The Recipe Critic https://therecipecritic.com/ Tried and True Recipes for Families | Food Blog Tue, 13 Oct 2026 14:21:00 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png The Recipe Critic https://therecipecritic.com/ 32 32 53477294 Mummy Oreo Balls https://therecipecritic.com/mummy-cookie-bites/ https://therecipecritic.com/mummy-cookie-bites/#comments Tue, 20 Oct 2026 00:00:00 +0000 http://www.recipecritic.com.dev/?p=167 Mummy Oreo Balls are the cutest no-bake Halloween treat! Golden Oreos and cream cheese make the creamy truffle center! Then…]]>

Mummy Oreo Balls are the cutest no-bake Halloween treat! Golden Oreos and cream cheese make the creamy truffle center! Then dip each one in white chocolate and decorate it with candy eyes and mummy “bandages.”

Why You Need These Little Mummies!

  • Almost Too Cute to Eat: The candy eyes and white chocolate drizzle turn simple Oreo balls into the cutest little mummies!
  • Only 4 Ingredients: Golden Oreos, cream cheese, white chocolate, and candy eyes. That’s it!
  • No Baking Required: These are so easy to make ahead for Halloween parties, class treats, or a fun night with the kids.

Halloween Party Platter

Planning a Halloween party? Make a spooky spread with my Halloween Charcuterie Board, Mummy Hot Dogs, and Witch Fingers.

Mummy Oreo Truffles Ingredients

You only need a handful of ingredients to make these easy Oreo truffles. Scroll down to the recipe card for exact measurements.

  • Cream Cheese: Let it soften to room temperature so it blends smoothly with the cookie crumbs.
  • Golden Oreos: Finely crush the entire cookie, filling and all. You can also use regular chocolate Oreos for a darker truffle center.
  • Baker’s White Chocolate: This creates the sweet outer shell and the mummy bandages.
  • Candy Eyes: These instantly turn your Oreo balls into little Halloween mummies!

How to Make Mummy Oreo Balls

These mummy Oreo balls only take about 15 minutes of prep. The hardest part is waiting for them to chill! If you love easy bite sized treats like these, try my Pumpkin Cream Cheese Truffles or Grinch Oreo Balls next.

  1. Make the Oreo Filling: Mix the softened cream cheese and finely crushed Golden Oreos until completely combined. Roll the mixture into 1-inch balls.
  2. Freeze: Place the Oreo balls on a lined baking sheet and freeze for 10 minutes.
  3. Dip in White Chocolate: Melt the white chocolate according to the package directions. Dip each Oreo ball into the melted chocolate, then place it back on the lined baking sheet. If the balls become too soft while dipping, return them to the freezer for a few minutes.
  4. Chill: Refrigerate the coated Oreo balls for about 1 hour, or until firm.
  5. Make the Mummy Bandages: Melt the remaining white chocolate and add it to a small resealable plastic bag. Snip a tiny piece from one corner.
  6. Decorate: Pipe a little chocolate where you want the eyes, then add the candy eyes. Drizzle the remaining chocolate back and forth over each ball to look like mummy bandages.
  7. Set: Refrigerate mummy Oreo balls until the chocolate is firm.
4 step by step pictures showing how to mix up the oreo truffles and dip them.

Alyssa’s Pro Oreo Truffle Tips

  • Crush the Oreos Finely: Fine crumbs blend into the cream cheese much more smoothly and make the balls easier to roll.
  • Chill Before Dipping: Don’t skip the freezer time. Cold Oreo balls are much easier to coat in melted chocolate.
  • Work in Batches: If your Oreo balls start getting soft, put them back in the freezer while you finish dipping the others.
  • Add the Eyes While the Chocolate Is Wet: This helps them stick without needing anything extra.
  • Don’t Overheat the Chocolate: Melt it slowly according to the package directions so it stays smooth for dipping and drizzling.

Make These Oreo Truffles Your Own

Once you know how to make Oreo truffles, you can change them up for almost any holiday!

  • Switch the Oreos: Use regular chocolate Oreos instead of Golden Oreos for a rich chocolate center.
  • Change the Coating: Try milk or dark chocolate instead of white chocolate when you aren’t making mummies.
  • Use Candy Melts: Different colored candy melts make it easy to turn these into treats for Christmas, Valentine’s Day, or birthdays.
  • Change the Toppings: Add sprinkles, cookie crumbs, shredded coconut, or another fun decoration while the coating is still wet.

Must Have Kitchen Tools For This Recipe

  • Food Processor: Crushes the Oreos into fine crumbs.
  • Mixing Bowl: For combining the Oreos and cream cheese.
  • Cookie Scoop: Makes evenly sized Oreo balls.
  • Baking Sheet: Holds the truffles while they chill and set.
  • Piping Bag: Makes it easy to drizzle the chocolate mummy bandages. A zip-top bag works, too!
Print

No-Bake Mummy Oreo Truffles

Mummy Oreo truffles have a creamy Golden Oreo and cream cheese center coated in white chocolate and decorated with candy eyes.
Course Dessert, Snack
Cuisine American
Keyword mummy cookie bites, mummy cookies
Prep Time 15 minutes
Refrigerate Until Firm 2 hours
Total Time 2 hours 15 minutes
Servings 24 Bites
Calories 180kcal
Author Alyssa Rivers

Ingredients

  • 1 package (8 ounces) Cream Cheese (softened)
  • 36 finely crushed golden oreo cookies
  • 14 ounces Bakers white chocolate
  • Decorations: candy eyes

Instructions

  • Mix cream cheese and cookie crumbs until blended. Shape into 1 inch balls.
  • Freeze for 10 minutes. Meanwhile, melt the Baker's chocolate as directed. DIP balls in melted chocolate; place in a single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.)
  • Refrigerate 1 hour or until firm.
  • MELT remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag.
  • Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips.
  • Refrigerate until firm.

Nutrition

Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 78mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

How to Store Mummy Oreo Balls

  • Refrigerator: Store mummy Oreo balls in an airtight container in the refrigerator for 3-4 days.
  • Make Ahead: These are a great dessert to make the day before a Halloween party. Keep them refrigerated until you’re ready to serve.

More Halloween Recipes to Try

I love Halloween! The costumes and decorations are fun, but the food is my favorite part! Here are a few more festive recipes that are perfect for your Halloween party!

]]> https://therecipecritic.com/mummy-cookie-bites/feed/ 30 167 Slow Cooker Honey Garlic Chicken Noodles https://therecipecritic.com/slow-cooker-honey-garlic-chicken-noodles/ https://therecipecritic.com/slow-cooker-honey-garlic-chicken-noodles/#respond Mon, 19 Oct 2026 12:00:00 +0000 https://therecipecritic.com/?p=349789 Forget takeout tonight! These slow cooker honey garlic chicken noodles combine tender chicken, bell peppers, and noodles with a sticky…]]>

Forget takeout tonight! These slow cooker honey garlic chicken noodles combine tender chicken, bell peppers, and noodles with a sticky honey garlic sauce that has a sweet and spicy kick. Big flavor, little effort!

Top down shot of the cooked slow cooker honey garlic chicken noodles.

Why You’ll Be Hooked After One Bite

  • Takeout Flavor Without the Takeout: Sweet honey, savory soy sauce, garlic, and a little sriracha come together for a sticky, flavor packed sauce that’s better than anything from a takeout box!
  • Let the Slow Cooker Handle Dinner: Toss in your ingredients and let everything simmer while you go about your day. Just add noodles before serving!
  • Noodles Worth Slurping: Tender chicken, colorful peppers, and soft lo mein noodles soak up every bit of that delicious sauce.

Ingredients for Honey Garlic Chicken Noodles

Overhead shot of labeled slow cooker honey garlic chicken noodles ingredients.
  • Noodles: Lo mein noodles work great, but spaghetti or ramen noodles are easy swaps!
  • Sriracha: Adds a little heat to the sauce. For a milder flavor, use ketchup instead. You can also try gochujang for a different spicy kick.
  • Vegetables: Feel free to add more veggies! Snap peas, broccoli, and carrots are all delicious options.
  • Chicken: Boneless, skinless thighs or chicken breast both work well. You can even swap the chicken for cubed pork!
  • Honey: Adds a bit of sweetness to balance the heat.

How to Make Slow Cooker Honey Garlic Chicken Noodles

Get your chopsticks ready because these crockpot honey garlic chicken noodles are too good to resist! Make it a full meal with air fryer broccoli and a side of crispy egg rolls.

  1. Cook the Chicken: Add the chicken thighs, red bell pepper, broth, honey, soy sauce, hoisin sauce, sriracha, garlic, and ginger to the slow cooker. Stir, cover, and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the chicken reaches 165°F. Break into pieces or shred with two forks.
  2. Thicken and Serve: Mix the cornstarch and cold water, then stir into the slow cooker. Cover and cook on HIGH for 15-20 minutes until thickened. Meanwhile, cook and drain the noodles. Toss with the chicken and sauce, garnish with green onions and sesame seeds, and serve.
All of the ingredients added to the slow cooker.
Cooked noodles added to the top of the cooked honey garlic chicken in the slow cooker.

Must Have Tools for This Recipe

  • Slow Cooker: A 5- to 6-quart slow cooker works best for cooking the chicken and sauce.
  • Large Pot: Perfect for boiling the lo mein noodles before adding them to the slow cooker.
Print

Honey Garlic Chicken Lo Mein

Tender chicken, bell peppers, and noodles cook in a sweet and savory honey garlic sauce for an easy slow cooker dinner.
Course Dinner, Main Course
Cuisine Asian American
Keyword crockpot honey garlic chicken noodles, honey garlic chicken and noodles, honey garlic chicken lo mein, slow cooker honey garlic chicken noodles
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
Calories 504kcal
Author Alyssa Rivers

Equipment

Ingredients

  • 1 ½ pounds chicken thighs or breasts
  • 1 sliced red bell pepper
  • 1 cup chicken broth
  • ½ cup honey
  • ⅓ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sriracha
  • 4 cloves minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 8 ounces lo mein noodles
  • sesame seeds for garnish
  • green onions for garnish

Instructions

  • To a 5-6 quart slow cooker, add 1 ½ pounds chicken thighs or breasts, 1 sliced red bell pepper, 1 cup chicken broth, ½ cup honey, ⅓ cup soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons sriracha, 4 cloves minced garlic, and 1 tablespoon minced ginger.
  • Stir everything together, cover, and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the chicken is tender and reaches 165°F.
  • Stir the chicken to break it into bite-sized pieces, or remove it and shred it with two forks before returning it to the slow cooker.
  • In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir into the slow cooker, cover, and cook on HIGH for 15-20 minutes, until the sauce thickens.
  • Meanwhile, cook 8 ounces lo mein noodles noodles according to the package directions. Drain well.
  • Add the noodles to the slow cooker and toss to coat in the sauce. Garnish with sesame seeds and green onions, if desired, and serve.

Notes

How to Store Leftovers
  • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
  • In the Freezer: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
  • Freezer Meal: Place all ingredients except the noodles in a freezer-safe zip-top bag. Store in the freezer for up to 3 months. When ready to make, dump the bag into the slow cooker and cook as directed.

Nutrition

Calories: 504kcal | Carbohydrates: 58g | Protein: 24g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1061mg | Potassium: 367mg | Fiber: 1g | Sugar: 26g | Vitamin A: 597IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg
Bowl of slow cooker honey garlic chicken noodles garnished with green onions and sesame seeds.

More Slow Cooker Recipes You’ll Love

]]> https://therecipecritic.com/slow-cooker-honey-garlic-chicken-noodles/feed/ 0 349789 Chicken Parmesan Soup https://therecipecritic.com/chicken-parmesan-soup/ https://therecipecritic.com/chicken-parmesan-soup/#respond Sun, 18 Oct 2026 12:00:00 +0000 https://therecipecritic.com/?p=349783 Craving chicken parm? Grab a spoon! This chicken parmesan soup is loaded with tender chicken, pasta, and a rich, creamy tomato broth.…]]>

Craving chicken parm? Grab a spoon! This chicken parmesan soup is loaded with tender chicken, pasta, and a rich, creamy tomato broth. Finish with crispy, buttery breadcrumbs for a delicious twist on the Italian classic!

Bowl of chicken parmesan sou with crispy breadcrumb topping.

This Soup Deserves a Spot on Your Dinner Menu!

  • Major Flavor, No Fuss: Skip the breading and frying! You get everything you love about chicken Parmesan without all the extra work.
  • The Topping Steals the Show: Golden, buttery Parmesan breadcrumbs add the perfect crunch to every bite. It’s what really sets this soup apart!
  • Busy Weeknights Win: Using cooked chicken keeps prep quick, and everything comes together in one pot (plus a skillet for the topping). Perfect for busy nights when you’re craving comfort food!

Ingredients for Chicken Parmesan Soup

Overhead shot of labeled chicken parmesan soup ingredients.
  • Pasta: Rotini works great, but any short pasta will do! Try penne pasta, fusilli, bowties, or shells.
  • Tomato Base: Crushed tomatoes and tomato sauce create a rich, flavorful broth. You can also use canned whole tomatoes, such as San Marzano, and crush them by hand.
  • Chicken: Save time by using rotisserie chicken or cooked shredded chicken. Both work perfectly in this soup!
Overhead shot of labeled breadcrumb topping ingredients.
  • Parmesan Cheese: Use grated Parmesan for the best results. Freshly shredded Parmesan can clump together instead of melting smoothly into the soup.
  • Italian Breadcrumbs: These make the crispy topping extra easy since they’re already seasoned. If using plain breadcrumbs, add a little Italian seasoning, salt, and pepper.
  • Add a Little Kick! For more spice, add red pepper flakes.

How to Make Chicken Parmesan Soup

Grab some crusty bread because you’ll want to soak up every last drop of this chicken parmesan soup! I love serving it with warm garlic bread and a simple green salad or Caesar salad for an amazing dinner. It’s packed with flavor and comes together with very little effort. Here’s how to make it!

  1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until they begin to soften, about 5 minutes. Add minced garlic, Italian seasoning, salt, and black pepper, then cook for an additional minute.
  2. Add Tomatoes and Broth: Pour in crushed tomatoes, tomato sauce, and chicken broth.
  3. Simmer: Bring to a simmer, then add rotini pasta. Cook until the pasta is al dente.
  4. Add: Stir in the cooked, shredded chicken, heavy cream, and Parmesan until the cheese melts.
  5. Melt the Butter: In a small skillet, melt butter over medium heat.
  6. Toast: Add Italian breadcrumbs and grated Parmesan cheese and toast for 2-3 minutes, until they turn golden.
Onions, garlic, and seasonings cooking in olive oil a pot.
Crushed tomatoes and tomatoes sauce added to the pot with the onion mixture.
Pasta added to the pot to cook.
Shredded chicken, heavy cream, and Parmesan cheese added to the pot.
Butter melting in a pan.
Breadcrumbs added to the melted butter in the pan.

Alyssa’s Pro Tip

Keep the pasta al dente. The pasta will continue to soften as it sits in the hot broth, so don’t overcook it. This will help keep it from getting mushy.

Must-Have Tools for This Recipe

  • Large Pot or Dutch Oven: Perfect for cooking the soup and giving everything plenty of room to simmer.
  • Knife: Use a sharp knife to dice the onion, mince the garlic, and chop the fresh basil.
  • Cutting Board: Provides a sturdy surface for prepping your ingredients.
  • Small Skillet: You’ll need this to toast the Parmesan breadcrumbs until golden and crispy.
Print

Chicken Parmesan Soup

Chicken Parmesan Soup combines tender chicken, pasta, and Parmesan in a creamy tomato broth, finished with a crispy, buttery breadcrumb topping.
Course Dinner, Soup
Cuisine Italian American
Keyword chicken parm soup, chicken parmesan soup, chicken soup, creamy chicken parmesan soup, parmesan chicken recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 692kcal
Author Alyssa Rivers

Ingredients

  • 2 tablespoons olive oil
  • 1 small diced onion
  • 3 cloves minced garlic
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 6 cups chicken broth
  • 8 ounces rotini pasta
  • 3 cups cooked shredded chicken
  • 1 cup heavy cream
  • 1 cup Parmesan cheese
  • fresh chopped basil for garnish

Breadcrumb Topping

  • 2 tablespoons butter
  • 1 cup Italian breadcrumbs
  • ¼ cup grated Parmesan cheese

Instructions

  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 small diced onion and cook until they begin to soften, about 5 minutes. Add 3 cloves minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper and cook for an additional minute.
  • Pour in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, and 6 cups chicken broth. Bring to a simmer, then add 8 ounces rotini pasta. Cook until the pasta is al dente.
  • Add 3 cups cooked shredded chicken, 1 cup heavy cream, and 1 cup Parmesan cheese. Stir until the cheese is melted.
  • In a small skillet, melt 2 tablespoons butter over medium heat. Add 1 cup Italian breadcrumbs and ¼ cup grated Parmesan cheese, and toast for 2-3 minutes, until the breadcrumbs turn golden. Garnish with fresh chopped basil and serve warm.

Notes

Storage Tips
  • In the Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Microwave or reheat on the stovetop until heated through. Store leftover breadcrumb topping separately.
  • In the Freezer: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition

Calories: 692kcal | Carbohydrates: 57g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 2138mg | Potassium: 817mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1236IU | Vitamin C: 14mg | Calcium: 386mg | Iron: 5mg
Pot of chicken parmesan soup with a wooden ladle and fresh basil leaf.

More Cozy Soup Recipes to Try

If you love a warm bowl of soup as much as I do, check out my other go-to soup recipes! They’re so good for chilly nights when you’re craving something warm and cozy.

]]> https://therecipecritic.com/chicken-parmesan-soup/feed/ 0 349783 Slow Cooker Salisbury Steak Meatballs https://therecipecritic.com/slow-cooker-salisbury-steak-meatballs/ https://therecipecritic.com/slow-cooker-salisbury-steak-meatballs/#comments Sat, 17 Oct 2026 12:00:00 +0000 https://therecipecritic.com/?p=349961 All that savory Salisbury steak with rich gravy without making a single patty or standing over the stove? YES, PLEASE!…]]>

All that savory Salisbury steak with rich gravy without making a single patty or standing over the stove? YES, PLEASE! These slow cooker Salisbury steak meatballs take just 5 minutes of prep to make a cozy, dinner the whole family will love!

Slow cooker salisbury meatballs in a slow cooker garnished with parsley.

All That Gravy, None of the Work!

  • No Rolling Meatballs: Frozen meatballs are my favorite shortcut! Just toss them in the slow cooker and let it do the work.
  • That Gravy! The combination of beef broth, onion soup mix, and Worcestershire sauce makes the most delicious, savory mushroom gravy.
  • Comfort Food Made Easy: All the classic Salisbury steak flavors without making patties or standing over the stove!

Salisbury Steak Meatballs Ingredients

Overhead shot of labeled salisbury steak meatballs ingredients.
  • Frozen Meatballs: Beef meatballs give you that classic Salisbury steak flavor, but turkey works too! If you make your own homemade meatballs, cook them first before adding them to the slow cooker.
  • Mushrooms: Baby bella or white mushrooms both work great! If you’re not a fan, you can leave them out.
  • Make It Creamy: Stir in a splash of heavy cream at the end for a richer, creamier gravy.
  • Watch the Salt: Frozen meatballs and onion soup mix can be salty, so I recommend using low-sodium beef broth.
  • Cornstarch Slurry: Mix with water to make a slurry that thickens the gravy so it coats every meatball.

How to Make Slow Cooker Salisbury Steak Meatballs

If you love my Skillet Salisbury steak, you’ll love this easy recipe! With just a few minutes of prep, the crockpot does the work. Then serve the meatballs over mashed potatoes, rice, or egg noodles. Or make my crockpot Salisbury Steak recipe if you want a traditional pattie recipe.

  1. Add the Meatballs: Spray the inside of a slow cooker with nonstick cooking spray. Place the frozen meatballs and sliced mushrooms in the bottom of your slow cooker.
  2. Gravy Mix: In a medium bowl, whisk together the beef broth, Worcestershire sauce, onion soup mix, and ketchup.
  3. Slow Cook: Pour the sauce over the meatballs, then cover and cook on HIGH for 2 hours or LOW for 4 hours.
  4. Thicken the Gravy: Whisk the cornstarch and cold water together in a small bowl, then stir the slurry into the slow cooker and cook until the gravy thickens. Garnish with parsley and serve over mashed potatoes.
Frozen meatballs and mushrooms added to the slow cooker.
Sauce ingredients aded to a mixing bowl.
Sauce being poured over the mushrooms and meatballs.
Cornstarch slurry being poured into the crockpot to thicken the sauce.

Alyssa’s Pro Tip

Check Your Meatballs! Slow cooker times vary, so make sure the frozen meatballs are heated through to 165°F before serving.

Must Have Kitchen Tools

  • Slow Cooker: A 4- to 6-quart crockpot works great for cooking the meatballs and gravy.
  • Medium Mixing Bowl: For whisking together ingredients.
  • Whisk: Helps combine the gravy ingredients and keeps the slurry smooth.
Print

Crockpot Salisbury Steak Meatballs

Frozen meatballs and mushrooms simmer in a rich, savory Salisbury steak gravy for an easy slow cooker dinner.
Course Appetizer, Dinner
Cuisine American
Keyword crockpot salisbury steak meatballs, easy salisbury steak meatballs, salisbury steak meatballs recipe, slow cooker salisbury steak meatballs
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4 Servings
Calories 51kcal
Author Alyssa Rivers

Ingredients

  • 1 (26-ounce) bag frozen meatballs
  • 8 ounces sliced mushrooms
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 (1-ounce) package onion soup mix
  • 2 tablespoons ketchup
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  • Place 1 (26-ounce) bag frozen meatballs and 8 ounces sliced mushrooms in the bottom of the crock pot.
  • In a medium bowl, whisk together 2 cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 1 (1-ounce) package onion soup mix, and 2 tablespoons ketchup.
  • Pour the broth mixture over the meatballs and cook on HIGH for 2 hours or LOW for 4 hours.
  • In a small bowl, add 2 tablespoons cornstarch and 2 tablespoons water, creating a slurry. Stir into the broth and let cook for a few minutes, until thickened.
  • Garnish with fresh chopped parsley and serve over mashed potatoes.

Notes

Leftover Instructions
  • Refrigerator: Store cooled meatballs and gravy in an airtight container in the fridge for up to 4 days.
  • Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm on the stove over medium-low heat or in the microwave until heated through. Add a splash of beef broth if the gravy is too thick.

Nutrition

Calories: 51kcal | Carbohydrates: 9g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 422mg | Potassium: 512mg | Fiber: 1g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

Let’s Complete the Meal

If you’re looking for an easy Sunday or weeknight dinner, look no further!

]]> https://therecipecritic.com/slow-cooker-salisbury-steak-meatballs/feed/ 1 349961 Weekly Meal Plan #109 https://therecipecritic.com/weekly-meal-plan-109/ https://therecipecritic.com/weekly-meal-plan-109/#respond Fri, 16 Oct 2026 12:00:00 +0000 https://therecipecritic.com/?p=350164 Dinner just got easier! This meal plan includes cozy Italian wedding soup, tender chuck roast, cheesy hobo casserole, and two…]]>
printable shopping list

Dinner just got easier! This meal plan includes cozy Italian wedding soup, tender chuck roast, cheesy hobo casserole, and two easy family favorites. Five delicious dinners, one handy shopping list, and less time wondering what to make!

Collage of all of the hero images of the meals in this week's meal plan.

What’s on the Menu?

If you’re tired of making the same dinners every week, I’ve got you covered! From cozy soup to cheesy casserole and saucy noodles, there’s something for everyone. Just print your shopping list, grab your groceries, and then you’re ready for the week!

printable meal plan and shopping list

How Many Does it Feed?

Each dinner serves about 4–6 people, depending on appetites. If you’re feeding a smaller family, you might even have leftovers for lunch the next day!

Italian Wedding Soup

4.80 from 20 votes
Italian wedding soup is a cozy, hearty soup with tender chicken meatballs, acini di pepe, vegetables, and spinach in a flavorful broth.
View Recipe

Caramelized Chuck Roast

No ratings yet
Caramelized chuck roast is fall-apart tender, full of savory flavor, and finished under the broiler for sweet, sticky caramelized edges.
View Recipe

Hobo Casserole

5 from 3 votes
Hobo Casserole is a hearty, beefy, and cheesy dish your whole family will love. This a quick and simple recipe that makes a great make-ahead meal!
View Recipe

Crockpot Mississippi Chicken

5 from 5 votes
Crockpot Mississippi Chicken is all about fork-tender, juicy chicken that's bursting with flavor. You've got zesty pepperoncini peppers, ranch seasoning, au jus mix, and butter that slow cooks with it for some seriously amazing flavor. It's the perfect Southern comfort meal!
View Recipe

Dragon Noodles

5 from 1 vote
Dragon noodles are a fast and flavorful dinner with tender noodles, pork, and a perfectly balanced sauce.
View Recipe

Why Meal Planning Works

  • Less Stress: When dinner is already planned, you have one less thing to worry about on busy days.
  • Save Money: Shopping with a list helps you stick to what you need and cut back on extra trips to the store.
  • More Variety: Mix things up with different flavors and meals so dinner never gets boring.
  • More Family Time: Spend less time figuring out what to cook and more time enjoying dinner together.

Every weekly meal plan comes with a free printable shopping list. I even include measurements to make your grocery trip quick and easy. Looking for more dinner inspiration? Check out all of my weekly meal plans!

print meal plan and shopping list here
The free printable shopping list.

Side Dishes for the Weekly Meal Plan

Storing Leftovers

I plan dinners Monday through Friday because our weekends are usually a little less predictable! If you have leftovers, let them cool, then store them in airtight containers in the fridge. Most will keep for 3–4 days, making lunch the next day even easier!

]]> https://therecipecritic.com/weekly-meal-plan-109/feed/ 0 350164 Hot Cowboy Dip https://therecipecritic.com/hot-cowboy-dip/ https://therecipecritic.com/hot-cowboy-dip/#respond Thu, 15 Oct 2026 12:00:00 +0000 https://therecipecritic.com/?p=349764 My hot cowboy dip is what I’m bringing to the next game day party! It’s loaded with savory sausage, gooey…]]>

My hot cowboy dip is what I’m bringing to the next game day party! It’s loaded with savory sausage, gooey cheese, and a little kick from the jalapeños. Everything comes together in one skillet, so there’s less cleanup and more time to dig in!

Hot cowboy dip garnished with green onions, jalapeño slices and a couple of tortilla chips.

Why This Dip Will Steal the Show!

  • One Skillet Wonder: Cook the sausage, melt the cheese, and bake everything in one pan. Less cleanup is always a win!
  • Loaded With the Good Stuff: Three kinds of cheese, savory sausage, beans, corn, and jalapeños make every bite extra delicious!
  • Game Day Gold: Set it out with tortilla chips and watch everyone gather around. It’s hearty enough to keep hungry fans happy!

Ingredients for Hot Cowboy Dip

Overhead shot of labeled hot cowboy dip ingredients.
  • Control the Heat: If you prefer a milder dip, use mild sausage and mild diced tomatoes with green chiles. Then, skip the fresh and canned jalapeños, or swap the fresh ones for diced bell peppers.
  • Switch Up the Cheese: If pepper jack is too spicy, try cheddar, Colby Jack, or Monterey Jack instead. For the best melt, use freshly shredded cheese!
  • Choose Your Dippers: Once the dip is hot and bubbly, serve it with tortilla chips, corn chips, pita chips, or toasted bread. They’re all delicious for scooping up that cheesy goodness!

How to Make Baked Cowboy Dip

Baked cowboy dip comes together in one skillet, making it perfect for game day! Once it’s hot and bubbly, serve it with tortilla chips alongside buffalo chicken wings, pigs in a blanket, or potato skins. If you’re feeding a crowd, don’t expect leftovers!

  1. Cook Sausage: Preheat the oven to 350°F. In a large oven-safe skillet, cook and crumble the sausage over medium-high heat for 6–7 minutes, until fully cooked, then drain excess grease.
  2. Add Ingredients: Reduce heat to medium-low. Add cream cheese, sour cream, Velveeta, half the pepper jack, tomatoes and green chiles, beans, jalapeños, corn, chili powder, salt, and pepper.
  3. Melt Cheese: Stir until the cheese melts and everything is combined. Taste and adjust salt and pepper if needed.
  4. Bake: Sprinkle the remaining pepper jack on top, thn bake for 13–15 minutes, until bubbly and lightly golden. Garnish hot cowboy dip with green onions and serve warm.
Sausage cooking in a skillet.
All of the ingredients added to the skillet.
All of the ingredients melted and mixed together.
Cheese added to the top of all of the melted and combined ingredients.

Alyssa’s Pro Tip

Don’t rush melting the cheese! Keep the heat on medium-low and stir until everything is smooth and creamy before baking. High heat can cause the cheese to separate and turn oily.

Must Have Tools for This Recipe

Print

Hot Cowboy Dip

Bring on the tortilla chips! This cheesy cowboy dip has savory sausage, three kinds of cheese, and just enough heat to keep everyone dipping.
Course Appetizer, dip
Cuisine Tex Mex
Keyword baked cowboy dip, baked dip, cowboy dip, hot cowboy dip
Servings 8 servings
Calories 578kcal
Author Alyssa Rivers

Ingredients

  • 1 pound Italian or breakfast sausage heat level to your preference
  • 8 ounces softened cream cheese
  • 1 cup sour cream
  • 8 ounces cubed Velveeta cheese
  • 2 cups shredded pepper jack cheese
  • 1 (15-ounce) can diced tomatoes and green chiles not drained
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (4-ounce) can sliced jalapeños not drained
  • 1 cup frozen sweet corn
  • ¼ cup diced fresh jalapeños deseeded and deveined
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • sliced green onions for garnish

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Heat a large 14-inch oven-safe skillet over medium-high heat and add 1 pound Italian or breakfast sausage. Cook and crumble until no pink remains, about 6-7 minutes. Drain any excess fat.
  • Reduce the heat to medium-low, then add 8 ounces softened cream cheese, 1 cup sour cream, 8 ounces cubed Velveeta cheese, half of the 2 cups shredded pepper jack cheese, 1 (15-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can black beans, 1 (4-ounce) can sliced jalapeños , 1 cup frozen sweet corn, ¼ cup diced fresh jalapeños , 2 teaspoons chili powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
  • Cook and stir until all the cheeses are melted, and everything is combined. Taste and season with additional salt and pepper and needed.
  • Top with the remaining half of the pepper jack cheese, then place the skillet in the oven. Bake for 13-15 minutes, until the edges are bubbling and the cheese is melted and starting to brown on top.
  • Top with sliced green onions and serve with your choice of chips.

Notes

Leftover Instructions
  • Refrigerator: Store cooled leftovers in an airtight container in the fridge for up to 3–4 days.
  • Reheat: Warm in the oven at 350°F, covered, until heated through, or microwave individual portions in short intervals, stirring between each.
  • Freezer: I don’t recommend freezing this dip. The cream cheese and sour cream can separate after thawing, changing the texture.

Nutrition

Calories: 578kcal | Carbohydrates: 23g | Protein: 28g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1677mg | Potassium: 671mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1562IU | Vitamin C: 12mg | Calcium: 471mg | Iron: 3mg
Someone dipping a chip into hot cowboy dip for a cheese pull.

More Cheesy Dips You’ll Love

]]> https://therecipecritic.com/hot-cowboy-dip/feed/ 0 349764 Slow Cooker Sesame Ginger Beef https://therecipecritic.com/slow-cooker-sesame-ginger-beef/ https://therecipecritic.com/slow-cooker-sesame-ginger-beef/#respond Wed, 14 Oct 2026 12:00:00 +0000 https://therecipecritic.com/?p=349748 I love a good takeout-inspired dinner, especially when my slow cooker does most of the work! My slow cooker sesame…]]>

I love a good takeout-inspired dinner, especially when my slow cooker does most of the work! My slow cooker sesame ginger beef is packed with sweet and savory flavor, and the chuck roast cooks until it’s perfectly tender.

Plated slow cooker sesame ginger beef with rice and green beans.

Why This One Is Worth the Wait

  • Better Than Takeout: The sweet and savory sesame ginger sauce is packed with flavor, and you can make it right at home!
  • Let the Slow Cooker Work: Just 15 minutes of prep, and the slow cooker takes care of the rest. Perfect for busy days!
  • Make It Your Own: Serve over rice with broccoli, snap peas, or your favorite veggies for a delicious dinner.

Ingredients for Sesame Ginger Beef

Overhead shot of labeled slow cooker sesame ginger beef ingredients.
  • Fresh Ginger: Fresh ginger gives the sauce its best flavor. Freeze extra ginger and grate it straight from frozen! You can also substitute ½ to 1 teaspoon of ground ginger.
  • Chuck Roast: Chuck roast becomes incredibly tender after hours in the slow cooker. Beef stew meat also works well.
  • Soy Sauce: I recommend low-sodium soy sauce to keep the sauce from getting too salty.
  • Vegetables: Add 1–2 cups of broccoli, snap peas, bell peppers, or carrots during the last 1–2 hours of cooking. Softer vegetables may need less time.

How to Make Slow Cooker Sesame Ginger Beef

This sesame ginger beef is as easy as whisk, pour, and let the slow cooker do the rest! It’s a great option for busy days when you want dinner waiting for you. And if you love slow cooker meals try my slow cooker ramen, Beef and Broccoli, and slow cooker Thai peanut chicken next.

  1. Transfer Beef: Add the chuck roast to the bowl of a slow cooker.
  2. Mix Sauce Ingredients: Whisk together the beef broth, soy sauce, brown sugar, green onions, fresh ginger, garlic, rice vinegar, and sesame oil in a medium bowl.
  3. Cook: Pour the sauce over the beef. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender and falls apart easily.
  4. Add the Slurry: During the last 30–45 minutes, combine the cornstarch and water to make a slurry. Stir it into the slow cooker, cover, and continue cooking until the sauce thickens.
  5. Serve: Enjoy slow cooker sesame ginger beef over steamed white rice and garnish with sesame seeds and sliced green onions.
Beef cut into chunks and placed in the slow cooker.
Bowl full of sauce ingredients combined.
Sauce poured over the beef chunks in the slow cooker.
Cornstarch slurry added to the slow cooker to thicken the sauce.

Alyssa’s Pro Tip

Want a thicker sauce? After adding the cornstarch slurry, turn the slow cooker to HIGH for the last 30–45 minutes. Leave the lid on until the sauce thickens. You can add a little more slurry if needed!

Must Have Tools for This Recipe

  • Slow Cooker: A 4- to 8-quart slow cooker works well for this recipe and gives the beef plenty of room to cook until tender.
Print

Slow Cooker Sesame Ginger Beef

Make takeout night easier with slow cooker sesame ginger beef! The chuck roast cooks until fall-apart tender in a rich, flavorful sauce.
Course Dinner, entree, main, Main Course, main dish
Cuisine Asian, Asian American
Keyword crock pot sesame beef, crockpot sesame beef, ginger beef, sesame ginger beef, sesame ginger beef recipe, slow cooker sesame beef, slow cooker sesame ginger beef, slow cooker sesame ginger beef recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 370kcal
Author Alyssa Rivers

Equipment

  • 1 4-8 quart slow cooker

Ingredients

  • 2-3 pounds chuck roast cut into 1-2 inch cubes
  • ½ cup beef broth
  • ½ cup soy sauce I used low-sodium
  • ⅓ cup packed light brown sugar
  • ¼ cup sliced green onions additional for garnish
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic about 3 cloves
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch + 2 tablespoons water to make a slurry
  • sesame seeds for garnish

Instructions

  • Add 2-3 pounds chuck roast to the bowl of a 4-8 quart slow cooker.
  • Whisk together ½ cup beef broth, ½ cup soy sauce, ⅓ cup packed light brown sugar, ¼ cup sliced green onions, 3 tablespoons minced fresh ginger, 1 tablespoon minced garlic, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil in a medium bowl.
  • Pour the sauce over the beef. Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours, until the beef is tender and falls apart easily.
  • In the last 30-45 minutes of cooking, combine 2 tablespoons cornstarch with 2 tablespoons of water to make a slurry, then add it to the slow cooker. Cover and cook for the remaining time.
  • Serve over steamed white rice with sesame seeds and sliced green onions as garnish.

Notes

How to Store Leftovers
  • Refrigerator: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stovetop until heated through.
  • Freezer: Freeze uncooked beef with the sauce (without the cornstarch slurry) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking as directed.
  • Make Ahead: Combine the cubed beef and sauce ingredients in a freezer-safe bag and freeze until ready to use.
 

Nutrition

Calories: 370kcal | Carbohydrates: 17g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 967mg | Potassium: 635mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg
Top down shot of slow cooker sesame ginger beef in a crockpot garnished with sesame seeds and green onions.

More Easy Slow Cooker Meals

]]> https://therecipecritic.com/slow-cooker-sesame-ginger-beef/feed/ 0 349748 Taco Casserole https://therecipecritic.com/taco-casserole/ https://therecipecritic.com/taco-casserole/#comments Tue, 13 Oct 2026 13:00:00 +0000 https://therecipecritic.com/?p=100314 My taco casserole has everything you love about tacos baked into one cheesy, hearty dinner! It’s loaded with seasoned ground…]]>

My taco casserole has everything you love about tacos baked into one cheesy, hearty dinner! It’s loaded with seasoned ground beef, beans, corn, salsa, and tortilla chips. I love topping mine with sour cream, avocado, and fresh cilantro!

Overhead shot of baked taco casserole topped with chips, cheese, tomatoes and cilantro with a couple of slices of jalapeno.

Why This Taco Casserole Always Hits!

  • Make It Your Own: Pile on the sour cream, avocado, tomatoes, or whatever toppings you’re craving!
  • Taco Tuesday, But Better: All your favorite taco flavors baked into one cheesy casserole. No need to fill a bunch of taco shells!
  • Easy to Make: Brown the beef, stir in the filling, layer, and bake. It’s perfect for a busy weeknight!

Ingredients Needed For Taco Casserole

Overhead shot of labeled taco casserole ingredients.
  • Ground Beef: Swap it for ground turkey or chicken if you prefer.
  • Salsa: Use a thicker salsa. I used pace picante brand.
  • Beans: Black beans are great, but you can use your favorite kind.
  • Tortilla Chips: Grab your favorite brand! You can even use Doritos for a fun twist.

How to Make Taco Casserole

Taco casserole is a great way to change up taco night! Just cook the beef, layer it over the chips, and bake until the cheese melts. Serve it with my Mexican rice or homemade guacamole for a tasty meal!

  1. Prep: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Heat the olive oil in a large skillet over medium-high heat, then add the ground beef and onion. Cook for 7–8 minutes, until the beef is no longer pink.
  2. Add the Filling: Stir in the taco seasoning, salsa, black beans, and corn, then cook for 5 minutes.
  3. Layer: Spread the crushed tortilla chips in the baking dish, then spoon the beef mixture over the chips and top with shredded cheese.
  4. Bake: Bake for 15 minutes, until the cheese melts. Serve taco casserole warm with your favorite toppings!
Ground beef and onions cooking in a skillet.
Salsa, corn, and black beans added to the skillet.
Tortilla chips added to the bottom of the baking dish.
Meat mixture added to the top of the chips then topped with cheese.

Can I Make Taco Casserole Ahead of Time?

Yes! Cook the beef mixture, let it cool, and store it in the fridge for up to 3–4 days. When you’re ready to eat, layer the chips, meat, and cheese in your baking dish. Bake until hot and bubbly. Add your favorite toppings right before serving!

Must Have Kitchen Tools

Print

Taco Casserole

Make taco night easier with this simple, cheesy casserole that brings all your favorite taco flavors together in one dish!
Course Dinner
Cuisine Mexican
Keyword easy taco casserole, taco casserole, taco casserole recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 364kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • ½ cup diced yellow onion
  • 1 (26-ounce) jar thick salsa
  • 1 (1-ounce) package taco seasoning
  • 1 (15.25-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 2 cups crushed tortilla chips
  • 1 cup shredded Mexican blend cheese
  • Optional toppings tomatoes, cilantro, green onions

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound lean ground beef and ½ cup diced yellow onion. Cook for 7–8 minutes, until the beef is no longer pink.
  • Stir in the 1 (1-ounce) package taco seasoning, 1 (26-ounce) jar thick salsa, 1 (15.25-ounce) can black beans, drained and rinsed, and 1 (15-ounce) can corn, drained. Cook for 5 minutes.
  • Spread the 2 cups crushed tortilla chips in an even layer on the bottom of the prepared baking dish.
  • Spoon the meat mixture over the chips, then sprinkle the 1 cup shredded Mexican blend cheese on top.
  • Bake for 15 minutes, until the cheese is melted. Serve warm with your favorite Optional toppings!

Notes

Leftover Instructions
  • Fridge: Store leftovers in an airtight container for 3–4 days.
  • Freezer: I don’t recommend freezing the finished casserole. The chips get soggy when thawed.
  • Reheat: Microwave individual portions until heated through. Add fresh chips for extra crunch!

Nutrition

Calories: 364kcal | Carbohydrates: 28g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 337mg | Potassium: 369mg | Fiber: 2g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 2mg
Someone scooping a serving of taco casserole out of the baking dish, with a stringy cheese pull.

More Taco Inspired Dinners

]]> https://therecipecritic.com/taco-casserole/feed/ 5 100314 Creamy Chicken Gnocchi Soup (Olive Garden Copycat) https://therecipecritic.com/creamy-chicken-gnocchi-soup-olive-garden-copycat/ https://therecipecritic.com/creamy-chicken-gnocchi-soup-olive-garden-copycat/#comments Mon, 12 Oct 2026 13:00:00 +0000 http://therecipecritic.com/?p=19951 My creamy chicken gnocchi soup has everything I love about the Olive Garden favorite. It has tender chicken, pillowy gnocchi,…]]>

My creamy chicken gnocchi soup has everything I love about the Olive Garden favorite. It has tender chicken, pillowy gnocchi, fresh vegetables, and a rich, creamy broth. Even better, it comes together in just 30 minutes!

Bowl of creamy chicken gnocchi soup (Olive Garden copycat) with a gold spoon.

Three Reasons You’ll Be Licking the Bowl

  • Better Than Takeout: You get all the creamy, cozy flavor of Olive Garden’s chicken gnocchi soup right from your own kitchen.
  • Ready in 30 Minutes: Rotisserie or leftover chicken makes this an easy dinner when you need something warm and filling fast.
  • Loaded in Every Bite: Tender gnocchi, chicken, carrots, celery, and spinach make every bite hearty and satisfying.

Creamy Chicken Gnocchi Soup Ingredients

Overhead shot of labeled chicken gnocchi soup ingredients.
  • Chicken: Using leftover cooked chicken or rotisserie chicken makes it easy!
  • Potato Gnocchi: Find this in the pasta aisle of the grocery store. Cut larger gnocchi in half so they’re easier to eat.
  • Chicken Broth: My recipe calls for 2 cups. Like a thinner soup? Add a little extra chicken broth.
  • Pasta Variation: Swap the gnocchi for small pasta like shells, ditalini, or orzo. Cook it separately, then stir it in at the end.
  • Dairy-Free: Use an unsweetened, plain non-dairy milk in place of the half and half. The soup may be a little less rich and creamy.

Creamy Chicken Gnocchi Soup Recipe

I seriously can’t get enough of this creamy chicken gnocchi soup! And I love creating a little Olive Garden night in at home! If you want a complete meal, make some breadsticks and salad. Oh, and don’t forget the Tiramisu for dessert!

  1. Sauté the Veggies: In a large pot, melt the butter with the olive oil over medium-high heat. Add the onion, celery, and garlic, then cook until tender.
  2. Make the Roux: Sprinkle in the flour and stir to coat the vegetables. Cook for about 1 minute to remove the raw flour taste.
  3. Make It Creamy: Slowly stir in the half-and-half and chicken broth. Cook until the soup starts to thicken.
  4. Add Everything Else: Stir in the thyme, carrots, spinach, cooked chicken, and potato gnocchi. Simmer for about 5 minutes, or until the gnocchi is tender and the soup has thickened. Season with salt and black pepper, then serve creamy chicken gnocchi soup warm.
Onions, celery and butter cooking in a pot.
Flour added to the pot to create a roux.
Half and Half and chicken broth added to the pot.
Veggies, chicken, and gnocchi added to the pot.

Alyssa’s Pro Tips

  • Don’t Overcook the Gnocchi: Add the gnocchi near the end and simmer just until tender. Cooking it too long can make it soft and gummy and thicken the soup more than you want.
  • Keep It Creamy: Don’t let the soup get too hot, or the creamy broth can separate. Keep it at a gentle simmer and stir often so it stays smooth.

Must Have Kitchen Tools

  • Large Pot: Plenty of room to sauté the veggies and simmer the soup.
  • Sharp Knife: Makes cutting the onion, celery, and spinach quick and easy.
  • Ladle: Makes serving the creamy soup simple.

Chicken Gnocchi Soup Slow Cooker Instructions

  1. Add the Base: Add the onion, celery, garlic, carrots, chicken broth, thyme, and cooked chicken to the slow cooker.
  2. Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours.
  3. Make It Creamy: About 30 minutes before serving, stir in the half-and-half and spinach.
  4. Add the Gnocchi: Stir in the gnocchi and cook for another 20–30 minutes, or until tender.
  5. Finish and Serve: Season with salt and pepper to taste. Add a splash of extra broth if you want a thinner soup.
Print

Olive Garden Chicken Gnocchi Soup

Creamy chicken gnocchi soup is an easy Olive Garden copycat ready in 30 minutes!
Course Dinner, Main Course
Cuisine Italian, Italian American
Keyword creamy chicken gnocchi soup, gnocchi soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Bowls of Soup
Calories 197kcal
Author Alyssa Rivers

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 2 cloves minced garlic
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • 2 cups chicken broth more if needed
  • 1 cup shredded carrots
  • 1 cup chopped spinach leaves
  • 1 cup chopped cooked chicken breast I used rotisserie
  • 1 (16-ounce) package potato gnocchi
  • 1 tablespoon fresh thyme
  • salt and pepper to taste

Instructions

  • In a large pot, add 3 tablespoons unsalted butter and 1 tablespoon olive oil over medium-high heat. Add 1 cup diced yellow onion, ½ cup diced celery, and 2 cloves minced garlic, and cook until tender. Add ¼ cup all-purpose flour to create a roux and cook for 1 minute.
  • Stir in 2 cups half-and-half and 2 cups chicken broth and heat until it starts to thicken.
  • Add 1 tablespoon fresh thyme, 1 cup shredded carrots, 1 cup chopped spinach leaves, 1 cup chopped cooked chicken breast, 1 (16-ounce) package potato gnocchi, and 1 tablespoon fresh thyme.
  • Simmer for about 5 minutes or until the gnocchi is cooked and the soup thickens. Season with salt and pepper to taste and serve immediately.

Video

Notes

Leftover Instructions
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken broth or half-and-half if it has thickened.
  • Planning for Leftovers: If you know the soup will sit for a while, cook the gnocchi separately and add it to each bowl so it doesn’t get too soft.
  • Freezer: I don’t recommend freezing it. The creamy broth can separate, and the gnocchi may get mushy after thawing.

Nutrition

Calories: 197kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 580mg | Potassium: 267mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 1mg
Pot of creamy chicken gnocchi soup with a wooden spoon.

More Olive Garden Inspired Recipes

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]]> https://therecipecritic.com/creamy-chicken-gnocchi-soup-olive-garden-copycat/feed/ 353 19951 Mississippi Chicken Spaghetti https://therecipecritic.com/mississippi-chicken-spaghetti/ https://therecipecritic.com/mississippi-chicken-spaghetti/#comments Sun, 11 Oct 2026 12:00:00 +0000 https://therecipecritic.com/?p=349636 My Mississippi chicken spaghetti gives classic Mississippi chicken a cheesy pasta upgrade! Tender chicken, tangy peppers, ranch, and melty Colby…]]>

My Mississippi chicken spaghetti gives classic Mississippi chicken a cheesy pasta upgrade! Tender chicken, tangy peppers, ranch, and melty Colby Jack come together in one easy slow cooker dinner. It’s rich, creamy, and packed with flavor!

Top down shot of a slow cooker with Mississippi chicken spaghetti all mixed together and ready to serve.

Why Mississippi Chicken Is Better with Pasta

  • Two Favorites in One: All that buttery, tangy ranch flavor gets tossed with spaghetti. It’s a fun twist on classic Mississippi chicken!
  • Mostly Hands-Off: The slow cooker makes the chicken so tender! Just add the pasta and cheese at the end.
  • Rich, Cheesy & Saucy: Cream cheese, Colby Jack, and the juices from the chicken make a rich sauce that coats every noodle.

Ingredients for Mississippi Chicken Spaghetti

Overhead shot of labeled Mississippi chicken spaghetti ingredients.
  • Try Chicken Thighs: Swap chicken breasts for boneless, skinless thighs. They stay juicy and tender as they cook.
  • Switch Up the Cheese: Try cheddar, Monterey Jack, mozzarella, or a mix of your favorites.
  • Turn Down the Heat: Pepperoncini have a mild kick. For less heat, use banana peppers and their juice instead.

How to Make Slow Cooker Mississippi Chicken Spaghetti

Mississippi chicken spaghetti is so easy to make! Let the slow cooker do the work, then add the pasta and cheese. Serve with garlic bread, a crisp green salad, or veggies for a full meal!

  1. Add the Ingredients: Place the chicken breasts in a slow cooker. Add the pepperoncini peppers and their juice.
  2. Cook: Sprinkle the ranch seasoning and au jus mix over the chicken. Add the stick of butter. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken shreds easily.
  3. Cook the Pasta: Cook the spaghetti in salted water until al dente. While it cooks, shred the chicken and chop the peppers. Return both to the slow cooker and add the cream cheese. Cover and cook on LOW.
  4. Drain Pasta: Drain the spaghetti, but save at least 1½ cups of pasta water.
  5. Add the Cheese: Add the spaghetti, ½ cup pasta water, and Colby Jack to the slow cooker. Cover and cook for 10 minutes until the cheese starts to melt. Stir until smooth, adding more pasta water as needed. Top Mississippi chicken spaghetti with green onions and serve.
Chicken breasts and pepperoncini peppers and their brine in a slow cooker.
Seasoning packets and butter added to the top of the chicken.
Cream Cheese added to the top of the shredded cooked chicken.
Spaghetti noodles cooked and draining in a colander.
Cooked pasta and cheese added to the slow cooker.

Alyssa’s Pro Tip

Save Some Pasta Water: Don’t forget to reserve some before draining the spaghetti! The starchy water helps keep the sauce smooth and creamy. Stir in a tablespoon or two if the pasta thickens as it sits or when reheating leftovers.

Must-Have Tools for This Recipe

  • Slow Cooker or Instant Pot: A 6- to 8-quart size gives the chicken plenty of room to cook and leaves space for stirring in the spaghetti and cheese.

Make It in an Instant Pot

Instant Pot Shortcut: Short on time? Cook the chicken in the Instant Pot instead of the slow cooker.

  1. Add the Ingredients: Add the chicken, pepperoncini peppers, pepperoncini juice, ranch seasoning, au jus mix, and butter to the Instant Pot.
  2. Pressure Cook: Secure the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
  3. Release the Pressure: Let the pressure release naturally for 5 minutes, then carefully release the remaining pressure.
  4. Shred the Chicken: Remove the lid and shred the chicken. Stir in the cream cheese.
  5. Keep It Warm: Switch to the slow cook setting for 10 minutes while you cook the spaghetti.
  6. Finish the Pasta: Add the cooked spaghetti, reserved pasta water, and Colby Jack, then continue as directed.
Print

Mississippi Chicken Spaghetti

Tender shredded chicken, spaghetti, tangy pepperoncini, and melty Colby Jack come together in this creamy, cheesy slow cooker dinner.
Course Dinner, entree, main, Main Course, main dish
Cuisine American, Southern
Keyword chicken spaghetti, crock pot mississippi chicken spaghetti, mississippi chicken spaghetti, mississippi chicken with noodles, mississippi spaghetti chicken recipe, slow cooker mississippi chicken spaghetti, stick of butter mississippi chicken, stick of butter mississippi spaghetti chicken
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 8 servings
Calories 649kcal
Author Alyssa Rivers

Equipment

Ingredients

Chicken

  • 2 pounds boneless skinless chicken breasts
  • 10 pepperoncini peppers
  • ½ cup pepperoncini juice from the jar
  • 1 (1-ounce) packet ranch seasoning
  • 1 (1-ounce) packet au jus mix
  • 1 cup unsalted butter cut into pieces

Spaghetti

  • 8 ounces cream cheese
  • 16 ounces spaghetti noodles 1-1 ½ cups pasta water reserved
  • 8 ounces shredded Colby Jack cheese
  • ½ cup sliced green onions

Instructions

  • Add 2 pounds boneless skinless chicken breasts to the bowl of a 6-8 quart slow cooker. Top with 10 pepperoncini peppers and ½ cup pepperoncini juice from the jar.
  • Sprinkle 1 (1-ounce) packet ranch seasoning and 1 (1-ounce) packet au jus mix evenly over the chicken, then top with 1 cup unsalted butter. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken shreds easily.
  • When the chicken is done cooking, bring a large pot of salted water to a boil and cook 16 ounces spaghetti noodles according to the instructions on the package for al dente.
  • Meanwhile, shred or chop the chicken and pepperoncini and add them back to the slow cooker with the 8 ounces cream cheese. Cover and cook on LOW while the noodles cook.
  • Strain the spaghetti, reserving at least 1 ½ cups of pasta water first.
  • Add the strained noodles, about ½ cup of the pasta water, and 8 ounces shredded Colby Jack cheese to the slow cooker. Cover and cook for 10 minutes, until the cheese is starting to melt.
  • Stir everything together to combine, adding a little bit of pasta water as needed in order to make the sauce smooth, and to fully coat the noodles. Top with ½ cup sliced green onions and serve.

Notes

Make Ahead, Storing, and Reheating Instructions
  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Reheat: Reheat in 30-second microwave intervals, stirring between each. Add 1–2 tablespoons of reserved pasta water per serving to restore creaminess.
  • Freezer: Don’t freeze the finished pasta. Freeze cooked, shredded chicken for up to 3 months. Thaw and reheat with ⅓–½ cup chicken broth, then finish the recipe as directed.
  • Make Ahead: Prep the chicken and seasonings up to 24 hours ahead, or cook and shred the chicken in advance. Refrigerate, then reheat with ½ cup chicken broth before adding the cream cheese and spaghetti.

Nutrition

Calories: 649kcal | Carbohydrates: 23g | Protein: 36g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 678mg | Potassium: 574mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1510IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 2mg
Serving portion of mississippi chicken spaghetti in a bowl with a fork.

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