Greens & Chocolate

Crockpot Chicken and Mushroom Wild Rice Soup

Taylor Ellingson — Wed, 23 Sep 2026 19:13:12 +0000

This Crockpot Chicken and Mushroom Wild Rice Soup is loaded with tender chicken, mushrooms, and wild rice in a rich, creamy broth. An easy family favorite!

Quick Look: Crockpot Chicken and Mushroom Wild Rice Soup

Ready In: 4 Hours

Serves: 6-8

Calories: 443 Calories

Main Ingredients: mushrooms, chicken breasts, onion, garlic, wild rice, poultry seasoning, chicken broth, heavy cream

Why You'll Love It: Crockpot Chicken and Mushroom Wild Rice Soup is a super easy dump-and-go crockpot recipe that is a huge crowd pleaser!

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Fall and winter around here means this soup is on repeat. My kids ask for it, no convincing required, which is not something I can say about most things involving mushrooms and a vegetable-heavy broth. It's one of those recipes where the crockpot does basically all the work, and what comes out the other end tastes like you stood over a stove for a lot longer than you actually did.

Looking for more cozy crockpot soups? Check out my Slow Cooker Potato Leek Soup, Creamy Chicken Tortilla Soup, and Slow Cooker Ground Beef and Vegetable Soup.

Why You'll Love This Recipe

This is about as close to dump-and-go as a crockpot soup gets. You sauté your vegetables right in the crockpot insert to start, which means one less pan to wash, and then everything else goes in and simmers away for the afternoon.
The mushrooms give it a deeper, earthier flavor than a plain chicken and wild rice soup, and the wild rice holds its texture through the full cook time instead of turning to mush.
It's a good one for a weeknight when you want something warm on the table without much hands-on effort, and it reheats well if you're the kind of household that eats the same dinner twice in one week (we are).

Key Ingredients

Mushrooms - the standout here, giving this soup a deeper, earthier flavor than a typical chicken and wild rice soup.

Wild rice - the uncooked kind, since it needs the full four hours on low to cook through and hold its texture instead of going mushy.

Ground mustard - a small amount, but it adds a subtle tang you wouldn't expect and rounds out the poultry seasoning.

Heavy cream - stirred in at the very end, after the chicken's been shredded, which is what turns this from a broth-based soup into a creamy one.

Substitutions and Variations

Different Chicken - Chicken thighs can stand in for chicken breasts if that's what you have on hand, though they'll bring a slightly different texture.

Different Mushrooms - Cremini mushrooms work well in place of white button mushrooms if you want a little more depth.

Poultry Seasoning Swap - If you're out of poultry seasoning, a mix of dried thyme, sage, and a small pinch of rosemary gets you close.

Dairy Free - For a dairy-free version, a full-fat coconut milk can replace the heavy cream, though it will shift the flavor slightly toward coconut rather than a neutral creaminess.

Vegetarian - Omit the chicken and double the mushrooms. You could also add a can of white beans for some fiber and protein.

Lighten it Up - if you want a lighter version of this soup, replace the cream with half and half.

How to Make Crock Pot Chicken and Mushroom Wild Rice Soup

Step 1.

Set your crockpot to sauté (or high, if that's what your model uses) and melt the butter with the olive oil. Add the diced onion, carrots, celery, and mushrooms and cook, stirring occasionally, until they begin to soften.
Stir in the poultry seasoning, ground mustard, and salt.

Step 2.

Add the wild rice, chicken breasts, chicken broth, and water. Cover and cook on low for 3-4 hours, until the chicken is cooked through and the rice is tender.

Step 3.

Remove the chicken, shred it, and return it to the pot. Mix together the flour and heavy cream with a whisk or shake in a mason jar. Stir in the heavy cream until combined.

Step 4.

Let it cook 15-20 more minutes, to let it thicken slightly. Serve and enjoy!

Expert Tips

Chopping the Veggies - Dice your vegetables to a similar size so they soften evenly during the sauté step.

Shredding the Chicken - the chicken with two forks right in the pot - it's faster than pulling it out to a cutting board and you lose less of it that way.

Storage - this soup keeps well in the fridge in an airtight container for a few days, and reheats gently on the stove over low heat, since cream-based soups can separate if microwaved too hot or too fast.

Crock Pot Chicken and Mushroom Wild Rice Soup Recipe FAQs

Do I need to cook the wild rice before adding it to the slow cooker?

No. The wild rice goes in raw and cooks fully during the 4 hours on low, which is part of what makes this such an easy recipe.

Can I use frozen chicken breasts?

Yes that's totally fine. I would cook on low for a little longer, 6-8 hours, to ensure the chicken is cooked. However if you do this, add the wild rice jut for the last 3 hours.

Can I freeze Crockpot Chicken and Mushroom Wild Rice Soup?

I don't recommend it freezing this cooked soup. Both the heavy cream and the wild rice change texture after freezing and thawing, so this one's best enjoyed fresh or refrigerated.

Other Cozy Soups to Consider

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

Crock Pot Chicken and Mushroom Wild Rice Soup

This Crockpot Chicken and Mushroom Wild Rice Soup is loaded with tender chicken, mushrooms, and wild rice in a rich, creamy broth. An easy family favorite!

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings to 8 servings

Calories 443kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 onion diced
4 cloves garlic minced
3 carrots peeled and diced
4 celery stalks diced
8 ounces mushrooms sliced
1 teaspoon poultry seasoning
½ teaspoon ground mustard
1 teaspoon salt
1 cup wild rice uncooked
1 pound boneless skinless chicken breasts
4 cups chicken broth
1 cup water
1 cup heavy cream
¼ cup flour

Instructions

Set crockpot to sauté and melt the butter with the olive oil. Add the onion, garlic, carrots, celery, and mushrooms; cook, stirring occasionally, until softened. Note: if your slow cooker doesn't have this function, you can do it in a large skillet and then transfer to the slow cooker.
Stir in the poultry seasoning, ground mustard, and salt.
Add the wild rice, chicken breasts, chicken broth, and water.
Cover and cook on low for 4 hours, until the chicken is cooked through and the rice is tender.
Remove the chicken, shred it, and return it to the pot.
In a jar, add the flour and heavy cream, and shake well to combine.
Stir in the heavy cream/flour mixture until combined.
Let it cook for another 15-20 minutes, for the cream to thicken and warm through.
Serve and enjoy!

Notes

You can add more chicken broth if you like your soup to have more broth.

Nutrition

The post Crockpot Chicken and Mushroom Wild Rice Soup appeared first on Greens & Chocolate.

Crockpot Marry Me Chicken Pasta

Taylor Ellingson — Fri, 18 Sep 2026 16:29:46 +0000

This Crockpot Marry Me Chicken Pasta takes the viral favorite hands-off, with tender chicken, sun-dried tomatoes, and creamy ditalini pasta made right in your slow cooker. It's a fuss-free dinner your family will ask for again and again.

Quick Look: Crockpot Marry Me Chicken Pasta

Ready In: 4 hours

Serves: Amount Goes Here

Calories: Calories Goes Here

Main Ingredients: Ingredients Go Here

Why You'll Love It: Dietary Info Go Here

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If you've been anywhere near Pinterest or TikTok in the last couple of years, you've probably seen Marry Me Chicken pop up approximately a thousand times, and there's a reason: it's seriously *that* good. This Crockpot Marry Me Chicken Pasta takes all of that creamy, sun-dried tomato flavor and turns it into a completely hands-off dinner.

Diced chicken and onion go into the slow cooker with sun-dried tomatoes, Italian seasoning, and broth, then ditalini, cream, and Parmesan get stirred in near the end to turn it into a full, cozy pasta dinner.

This isn't the first time I've put a Marry Me Chicken spin on something around here. My Marry Me Chicken Orzo Soup has been a reader favorite for exactly this reason. If you love a creamy slow cooker chicken dinner in general, my Slow Cooker Tuscan Chicken Gnocchi Soup is another one worth bookmarking. And if dump-and-go pasta dinners are your thing, my No Boil Chicken Bacon Ranch Pasta is a similar level of easy.

Why You'll Love This Recipe

Hands-off - everything goes into the slow cooker from start to finish. No stovetop searing required.

All the Marry Me Chicken flavor - sun-dried tomatoes, Parmesan, and a creamy sauce, without babysitting a skillet.

A fun pasta shape - ditalini gives this a different texture than the usual penne or orzo and my kids really love it.

Great for a weeknight - minimal prep, and the slow cooker does the rest of the work.

Key Ingredients

Chicken Breasts - diced small so they cook through evenly and shred easily into the sauce.

Onion - adds a savory base flavor as everything simmers together.

Italian Seasoning - this simple herb blend does a lot of the flavor work.

Sun-Dried Tomatoes - I always use the variety that is packed in oil, as I think they have so much more flavor. This is the ingredient the whole "Marry Me Chicken" flavor is built around, tangy and slightly sweet.

Ditalini - this small, tube-shaped pasta cooks right in the slow cooker and gives the dish a fun, bite-sized texture.

Heavy Cream - turns the broth into a rich, creamy sauce.

Parmesan Cheese - adds saltiness and helps thicken the sauce.

Spinach - stirred in at the very end for a pop of color and nutrition.

Please refer to the recipe card for the complete list of ingredients.

Substitutions and Variations

Chicken swap - boneless, skinless chicken thighs work in place of breasts, if that's what you have. You could also use chicken or turkey tenders.

Pasta swap - orzo or another small pasta shape, like small shells, can be used in place of ditalini.

Lighter option - half and half can be used instead of heavy cream, though the sauce will be a little less rich.

A little heat - a pinch of red pepper flakes stirred in with the Italian seasoning adds some kick, if your family likes spice.

Extra veggies - stir in a handful of chopped kale, some sautéed zucchini or mushrooms, in place of, or in addition to, the spinach.

How to Make Crockpot Marry Me Chicken Pasta

Step 1.

Optional: sauté the onion in olive oil in a skillet or slow cooker with sauté function. Add the garlic, sun-dried tomatoes, Italian seasoning, chicken, and broth. Cook on low for 4 hours.

Step 2.

Add the cream and pasta and cook on high for 30 minutes.

Step 3.

Stir in the Parmesan and spinach and place the lid back on for another 5-ish minutes until the spinach is wilted.

Step 4.

Serve topped with Parmesan cheese. Enjoy!

Expert Tips

Dice the chicken evenly. Similarly sized pieces cook at the same rate, so no piece ends up under or overdone.

Stir well when you add the cream and Parmesan. This helps the sauce come together smoothly instead of separating.

Check the pasta a few minutes early. Slow cookers vary, so start checking at the 25-minute mark to make sure the ditalini doesn't overcook.

Add the spinach last. Stirring it in at the very end keeps it from turning mushy or overcooked.

Crockpot Marry Me Chicken Pasta Recipe FAQs

Can I use a different pasta in Crockpot Marry Me Chicken Pasta?

Yes. Any small pasta shape, like orzo or small shells, will work in place of ditalini. Cooking time may vary slightly, so check for doneness a few minutes early.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well here and stay just as tender.

Can I freeze this marry me chicken pasta?

While I love freezer meals, I don't recommend freezing this one. Creamy, dairy-based sauces like this tend to separate once thawed, so it's best enjoyed fresh or as a next-day leftover.

What should I serve with Crockpot Marry Me Chicken Pasta?

This is a complete meal on its own, but I like a simple side salad or some crusty bread for soaking up extra sauce.

Other Cozy Dinner Recipes to Consider

Crockpot Marry Me Chicken Pasta

This Crockpot Marry Me Chicken Pasta takes the viral favorite hands-off, with tender chicken, sun-dried tomatoes, and creamy ditalini pasta made right in your slow cooker.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 4

Total Time 4 15

Servings to 6 servings

Calories 631kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

1 white onion diced
2 tablespoons olive oil
1 teaspoon Italian seasoning
¼ cup sun-dried tomatoes packed in oil chopped
1 pound boneless skinless chicken breasts diced
½ teaspoon salt
¼ teaspoon pepper
1 cup chicken broth
1 cup ditalini pasta
1 cup heavy cream
½ cup Parmesan cheese
1 cup chopped spinach

Instructions

Optional: Sauté the onion in olive oil in a large skillet or in the slow cooker with the sauté function prior to adding the other ingredients. Not required but I like sautéing the onions prior to cooking them in the slow cooker
Add the onion, olive oil, Italian seasoning, sun-dried tomatoes, chicken, salt, and pepper to the slow cooker.
Pour in the chicken broth and stir to combine.
Cover and cook on low for 3 hours.
Stir in the ditalini pasta and heavy cream.
Cover and cook on low for 30 more minutes, until the pasta is tender.
Stir in the Parmesan and chopped spinach and cook until wilted.
Serve warm topped with additional Parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days.
Not recommended for freezing, as the cream sauce may separate once thawed.

Nutrition

The post Crockpot Marry Me Chicken Pasta appeared first on Greens & Chocolate.

Brioche Pumpkin French Toast Casserole

Taylor Ellingson — Thu, 17 Sep 2026 20:35:20 +0000

This Brioche Pumpkin French Toast Casserole is a make-ahead fall breakfast with a spiced pumpkin custard and a buttery brown sugar pecan streusel on top. Prep it the night before, bake it fresh in the morning, and your whole family will thank you!

Quick Look: Brioche Pumpkin French Toast Casserole

Ready In: 50 minutes or 8+ hours if making ahead of time

Serves: 8

Calories: 600 Calories

Main Ingredients: brioche bread, canned pumpkin, pumpkin pie spice, pecans, brown sugar

Why You'll Love It: Brioche Pumpkin French Toast Casserole is a cozy, seasonal, and easy fall breakfast recipe!

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This is the fall version of my Brioche French Toast Casserole, one of my go-to make-ahead breakfasts for a crowd. Buttery brioche cubes soak overnight (or not - you can make this in the morning, too!) in a pumpkin custard loaded with warm spices, then get topped with a brown sugar pecan streusel and baked until golden. It's the kind of breakfast that makes the whole house smell like fall, and it's genuinely more hands-off than it sounds, since almost all of the work happens the night before.

If you're in a pumpkin mood, this pairs well with my Baked Pumpkin Oatmeal or my Pumpkin Spice TikTok Cinnamon Rolls for a fall brunch spread. All three are make-ahead friendly, which makes hosting so much easier.

Why You'll Love This Recipe

Make-ahead - assemble the whole casserole the night before and just bake it in the morning.

Cozy and seasonal - pumpkin puree and warm spices make this feel like fall in every bite.

Great for a crowd - this makes a full 9x13 casserole, so it's perfect for a holiday brunch or a weekend with houseguests.

Key Ingredients

Brioche Bread - my favorite bread to use for French Toast casserole. Brioche is a rich, buttery bread that soaks up the pumpkin custard without falling apart.

Eggs - the base of the custard, helping everything set as it bakes.

Pumpkin Puree - be sure to use 100% pumpkin puree, not pumpkin pie filling, which already has added sugar and spices.

Whole Milk and Heavy Cream - together, these give the custard a rich, creamy texture.

Warm Spices - pumpkin pie spice and cinnamon give this casserole its cozy, fall flavor.

Brown Sugar - adds sweetness to both the custard and the streusel topping.

Pecans - sprinkled over the streusel for crunch.

Please refer to the recipe card for the complete list of ingredient.s

Substitutions and Variations

Bread swap - if you don't have brioche, challah, French bread, or sourdough all work well in its place.

Different Nut - walnuts or sliced almonds can be used in place of pecans, or leave them out entirely.

Add a glaze - if you want a sweeter finish, a simple powdered sugar and maple glaze drizzled over the top after baking is a nice addition.

Dairy swap - if you're out of heavy cream, half and half can be used, though the custard will be slightly less rich.

How to Make Brioche Pumpkin French Toast Casserole

Step 1.

Cut the brioche into 1-inch cubes. If it isn't already stale, dry it out in a 350°F oven for 8 to 10 minutes.

Step 2.

In a large bowl, whisk together the eggs, pumpkin puree, milk, heavy cream, pumpkin pie spice, salt, brown sugar, and vanilla extract.

Step 3.

In a separate bowl, stir together the flour, brown sugar, cinnamon, and melted butter until combined. Cover and refrigerate separately from the casserole.

Step 4.

Pour the custard over the bread and gently press down so the bread is mostly covered. Sprinkle the streusel over the casserole and top with the chopped pecans.

Step 5.

Bake for 35-40 minutes, until the middle is set. If the top browns too quickly, tent it with foil. Let sit for 5 to 10 minutes before serving.

Step 6.

Cut into slices and serve topped with maple syrup or powdered sugar.

Expert Tips

Use stale bread - fresh bread gets soggy in this casserole, so use day-old brioche, or dry fresh bread out in the oven first. If your bread is fresh, simply place it on a baking sheet and bake at 350 degrees F for 8-10 minutes.

Check for doneness in the center - the casserole is done when the middle is set, not jiggly.

Tent with foil - if the top is browning faster than the middle is setting, loosely tent the casserole with foil for the rest of the bake time.

Make Ahead - or Not - You can prep this and bake immediately OR refrigerate overnight and then bake. If you are making it ahead of time, add 10-ish minutes to the baking time since it will be starting from a colder temperature.

Storage - store leftovers in an airtight container in the refrigerator for 4-5 days.

Brioche Pumpkin French Toast Casserole Recipe FAQs

Can I make this Pumpkin French Toast Casserole ahead of time?

Yes, that's the best part. Assemble the casserole and the streusel separately, cover, and refrigerate overnight. In the morning, top with the streusel and pecans and bake as directed.

Why is my French toast casserole soggy?

This usually happens when the bread isn't stale enough. Fresh bread doesn't absorb the custard the same way, so dry it out in the oven first if it's not already a day or two old.

Can I freeze this Pumpkin French Toast Casserole?

I'd recommend enjoying this one fresh or as a next-day leftover rather than freezing it, since the texture of the custard can change once thawed.

Other Fall Breakfast Recipes to Consider

If you make this recipe, let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and a comment, or take a photo and tag me on Instagram with #greensnchocolate.

Brioche Pumpkin French Toast Casserole

This Brioche Pumpkin French Toast Casserole is a make-ahead breakfast with soft, custardy brioche soaked in a spiced pumpkin custard, topped with a buttery brown sugar pecan streusel. Prep it the night before and bake it fresh in the morning.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 45

Overnight Chill In Fridge (optional) 8

Total Time 9

Servings servings

Calories 651kcal

Author Taylor Ellingson

Ingredients

French Toast Casserole

1 lb loaf brioche* cut into 1-inch cubes
2 tablespoons melted butter slightly cooled
9 large eggs
1 cup pumpkin puree
1 cup milk
½ cup heavy cream
2 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup brown sugar packed
1 tablespoon vanilla extract

Streusel

½ cup all-purpose flour
½ cup brown sugar packed
1 teaspoons ground cinnamon
¼ cup melted butter
½ cup chopped pecans

Instructions

If baking right way, preheat your oven to 350 degrees F.
Cut the brioche into 1-inch cubes. If it isn't already stale, dry it out in a 350°F oven for 8 to 10 minutes.
In a large bowl, whisk together the cooled melted butter, eggs, pumpkin puree, milk, heavy cream, pumpkin pie spice, salt, brown sugar, and vanilla extract.
Arrange the brioche cubes evenly in a greased 9x13" casserole dish.
Pour the custard mixture over the bread and gently press down so the bread is mostly covered.
At this point you can cover and refrigerate overnight. If baking immediately, continue on.
In a separate bowl, stir together the flour, brown sugar, cinnamon, and melted butter until combined. Cover and refrigerate if chilling the casserole overnight.
If ready to bake, sprinkle the streusel over the French toast casserole, followed by the chopped pecans.
Bake in the preheated oven for 35 to 40 minutes, until the middle is set, tenting with foil if the top browns too quickly. Add 5-10 minutes if baking it from the refrigerator.
Let sit for 5 to 10 minutes before serving.
Serve with maple syrup or powdered sugar. Enjoy!

Notes

*If your brioche isn't a day or two old, cut it into cubes, spread them on a baking sheet in a single layer, and bake at 350 degrees F for 8-10 minutes to dry them out a bit.

Nutrition

The post Brioche Pumpkin French Toast Casserole appeared first on Greens & Chocolate.

Crockpot Marinara Alfredo Meatballs

Taylor Ellingson — Thu, 17 Sep 2026 16:32:16 +0000

Crockpot Marinara Alfredo Meatballs come together with just four ingredients and almost no hands-on time, the slow cooker does all the work. Serve the saucy meatballs over a big bowl of spaghetti for an easy hands-off dinner the whole family will eat.

Quick Look: Crockpot Marinara Alfredo Meatballs

Ready In: 4 hours

Serves: 6

Calories: 613 Calories

Main Ingredients: frozen meatballs, marinara, Alfredo sauce

Why You'll Love It: Crockpot Marinara Alfredo Meatballs has only 4 ingredients, is so easy to make, and is a dish the entire family will love!

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This recipe is about as low-effort as weeknight dinner gets: everything goes into the crockpot at once, and a few hours later you've got tender meatballs sitting in a rich, creamy tomato sauce. It's the same dump-and-go approach I use for my Slow Cooker Chicken Parmesan Meatball Subs, just with a saucier, pasta-night spin instead of a sandwich.

The marinara and Alfredo combine into a sauce that's rich without being heavy, similar to what you get in my No Boil Chicken Bacon Ranch Pasta. If your family loves meatballs as much as mine does, you'll also want to check out my Slow Cooker Meatball Tortellini Soup for another easy slow cooker meatball dinner.

Why You'll Love This Recipe

Only 4 ingredients - No chopping, no browning, no fuss.
Truly hands-off - Everything goes into the crockpot at once and cooks itself.
Great for busy nights - Start it in the morning and dinner is ready when you are.

Key Ingredients

Meatballs - the base of the recipe. Use your favorite pre-made meatballs for the easiest version of this dish.

Marinara Sauce - brings the classic tomato base and Italian flavor.

Alfredo Sauce - adds richness and creaminess that mellows out the acidity of the marinara.

Italian Seasoning - rounds everything out with a hit of dried herbs.

Please refer to the recipe card for the complete list of ingredients.

Substitutions and Variations

Meatball swap - chicken or turkey meatballs both work well here if you want something lighter.

Add veggies - stir in fresh spinach during the last 30 minutes, or sautéed mushrooms before serving.

Extra cheese - top with shredded mozzarella or parmesan right before serving.

Pasta swap - serve over penne, rigatoni, or rotini instead of spaghetti.

Spice it up - a pinch of red pepper flakes adds some heat if your family likes it.

How to Make Crockpot Marinara Alfredo Meatballs

Step 1.

Add the meatballs, marinara, alfredo, and Italian seasoning to a large slow cooker.

Step 2.

Cook on low for 4-6 hours. Serve over pasta. Enjoy!

Expert Tips

Stir - Give the sauce a stir partway through cooking so the marinara and Alfredo blend evenly.

Timing - Cook your pasta right before serving so it doesn't sit and get mushy while the crockpot finishes.

Slow Cooker Size - Use a 6-quart or larger crockpot so the meatballs have room to cook evenly in the sauce instead of piling up.

Quality Sauces - Pick jarred sauces you actually like on their own. With only 4 ingredients, there's nowhere for the flavor to hide.

Sauce Consistency - If the sauce is thicker than you'd like once it's done, stir in a splash of the reserved pasta water to loosen it up.

Crockpot Marinara Alfredo Meatballs Recipe FAQs

Can I use homemade meatballs instead of store-bought?

You can. I would recommend cooking them fully before adding them to the slow cooker, or at least browning them on each side so they don't fall apart or become mushy.

Do I need to brown the frozen meatballs first?

No, this recipe is dump-and-go. Everything goes into the crockpot together.

Can I make this ahead of time?

Yes, it reheats well. Store leftovers in the fridge for a few days and reheat gently on the stove or in the microwave.

Other Cozy Crockpot Recipes to Consider

Crockpot Marinara Alfredo Meatballs

Crockpot Marinara Alfredo Meatballs is a 4-ingredient dump-and-go dinner. Meatballs simmer in a creamy marinara-Alfredo sauce all day, then get served over spaghetti for an easy, family-friendly weeknight meal.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 5

Total Time 5 5

Servings servings

Calories 613kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

2 lbs meatballs
24 oz marinara sauce
22 oz Alfredo sauce
1 teaspoon Italian seasoning
Cooked spaghetti for serving

Instructions

Combine the meatballs, marinara sauce, Alfredo sauce, and Italian seasoning in the crockpot.
Cover and cook on low for 4-6 hours.
Serve over cooked spaghetti.

Nutrition

The post Crockpot Marinara Alfredo Meatballs appeared first on Greens & Chocolate.

Slow Cooker French Dip Sliders

Taylor Ellingson — Wed, 16 Sep 2026 15:54:37 +0000

These Slow Cooker French Dip Sliders are made with tender shredded beef, melty cheese, and soft slider buns, and served with au jus for dipping. With just 6 simple ingredients and the slow cooker doing most of the work, these sliders are perfect for an easy family dinner, game day, or feeding a crowd!

Quick Look: Slow Cooker French Dip Sliders

Ready In: 8 hours 30 minutes

Serves: 6

Calories: 610 Calories

Main Ingredients: chuck roast, dry onion soup mix, beef broth, provolone cheese, slider buns

Why You'll Love It: for these Slow Cooker French Dip Sliders, there are only 6 ingredients, the slow cooker does the work and they are very family friendly!

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I love a good slider recipe, especially when we're having people over for a football game or I need something easy that I know my entire family will eat. These French Dip Sliders definitely check all of those boxes!

The beef is cooked low and slow in beef broth and onion soup mix until it is fall-apart tender. Then it's piled onto slider buns with slices of provolone or Havarti cheese and baked until the cheese is gooey and melted. Of course, you can't have French dip sandwiches without au jus, so be sure to save that flavorful cooking liquid for dipping!

These sliders fit right in with the other slider dinners we make around here, like Philly Cheesesteak Sliders and Short Rib Sliders with French Onion Gravy Sauce. If you're a fan of that French onion soup mix flavor, you'll also want to try my Slow Cooker French Onion Chicken, which uses the same trick to build flavor with almost no work.

Why You'll Love This Recipe

Only 6 ingredients. You don't need a long list of ingredients to make flavorful French dip sliders. The onion soup mix and beef broth add tons of flavor to the chuck roast as it cooks.

Perfect for entertaining. These sliders are easy to assemble and serve to a crowd, making them perfect for game day, parties, and casual get-togethers.

The slow cooker does the work. After quickly searing the chuck roast, the slow cooker takes over. Just like with my Slow Cooker Shredded Beef Tacos, you can prep the beef earlier in the day and assemble the sliders when you're ready to eat.

Kid-friendly. Tender beef, melted cheese, and soft rolls make these an easy dinner the entire family can get excited about. Plus, dipping them in au jus makes them even more fun to eat!

Key Ingredients

Olive Oil - This is used to sear the chuck roast before it goes into the slow cooker.

Chuck Roast - This cut is ideal for slow cooking. The marbling breaks down over the long cook time, leaving you with fork-tender, shreddable beef. Chuck roast becomes incredibly tender when cooked low and slow, making it perfect for shredding for French dip sandwiches.

Dry Onion Soup Mix - Two packets of onion soup mix make this recipe super easy while adding lots of savory onion flavor.

Beef Broth - The beef broth keeps the roast moist as it cooks and, combined with the juices from the beef and onion soup mix, becomes the au jus for dipping.

Cheese - Provolone is a classic choice for French dip sandwiches, but Havarti is also delicious and melts really well.

Slider Buns - Use your favorite slider rolls. Hawaiian rolls are a great option if you like a little sweetness with the savory beef.

Substitutions and Variations

Different Cheese - while I love these French dip sliders with provolone or Havarti, you can easily use Swiss cheese, mozzarella, or even white cheddar.

Extra Onions - for a little extra onion flavor, add caramelized onions on top of the shredded beef before adding the cheese. You could also add sautéed mushrooms for a steakhouse-inspired variation.

Different Buns - classic slider buns are great here, but Hawaiian rolls work too and add a touch of sweetness that plays well with the savory beef.

Spice it up - a spread of horseradish sauce or spicy brown mustard on the bun bottoms adds some heat, if that's your family's thing.

How to Make Slow Cooker French Onion Dip Sliders

Step 1.

Heat the oil over medium-high heat and sear the chuck roast for 4-5 minutes on each side until golden brown.

Step 2.

Add the onion soup mix and broth. Cook on low for 8-9 hours or high for 4-5 hours.

Step 3.

Shred the beef.

Step 4.

Top the slider bun bottoms with shredded beef.

Step 5.

Top the beef with slices of cheese.

Step 6.

Top with slider buns and brush with melted butter and onion powder. Bake covered at 350 degrees for 20-25 minutes.

Expert Tips

Sear the Beef - while you technically can put the chuck roast straight into the slow cooker, searing it first adds another layer of flavor to the beef.

Cook Until Beef Shreds - chuck roast can still seem tough if it hasn't cooked long enough. If you try to shred it and it doesn't easily pull apart, give it some more time in the slow cooker.

Serving Suggestions - I like serving these slider with Air Fryer Broccolini, Blackstone Smash Potatoes, or Sweet and Spicy Brussels Sprouts.

Save the cooking liquid. Don't toss the broth after removing the beef! It's packed with flavor and makes an easy au jus for dipping the sliders.

Drain the beef slightly before assembling. You want the shredded beef to be juicy but not dripping wet. Too much liquid can make the slider buns soggy.

Assemble right before baking. If you're making the beef ahead of time, wait to put the sliders together until you're close to serving them. This will help keep the rolls from getting soggy.

Slow Cooker French Onion Dip Sliders Recipe FAQs

What is the best cut of beef for French dip sliders?

Chuck roast is ideal for slow cooker French dip sliders because the long, slow cooking time makes it incredibly tender and easy to shred. It also has enough fat to give the beef and au jus lots of flavor.

Can I make French dip sliders ahead of time?

Yes! I recommend cooking and shredding the beef ahead of time and storing it in the refrigerator with some of the cooking liquid. When you're ready to serve, warm the beef, assemble the sliders with the cheese, and bake.

Can I cook the chuck roast on high?

Yes, although I prefer cooking chuck roast on low because it gives the connective tissue plenty of time to break down and results in really tender beef. If you're short on time, you can cook it on high until the beef easily shreds with a fork.

What's the best cheese for French Dip Sliders?

Havarti and Provolone both melt well and have a mild flavor that doesn't compete with the beef. Swiss is a classic French Dip choice too, if that's what you have on hand.

Can I freeze leftover beef?

I never have any leftover but if you do, yes, the shredded beef freezes well on its own (without the buns) for up to 3 months. Thaw in the fridge overnight before reheating and assembling sliders.

Slow Cooker French Dip Sliders

Tender chuck roast, slow-cooked until it shreds with a fork, piled onto soft slider buns with melty Havarti or Provolone cheese. Serve with the warm broth on the side for dipping, and you've got an easy, mostly hands-off dinner the whole family will eat.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8 30

Total Time 8 40

Servings sliders (6 servings)

Calories 305kcal

Author Taylor Ellingson

Ingredients

2 tablespoon olive oil
2-3 lb chuck roast
2 packets onion soup mix
2 ½ cups beef broth
1 package slider buns 12 sliders
Havarti or provolone slices
2 tablespoon butter
½ teaspoon onion powder

Instructions

Heat 2 tablespoon of olive oil over medium-high heat in a large skillet OR a slow cooker with the saute/brown function.
Sear the chuck roast 3-4 minutes on each side, until browned.
If using a skillet, transfer the chuck roast to a large slow cooker.
Sprinkle the onion soup mix and beef broth over the chuck roast and cook on low for 8-9 hours or high for 4-5 hours, until the beef is shreddable.
Shred the beef.
Preheat oven to 350 degrees F.
Place the bottoms of the sliders into a 9x13" or 11x11" pan that has been lined with foil or parchment.
Top with the shredded beef.
Top the beef with slices of cheese and then the slider bun tops.
In a small bowl, whisk together the melted butter and onion powder.
Brush the bun tops with melted butter and cover with foil.
Bake for 20-25 minutes, until cheese is melted.
Serve and enjoy!

Notes

Reserve the broth from the slow cooker to serve alongside the sliders as a dipping au jus.
Store leftover beef in an airtight container in the fridge for 3 to 4 days.

Nutrition

The post Slow Cooker French Dip Sliders appeared first on Greens & Chocolate.

Slow Cooker Chili Cornbread Casserole

Taylor Ellingson — Wed, 09 Sep 2026 18:44:07 +0000

This Slow Cooker Chili Cornbread Casserole combines hearty beef and bean chili with fluffy cornbread, all cooked together right in the slow cooker. It's an easy and cozy dinner that is perfect for busy weeknights, game day, or whenever you're craving some serious comfort food!

Quick Look: Slow Cooker Chili Cornbread Casserole

Ready In: 6 hours

Serves: 6

Calories: 300 Calories

Main Ingredients: ground beef, pinto beans, kidney beans, baked beans, tomatoes, chili powder, cornbread mix

Why You'll Love It: this recipe is so easy to make, is hearty and filling, and my whole family loved it!

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I love a good slow cooker recipe, especially when the entire meal is made in the slow cooker! Sure, my Slow Cooker Beef Chili is my favorite chili recipe, but I still have to make the cornbread to go with it. With this Slow Cooker Chili Cornbread Casserole, it's all made right in the slow cooker for a cozy dinner that the whole family will love!

The chili is hearty and flavorful with ground beef, three kinds of beans, tomatoes, and plenty of spices, and the cornbread cooks right on top until it's perfectly fluffy. I love serving it topped with shredded cheese, sour cream, and green onions for an easy weeknight dinner. It's especially perfect for those chilly fall and winter nights when you're craving something warm and comforting! Be sure to check out my Creamy White Turkey Chili and Chili Tater Tot Casserole for more chili deliciousness.

Why You'll Love This Recipe

Easy to make. After browning the ground beef and onion, the slow cooker does the rest of the work.

Hearty and filling. Between the ground beef, three kinds of beans, and cornbread topping, this is a dinner that will definitely fill everyone up.

Family friendly. The chili has tons of flavor without being overly spicy, making this a great dinner for the entire family.

Perfect for fall and winter. Just like my Beef Tamale Cornbread Pie, this is the kind of cozy comfort food that is perfect for chilly nights, football Sundays, and busy weeknights.

Key Ingredients

Ground Beef - I use one pound of ground beef for the chili base. You can use lean ground beef to cut down on excess grease.

Spices - Chili powder, cumin, garlic powder, salt, and black pepper give the chili lots of warm and savory flavor.

Tomatoes - A can of Rotel adds diced tomatoes and green chiles for extra flavor and a little bit of heat and a can of petite diced tomatoes makes up the tomato base of the chili.

Beans - This chili uses a combination of pinto beans, baked beans, and kidney beans. I love the little bit of sweetness that the baked beans add to the chili, and I add them to my Slow Cooker Turkey Chili, too.

Cornbread Mix - You'll need one 16-ounce box of cornbread mix, prepared according to the package directions. Don't bake it-you'll spoon the prepared batter right on top of the chili in the slow cooker.

Substitutions and Variations

Make it Spicy - for a little more heat, use hot Rotel or add a pinch of cayenne pepper to the chili.

Different Protein - try swapping the ground beef for ground turkey for a lighter option.

Make it Cheesy - sprinkle shredded cheddar or pepper Jack cheese over the chili before adding the cornbread batter.

Add Veggies - diced bell peppers, corn, or even finely diced zucchini would be easy ways to add some vegetables.

Add corn to the cornbread - stir some drained canned corn or thawed frozen corn into the prepared cornbread batter for extra texture.

Expert Tips

Don't Lift the Lid - avoid lifting the slow cooker lid while the cornbread is cooking. Every time you remove the lid, heat escapes and the cornbread will take longer to cook.

Toppings - we love it with shredded cheddar cheese, sour cream, sliced green onions, diced avocado, jalapeños, cilantro, or a little hot sauce.

Storage - store leftover chili cornbread casserole in an airtight container in the refrigerator. Reheat individual servings in the microwave until warmed through.

Drain and rinse the beans - drain and rinse the pinto and kidney beans before adding them to the slow cooker. The baked beans can be added along with their sauce.

Watch for condensation - if your slow cooker tends to create a lot of condensation, place a clean kitchen towel or a few paper towels underneath the lid while the cornbread cooks. This helps prevent excess moisture from dripping onto the cornbread. Make sure the towel is secured away from the heating element and exterior of the slow cooker.

Slow Cooker Chili Cornbread Casserole Recipe FAQs

Do I need to cook the ground beef before putting it in the slow cooker?

Yes. I actually cook it in the slow cooker, as my slow cooker has a sauté function. If yours doesn't, just cook it, along with the onions, in a large skillet prior to adding it to the slow cooker.

Do I bake the cornbread before adding it to the slow cooker?

No! Prepare the cornbread batter according to the directions on the box, but don't bake it. The uncooked batter goes directly on top of the chili and cooks in the slow cooker.

How do I know when the cornbread is done?

The cornbread should look set in the center and a toothpick inserted into the middle should come out clean or with just a few moist crumbs.

What should I serve with Slow Cooker Chili Cornbread Casserole?

Since you have chili and cornbread all in one dish, this recipe is really a complete meal on its own. I like to add toppings like shredded cheese, sour cream, avocado, and green onions. You could also serve it with a simple green salad or roasted vegetables on the side.

Other Cozy Fall Recipes to Make

Slow Cooker Chili Cornbread Casserole

Slow Cooker Chili Cornbread Casserole is an easy and hearty dinner made with ground beef, three kinds of beans, tomatoes, chili spices, and a fluffy cornbread topping. This cozy slow cooker dinner is perfect for busy weeknights, game day, or a chilly fall evening.

Course Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 297kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

1 lb ground beef
1 onion diced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 10-ounce can Rotel
1 14-ounce can diced tomatoes
4 ounces tomato paste
1 can pinto beans
1 can baked beans
1 can kidney beans
1 16-ounce box cornbread mix, prepared according to package directions but not baked

Instructions

In a slow cooker with sauté function or a large skillet over medium-high heat, cook the ground beef until the beef is browned.
Add the onion and cook until the onion is softened. Drain off any excess grease.
Transfer the beef and onion mixture to the slow cooker if cooking in a skillet.
Add the chili powder, cumin, garlic powder, paprika, salt, pepper, Rotel, diced tomatoes, tomato paste, pinto beans, baked beans, and kidney beans. Stir to combine.
Prepare the cornbread batter according to the package directions.
Spoon the uncooked cornbread batter over the chili and gently spread it even with a spatula.
Cover and cook on low for 6-7 hours until the cornbread is cooked through and a toothpick inserted into the center comes out clean.
Serve warm with your favorite chili toppings.

Notes

Don't Lift the Lid - avoid lifting the slow cooker lid while the cornbread is cooking. Every time you remove the lid, heat escapes and the cornbread will take longer to cook.

Nutrition

The post Slow Cooker Chili Cornbread Casserole appeared first on Greens & Chocolate.

Pumpkin Bundt Cake with Brown Butter Frosting

Taylor Ellingson — Tue, 08 Sep 2026 18:03:20 +0000

This Pumpkin Bundt Cake is incredibly moist, perfectly spiced, and topped with a rich brown butter cream cheese frosting for the ultimate fall dessert.

Quick Look: Pumpkin Bundt Cake with Brown Butter Cream Cheese Frosting

Ready In: 1 Hour 30 Minutes

Serves: 12

Calories: 470 Calories

Main Ingredients: butter, flour, oil, applesauce, pumpkin puree, pumpkin pie spices, cream cheese

Why You'll Love It: this Pumpkin Bundt Cake with Brown Butter Frosting is incredibly moist and tender, and the frosting is to-die-for! It is the perfect fall dessert.

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If you're looking for an easy pumpkin dessert that's guaranteed to impress, this Pumpkin Bundt Cake with Brown Butter Cream Cheese Frosting is it! The cake is incredibly moist from pumpkin and applesauce, perfectly spiced with cinnamon, nutmeg, and allspice, and topped with the most delicious brown butter cream cheese frosting.

The brown butter takes a classic cream cheese frosting to the next level, giving it a rich, nutty flavor that pairs perfectly with the warmly spiced pumpkin cake. Best of all, this Pumpkin Bundt Cake is simple to make but looks beautiful enough for Thanksgiving, a fall dinner party, or any cozy autumn gathering!

Other pumpkin deserts when I'm in the mood for pumpkin spice: Giant Pumpkin Cookies, Pumpkin Bars with Salted Caramel Cream Cheese Frosting, and Pumpkin Poke Cake.

Why You'll Love This Recipe

Incredibly Moist - Pumpkin, applesauce, and vegetable oil make this Pumpkin Bundt Cake super moist and tender with every bite.

Full of Fall Flavor - Cinnamon, nutmeg, and allspice give the cake plenty of warm and cozy pumpkin spice flavor.

That Frosting! Brown butter adds a rich, nutty flavor to the cream cheese frosting that pairs perfectly with the spiced pumpkin cake.

Easy but Impressive - Bundt cakes are simple to make but always look beautiful, making this the perfect dessert for Thanksgiving, fall gatherings, or weekend baking.

Key Ingredients

Pumpkin Puree - Be sure to use pure pumpkin puree, not pumpkin pie filling, for moisture and plenty of pumpkin flavor.

Applesauce - Unsweetened applesauce helps keep the Pumpkin Bundt Cake extra moist and tender without making it heavy.

Pumpkin Spice - cinnamon, nutmeg, ginger and allspice are classic pumpkin spices that give this cake its cozy fall flavor.

Brown Butter - Browning the butter gives the frosting a rich, nutty, almost caramel-like flavor that pairs perfectly with pumpkin.

Please refer to the recipe card for the complete list of ingredients.

Substitutions and Variations

Oil - Canola oil or another neutral-flavored oil can be used in place of the vegetable oil.

Applesauce - If you don't have applesauce, you can replace it with an equal amount of vegetable oil. The cake will be a little richer but still delicious.

Individual Spices - Instead of using pumpkin pie spice, you can use 1 teaspoon each of cinnamon, nutmeg, and ginger, and ½ teaspoon of allspice.

Add Chocolate Chips - Fold 1 ½ cups semi-sweet or dark chocolate chips into the batter for a pumpkin chocolate chip Bundt cake.

Add Nuts - Chopped pecans or walnuts would add a delicious crunch and pair especially well with the brown butter frosting.

Skip the Frosting - For a simpler Pumpkin Bundt Cake, skip the cream cheese frosting and dust the cooled cake with powdered sugar instead.

How to Make Pumpkin Bundt Cake with Brown Butter Cream Cheese Frosting

Step 1.

In a large bowl whisk together the eggs, sugar, applesauce, oil, and vanilla.

Step 2.

Add the pumpkin and mix to combine.

Step 3.

Add the pumpkin pie spice, baking soda, and salt, and mix to combine.

Step 4.

Add the flour and mix with a rubber spatula until just combined.

Step 5.

Transfer the batter to a well-greased bundt pan.

Step 6.

Bake at 350 degrees for 55-65 minutes, or until a toothpick comes out with just a few crumbs on it. I start checking it at 55 minutes. Let cool for 10-15 minutes. Once cool invert onto a cooling rack to cool completely.

Step 9.

In a small saucepan, brown the butter. Do this by melting the butter over medium heat. Keep cooking until brown specks form on the bottom of the pan. Remove immediately and let cool.

Step 10.

In a medium bowl, beat the cooled brown butter with room temperature cream cheese. Add powdered sugar and milk until desired consistency is reached. Frost the cooled bundt cake. Enjoy!

Expert Tips

Grease the Bundt Pan Well - Be sure to thoroughly grease every nook and cranny of your Bundt pan so the cake releases easily after baking.

Don't Overmix - Mix the batter just until the dry ingredients are incorporated. Overmixing can result in a denser cake instead of a soft and tender crumb.

Use Pumpkin Puree - Be sure to use 100% pure pumpkin and not pumpkin pie filling, which already contains added sugar and spices.

Let the Cake Cool - Allow the cake to cool in the pan for about 10-15 minutes before carefully turning it onto a cooling rack, then let it cool completely before frosting.

Watch the Brown Butter Closely - Once the butter starts to brown, it can go from perfectly golden to burnt quickly. Remove it from the heat when it smells nutty and you see golden-brown bits at the bottom of the pan. Check out my Brown Butter Oatmeal Ginger Cookies and Carrot Cake Bars with Brown Butter Frosting for more brown butter deliciousness!

Get the Frosting Consistency Just Right - Add milk or cream a little at a time until the brown butter cream cheese frosting is thick but pourable, so it drips beautifully down the sides of the Bundt cake.

Pumpkin Bundt Cake Recipe FAQs

Can I make this Pumpkin Bundt Cake ahead of time?

Yes! Bake the cake up to one day in advance and store it tightly covered. Add the brown butter cream cheese frosting before serving.

What's the best way to store Pumpkin Bundt Cake?

Because of the cream cheese frosting, store the cake covered in the refrigerator for up to 4-5 days. For the best texture and flavor, let it come closer to room temperature before serving.

Can I freeze pumpkin bundt cake?

Yes! I recommend freezing the Pumpkin Bundt Cake without the frosting. Wrap it tightly and freeze for up to 3 months, then thaw and frost before serving.

Why did my Pumpkin Bundt Cake stick to the pan?

Bundt pans have lots of grooves, so it's important to grease the pan REALLY well, making sure you get into every nook and cranny. I like to sprinkle some flour on top of the cooking spray too. Let the cake cool for 10-15 minutes before carefully turning it out of the pan.

Pumpkin Bundt Cake with Brown Butter Cream Cheese Frosting

This Pumpkin Bundt Cake is incredibly moist, filled with warm fall spices, and topped with a rich and nutty brown butter cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1

Cooling Time 1

Total Time 2 25

Servings servings

Calories 470kcal

Author Taylor Ellingson

Ingredients

For the Pumpkin Bundt Cake

½ cup vegetable oil
½ cup unsweetened applesauce
3 large eggs
2 ⅓ cups granulated sugar
1 15 oz can pumpkin puree
2 teaspoon vanilla extract
1 teaspoon baking soda
1 ½ tablespoon pumpkin pie spice
½ teaspoon salt
2 ½ cups all purpose flour

For the Brown Butter Cream Cheese Frosting

6 tablespoon unsalted butter
6 ounces cream cheese at room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups powdered sugar
2-4 tablespoon milk or cream

Instructions

Make the cake:

Preheat the oven to 350 degrees F.
Spray bundt pan with non-stick cooking spray or grease with oil and then dust well with flour.
In a large bowl, whisk together the eggs, oil, applesauce, sugar and vanilla until well combined.
Add pumpkin and whisk well to combine.
Add the baking soda, pumpkin pie spice, and salt, and mix to combine.
Add the flour and mix with a rubber spatula until just combined. Do not over-mix.
Pour into the prepared bundt pan.
Bake for 55-65 minutes, checking after 55 minutes with a toothpick to ensure doneness and adding more time as needed.
Cool the cake in the bundt pan for 10-15 minutes.
Carefully invert onto a wire rack until completely cooled.

Make the frosting:

Add the butter to a saucepan over medium heat and melt.
Continue letting the butter cook until it has browned, about 5 minutes. You will see the butter foaming and brown specks start to form on the bottom of the pan (this is easiest with a light-colored saucepan). Remove from heat immediately so it doesn't burn.
Let the brown butter cool for about 20 minutes.
In a medium bowl, beat the cooled brown butter and softened cream cheese until creamy and not lumpy.
Add the vanilla and salt, beating well to combine.
Add the powdered sugar, 1 cup at a time, and beat until creamy.
Add the milk, 1 tablespoon at a time, until desired consistency is reached.
Drizzle/frost the cake with the frosting.
Serve and enjoy!

Nutrition

The post Pumpkin Bundt Cake with Brown Butter Frosting appeared first on Greens & Chocolate.

Frozen S'Mores Bars

Taylor Ellingson — Wed, 17 Jun 2026 17:46:16 +0000

Frozen S'mores Bars are an easy no-bake dessert made with layers of graham crackers, fluffy marshmallow filling, and rich chocolate pudding. Perfect for summer parties, potlucks, and backyard gatherings, these frozen treats deliver all the classic flavors of a campfire s'more in a cool, make-ahead dessert.

Quick Look: Frozen S'Mores Bars

Ready In: 4 Hours

Serves: 12

Calories: Calories Goes Here

Main Ingredients: graham crackers, chocolate pudding mix, Cool Whip, marshmallow fluff, cream cheese

Why You'll Love It: these Frozen S'Mores Bars combine all the classic flavors of a gooey campfire s'more in an easy, make-ahead frozen dessert that's perfect for summer.

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Frozen S'mores Bars are the ultimate no-bake summer dessert, combining layers of creamy marshmallow filling, chocolate pudding, and graham crackers into a frozen treat that tastes just like a classic campfire s'more. Easy to make ahead and perfect for hot weather, these frozen bars are always a hit at cookouts, potlucks, birthday parties, and family gatherings.

If you love traditional s'mores but don't want to build a campfire, this Frozen S'mores Bars recipe is the perfect solution. I love my other s'mores desserts like S'Mores Ice Cream Cake, No Bake S'Mores Pie, and S'Mores Blondies, and I wanted to make even more s'mores desserts! Made with simple ingredients and requiring minimal prep time, these no-bake dessert bars deliver all the nostalgic flavors of graham crackers, chocolate, and marshmallow in a cool and refreshing frozen dessert.

Why You'll Love This Recipe

All the classic s'mores flavors - graham crackers, chocolate, and marshmallow come together in every bite.

No oven or campfire required - this easy no-bake dessert is perfect for hot summer days.

Make-ahead friendly - prepare it in advance and keep it in the freezer until you're ready to serve.

Great for feeding a crowd - these bars are easy to slice and serve at parties, potlucks, cookouts, and family gatherings.

Kid-approved and adult-approved - everyone loves the nostalgic flavors of a classic s'more.

Simple ingredients - made with pantry and freezer staples that are easy to find at any grocery store.

Cool and refreshing - a frozen twist on traditional s'mores that's perfect for summer entertaining.

Key Ingredients

Graham crackers - these create the signature s'mores layers and soften slightly as the bars freeze.

Chocolate pudding mix - instant pudding works best for a thick, stable chocolate layer.

Marshmallow creme - provides classic s'mores flavor and creates a light, fluffy filling.

Cream cheese - full fat cream cheese adds richness and helps stabilize the marshmallow layer.

Whipped topping - cool whip keeps the filling light and airy while making the bars easy to slice after freezing.

Please refer to the recipe card for the complete list of ingredients.

Substitutions and Variations

More Chocolate - For extra chocolate flavor, sprinkle mini chocolate chips or Hersheys bars between the layers.

Different Pudding Flavor - while chocolate is traditional for s'mores, cheesecake, vanilla, white chocolate, or chocolate fudge pudding are all delicious options.

How to Make Frozen S'Mores Bars

Step 1.

Line a 9x13" baking dish with parchment paper or plastic wrap. Layer graham crackers along bottom of pan.

Step 2.

In a large bowl, whisk together the milk and pudding mix.

Step 3.

Spread the pudding mix on top of the graham crackers.

Step 4.

In a separate bowl, beat together the cream cheese and marshmallow fluff.

Step 5.

Fold in remaining Cool Whip.

Step 6.

Spread marshmallow mixture on top of pudding mixture.

Step 7.

Place a top layer of graham crackers on top of the marshmallow layer. Cover and freeze for at least 4 hours.

Step 8.

Once frozen, cut into bars. Enjoy!

Expert Tips

Room Temperature Cream Cheese - Allow the cream cheese to soften completely before mixing to ensure a smooth, lump-free filling.

Easy Removal - line your baking dish with parchment paper or plastic wrap, leaving an overhang on the sides for easy removal and slicing.

Thaw Your Cool Whip - it's important to use thawed Cool Whip, or it won't fold into the layers easily.

Clean Cuts - use a sharp knife dipped in warm water for clean, neat bars.

Freeze Overnight - Freeze the bars for at least 6 hours or overnight for the best texture.

Easier Cuts - Let the bars sit at room temperature for 5-10 minutes before serving to make them easier to cut and eat.

Storage - Store leftovers tightly covered in the freezer to prevent freezer burn.

Make Ahead - Make these bars a day or two ahead of your event.

Frozen S'Mores Bars Recipe FAQs

Why are my Frozen S'mores Bars difficult to cut?

If the bars are frozen solid, let them sit at room temperature for 5-10 minutes before slicing. A warm knife also helps create cleaner cuts.

Can I make Frozen S'Mores Bars ahead of time?

Yes! These bars are ideal for making 1-3 days in advance and storing in the freezer until ready to serve.

Can I use homemade whipped cream instead of Cool Whip?

Yes, although stabilized whipped cream will provide the best texture and help the bars hold their shape longer.

How long do Frozen S'mores Bars last in the freezer?

Stored in an airtight container, they will keep well for up to 2 months. I like to cut them into bars once they are frozen and then wrap them as individual bars, when I am not planning to eat them right away.

Will the graham crackers be hard to cut?

No. The graham crackers get soft once they have the pudding and cream cheese mixtures sandwiched between them, and these bars are very easy to cut after they are frozen.

Other Summer Desserts To Consider

Frozen S'Mores Bars

Frozen S'Mores Bars combine all the classic flavors of a gooey campfire s'more in an easy, make-ahead frozen dessert that's perfect for summer.

Course Dessert

Cuisine American

Prep Time 20

Freeze Time 4

Total Time 4 20

Servings bars

Calories 294kcal

Author Taylor Ellingson

Ingredients

15 graham crackers divided
2 ½ cups milk
5.9 ounce instant chocolate pudding mix
8 ounces Cool Whip divided use
8 ounces cream cheese at room temperature
7 ounces marshmallow fluff
½ teaspoon coconut extract optional, but delicious

Instructions

Line a 9x13" baking dish with plastic wrap or parchment paper. This will make it easier to remove them from the pan and cut into bars.
Place a layer of graham crackers along the bottom of the dish. I like to break each graham cracker in half for the majority of the pan and then use ¼ sheets for the edges as needed.
In a large bowl, whisk together the milk and pudding mix until well combined.
Then mix in ½ cup of Cool Whip.
Spread pudding mixture on top of graham cracker layer .
In a separate bowl, beat together the cream cheese, marshmallow fluff, and coconut extract (if using) until creamy.
Fold in remaining Cool Whip.
Spread marshmallow layer on top of chocolate pudding layer.
Top with the remaining graham crackers.
Cover and freeze for at least 4 hours.
Once frozen, slice into bars. If they are too frozen to cut, let them sit at room temperature for 5-10 minutes before cutting.
Enjoy!

Notes

Room Temperature Cream Cheese - Allow the cream cheese to soften completely before mixing to ensure a smooth, lump-free filling.

Easy Removal - line your baking dish with parchment paper or plastic wrap, leaving an overhang on the sides for easy removal and slicing.

Thaw Your Cool Whip - it's important to use thawed Cool Whip, or it won't fold into the layers easily.

Nutrition

The post Frozen S'Mores Bars appeared first on Greens & Chocolate.

Kodiak Blueberry Muffins

Taylor Ellingson — Mon, 09 Mar 2026 17:41:21 +0000

These Kodiak Blueberry Muffins are an easy, protein-packed breakfast made with Kodiak Cakes pancake mix and juicy blueberries. They're soft, fluffy, and perfect for busy mornings when you want a healthier muffin that's quick to make and satisfying to eat.

Quick Look: Kodiak Blueberry Muffins

Ready In: 30 Minutes

Serves: 24 Muffins

Calories: 125 Calories

Main Ingredients: Kodiak cake mix, eggs, milk, maple syrup, blueberries

Why You'll Love It: these muffins are filled with fiber and protein, so easy to make, and very kid friendly.

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Kodiak Blueberry Muffins are the kind of recipe every busy family needs in their back pocket. Just like my Chocolate Chip Kodiak Cakes Muffins, this blueberry version is made with hearty Kodiak Cakes mix and bursting with juicy blueberries. These muffins are soft, fluffy, and packed with protein, making them a delicious breakfast, snack, or lunchbox treat. If you're looking for an easy blueberry muffin recipe that's both wholesome and kid-approved, these Kodiak muffins come together in minutes with simple pantry ingredients.

One of the best things about baking with Kodiak Cakes mix is how effortlessly it turns everyday recipes into more filling, protein-packed options. These Kodiak Blueberry Muffins deliver the classic bakery-style flavor you love while offering a more balanced start to the day. They're perfect for busy mornings, after-school snacks, or meal prep for the week.

Looking for more muffin recipes? Check out my Blueberry Cottage Cheese Muffins, Banana Chocolate Chip Muffins, Greek Yogurt Chocolate Banana Muffins, and Chocolate Chip Pumpkin Muffins.

Why You'll Love This Recipe

Quick and Easy - this simple Kodiak Cakes blueberry muffins recipe comes together in just a few minutes using Kodiak Cakes mix and a handful of pantry staples.
Packed with Protein - thanks to the Kodiak mix, egg, and Greek yogurt, these blueberry muffins have more protein than traditional muffins, helping keep everyone fuller longer.
Perfect for Busy Mornings- bake a batch ahead of time for grab-and-go breakfasts, lunchboxes, or after-school snacks.
Family-Friendly and Kid-Approved - my kids absolutely love these muffins.
Freezer Friendly - this recipe makes 24 muffins, so I always stick a few in the freezer for quick breakfasts throughout the week.
Works with Fresh or Frozen Blueberries - this recipe is flexible and works great year-round.

Key Ingredients

Kodiak Cakes Mix - this hearty pancake and waffle mix forms the base of the muffins, adding whole grains and extra protein.

Ground Cinnamon - adds the warmth of cinnamon flavor to the blueberry muffins.

Eggs - help bind the ingredients together while providing structure and richness to the muffins.

Greek Yogurt - Greek yogurt adds extra protein and moisture, helping create a soft, tender texture. You can use plain or vanilla.

Milk - this loosens the batter and helps create light, fluffy muffins.

Melted Butter or Oil - adds moisture and richness while keeping the muffins soft.

Maple Syrup or Honey - natural sweetener that enhances flavor and adds just the right amount of sweetness. I have made these muffins wiht both maple syrup and honey, and they both work well.

Vanilla Extract - a splash of vanilla enhances the overall flavor and pairs perfectly with the blueberries.

Blueberries (Fresh or Frozen) - the star ingredient that adds juicy bursts of sweet-tart flavor in every bite. I used frozen wild blueberries, which are smaller than regular blueberries, and I love how well they incorporated into the muffins.

Variations

Add Citrus - you can add some lemon, grapefruit, or orange zest to the muffin batter.

Swap the Fruit - you could add chopped strawberries, blackberries, raspberries, or shredded apples.

Add Nuts - you could add ½ cup of chopped pecans, walnuts, or almonds.

How to Make Kodiak Blueberry Muffins

Photo 1. In a large bowl, whisk together the oil, maple syrup, egg, vanilla, and yogurt.

Photo 2. Add the milk and whisk to combine.

Photo 3. Add the cinnamon and Kodiaks mix and mix in with a rubber spatula until just combined.

Photo 4. Fold in the blueberries.

Photo 5. Divide the batter between 24 muffin cups that have been greased or lined with a muffin liner.

Photo 6. Bake at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.

Expert Tips

Rinse Frozen Blueberries - this is optional, but I like to run the frozen berries under cold water so they don't turn the muffins purple. I just put them in a colander and run cold water over them until the water turns clear, not purple. Then gently pat them with a paper towel to get rid of most of the excess water.

Storage - store muffins in an airtight container at room temperature or in the fridge for up to 5 days.

Don't Overmix the Batter - stir the batter just until the ingredients are combined. Overmixing can make the muffins dense instead of light and fluffy.

Fill Muffin Cups About ¾ Full - this gives the muffins enough room to rise while still creating nice rounded tops.

Let Muffins Cool for 5-10 Minutes Before Removing - allowing them to rest in the pan briefly helps them set and prevents breaking.

Kodiak Blueberry Muffins Recipe FAQs

Can you turn Kodiak pancake mix into muffins?

Yes! Kodiak pancake mix works perfectly for muffins because it already contains flour, whole grains, and leavening agents, making it an easy base for quick, protein-packed muffins.

Can I use frozen blueberries instead of fresh?

Yes! I actually used frozen blueberries the last time I made these Kodiak blueberry muffins with great results. I like to rinse them in cold water until the water runs clear and then pat them with a paper towel.

Can I freeze these Kodiak cake mix blueberry muffins?

Absolutely. Let the muffins cool completely, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.

Can I make these into mini muffins?

Yes! Often I will make one pan of regular sized muffins and one pan of mini muffins. Simply use a mini muffin tin and reduce the baking time to about 12-13 minutes.

Can I make these Kodiak Blueberry Muffins gluten-free?

Kodiak Cakes offers a gluten-free mix that can be used to make this recipe gluten-free with the same ingredients.

Can I add other fruit to these muffins?

Absolutely. Raspberries, chopped strawberries, blackberries, or even diced apples work well in this muffin recipe.

What other flavors can you make with Kodiak muffin batter?

Kodiak muffin batter is very versatile and works well with other mix-ins like chocolate chips, raspberries, chopped nuts, or lemon zest.

Other Muffin Recipes to Consider

Kodiak Blueberry Muffins

These Kodiak Blueberry Muffins are soft, fluffy, and packed with juicy blueberries in every bite. Made with Kodiak Cakes pancake mix, they're a quick and easy high-protein breakfast or snack that comes together in just minutes and bakes up perfectly tender.

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 12

Cook Time 18

Total Time 30

Servings muffins

Calories 125kcal

Author Taylor Ellingson

Ingredients

½ cup vegetable oil or melted coconut oil
½ cup maple syrup or honey
½ cup plain or vanilla Greek yogurt
2 cups milk
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
4 cups Kodiak cakes mix
1 ½ cups blueberries

Instructions

Preheat the oven to 350 degrees F.
Grease 24 muffin cups with cooking spray, or line with muffin liners.
In a large bowl, whisk together the oil, maple syrup, yogurt, milk, egg, and vanilla until well combined.
Add the Kodiak cakes mix and cinnamon and stir with a rubber spatula until just combined.
Fold in the blueberries.
Divide between the muffin cups.
Bake in the preheated oven for 18-20 minutes, until baked through.
Let cool and then enjoy!

Notes

Storage - store muffins in an airtight container at room temperature or in the fridge for up to 5 days.

Don’t Overmix the Batter - stir the batter just until the ingredients are combined. Overmixing can make the muffins dense instead of light and fluffy.

Fill Muffin Cups About ¾ Full - this gives the muffins enough room to rise while still creating nice rounded tops.

Nutrition

The post Kodiak Blueberry Muffins appeared first on Greens & Chocolate.

Chicken Gyro Bowls

Taylor Ellingson — Thu, 26 Feb 2026 16:46:12 +0000

These Chicken Gyro Bowls are a fresh and flavorful Mediterranean-inspired dinner that's perfect for meal prep and easy family dinners. Made with juicy marinated chicken, roasted sweet potatoes, rice, crisp veggies, and creamy tzatziki, this healthy gyro bowl recipe is a balanced, customizable meal you'll want to make again and again.

If you're looking for a dinner that checks all the boxes - flavorful, wholesome, and great for leftovers - these Chicken Gyro Bowls are it. Juicy, Greek-inspired yogurt marinated chicken is layered over fluffy rice and topped with roasted sweet potatoes, crisp veggies, and creamy tzatziki for a meal that feels fresh and satisfying, yet simple enough for a busy weeknight.

What I love most about these bowls is how family-friendly and versatile they are. Everyone can build their own bowl just the way they like it (extra tzatziki? no onions? more olives?), which makes dinnertime easy and stress-free. And if you're thinking ahead, this recipe is perfect for meal prep. The chicken reheats beautifully, the toppings stay fresh, and you can mix and match components all week long for lunches that don't feel repetitive.

Looking for more Greek inspired recipes? Check out my Greek Turkey Rice Bowls, Greek Fries, Greek Chicken Meatball Bowls, and Grilled Greek Yogurt Chicken.

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Why You'll Love This Recipe

Perfect for Meal Prep - the chicken stays juicy, the rice reheats beautifully, and everything stores well for easy lunches throughout the week.
Family-Friendly & Customizable - set everything out and let everyone build their own bowl. It's a guaranteed way to keep even picky eaters happy.
Big Flavors - the simple Greek-inspired marinade and creamy tzatziki deliver bold, fresh flavor without complicated ingredients.
Balanced & Satisfying - protein-packed chicken, fresh veggies, hearty rice, and healthy fats make this a well-rounded meal that actually keeps you full.
Great for Busy Weeknights - most of the components can be prepped ahead of time, making dinner assembly quick and stress-free.

Key Ingredients

Boneless, Skinless Chicken Thighs - the star of the recipe, marinated with Greek-inspired flavors and roasted until tender and juicy.

Olive Oil - adds richness to the marinade and helps the chicken cook up beautifully.

Fresh Lemon Juice - brightens the marinade and is used in the tzatziki to add that classic Mediterranean tang.

Garlic - brings bold, savory flavor to the chicken.

Dried Oregano - a key herb in gyro seasoning that gives the chicken its signature Greek-inspired taste.

Sweet Potatoes - roasted until tender and slightly caramelized, they add natural sweetness and extra heartiness to the bowl.

Cooked Rice - I use white rice (I bake it like in this recipe!) to form the hearty base of the bowl that soaks up all the delicious flavors. You can also use brown rice, if preferred.

Cherry Tomatoes - provide fresh, juicy sweetness and bright color. You could also use grape tomatoes.

Cucumber - adds crisp, refreshing crunch to balance the warm chicken and is also shredded to use in the tzatziki. I like using English cucumbers or mini cucumbers as their skin is more tender but you can use regular cucumber, too.

Red Onion - brings a sharp bite that complements the creamy and savory components.

Plain Greek Yogurt - the creamy base for homemade tzatziki, adding protein and a cool, tangy element.

Feta Cheese - offers creamy, tangy richness that ties everything together.

Dried Dill - adds a subtle herby freshness that pairs beautifully with the Mediterranean flavors and tzatziki. You can also use fresh dill if you have it!

Pita Bread - I like to serve with a couple wedges of pita bread for the full gyro experience.

Please refer to the recipe card for the complete list of ingredients.

Variations

Different Protein - while I use boneless skinless chicken thighs, you could also use chicken tenders, boneless skinless chicken breasts, grilled shrimp, ground turkey (Or make my Greek Turkey Rice Bowls), or even steak.

Make It Low-Carb - you can swap the rice for cauliflower rice or serve everything over a big bed of chopped romaine lettuce for a hearty gyro salad bowl.

Different Grain - you can replace the rice with quinoa, farro (if not gluten-free), or extra roasted sweet potatoes for a different texture and flavor.

Add More Veggies and Herbs - roasted zucchini, bell peppers, or eggplant make delicious additions and are great for cleaning out the fridge. You could also add some fresh herbs like fresh flat leaf parsley or fresh mint on top for even more flavor.

Dairy-Free - omit the feta and use a dairy-free yogurt for the tzatziki and marinade to keep all the creamy flavor without the dairy.

Different Toppings - you could top it with hummus instead of or in addition to the tzatziki and add a handful of kalamata olives, if you like.

How to Make Chicken Gyro Bowls

Photo 1. In a small or medium sized bowl, add the chicken marinade ingredients - Greek yogurt, olive oil, lemon juice, garlic, and dried oregano. Mix to combine.

Photo 2. Add the marinade to diced chicken thighs and let it sit for at least 10 minutes, up to 8 hours.

Photo 3. In a large bowl, combine the diced sweet potatoes, olive oil, garlic, salt, and pepper and mix to combine .

Photo 4. Place the marinated chicken and sweet potatoes on a parchment lined baking sheet.

Photo 5. Roast in a 400 degree oven for 20-25 minutes, until the chicken is cooked through to 165 degrees F and the sweet potatoes are tender. You will also want to make the rice if you haven't already.

Photo 6. In a small bowl, mix together the tzatziki ingredients - Greek yogurt, shredded cucumber, garlic, lemon juice, dill, and salt.

Photo 7. Stir well to combine. Note: this can be made ahead of time.

Photo 8. Assemble the Greek Chicken Gyro bowls and top with feta cheese.

Expert Tips

Marinate for Maximum Flavor - if you have the time, let the chicken marinate for at least 30 minutes (or up to 24 hours) to really deepen the flavor.

Storage - store leftovers in an airtight container in the fridge for up to 4 days. I like to store the hot and cold components separately so I can reheat the rice, chicken, and sweet potato while keeping the vegetables crisp.

Roast Sweet Potatoes in a Single Layer - spread them out on the pan with space between pieces so they caramelize instead of steam.

Make it Semi-Homemade - if you want to make things a little easier, you can serve this with store-bought tzatziki instead of homemade tzatziki sauce!

Elevate Your Red Onions - I love making pickled red onions because they are so tasty and so easy. These bowls would be delicious with them. Simply thinly slice a red onion, place it in a mason jar. In a small pot, add ½ cup vinegar, ½ cup water, and 1 tablespoon of sugar. Bring to a boil and then pour over the red onion. Let cool. Store in the refrigerator until ready to use.

Stove-Top Method - if you'd like to make your chicken and sweet potatoes on the stovetop, feel free. Simply head a couple tablespoons of olive oil over medium-high heat in a large skillet. Cook the sweet potatoes and chicken until cooked through, about 10-15 minutes.

Chicken Gyro Bowl Recipe FAQs

What is the best way to cook rice for these Gyro Bowls?

I love using the baking method! I simply add 1 ½ cups of rice to a greased 9x13" baking dish, top with 3 cups of hot water and 2 tablespoon of butter, cover with foil, and bake at 350 for 40-45 minutes. Perfect rice every time!

What's the best way to reheat this Chicken Gyro Bowl recipe?

I like to reheat the rice, chicken, and sweet potatoes in the microwave or on the stovetop until warmed through, then add the fresh toppings and tzatziki after heating.

Can I make Chicken Gyro Bowls ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance, cook all the components ahead of time, and simply assemble the bowls when ready to eat.

Other Bowl Recipes to Consider

Chicken Gyro Bowls

Juicy, Greek-marinated chicken and sweet potatoes served over fluffy rice with fresh veggies, creamy tzatziki, and warm pita makes these Chicken Gyro Bowls a vibrant, flavor-packed meal in one bowl.

Course Main Course

Cuisine Greek

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 656kcal

Author Taylor Ellingson

Ingredients

Gyro Chicken

¼ cup plain Greek yogurt preferably whole milk Greek yogurt
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic minced
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1 ¼ pounds boneless skinless chicken thighs cut into bite sized pieces

Sweet Potatoes

1 large or 2 small sweet potatoes peeled and diced
2 tablespoon olive oil
2 cloves garlic minced
salt and pepper to taste

Tzatziki

½ cup shredded cucumber
1 cups plain Greek yogurt preferably whole milk Greek yogurt
2 tablespoons lemon juice
1 teaspoon dried dill or 1 tablespoon fresh chopped dill
1 clove garlic minced
salt and freshly ground black pepper to taste

Bowl Ingredients

2 cups cooked rice white or brown
~1 cup cherry tomatoes diced
~1 cup cucumber diced
½ red onion sliced
8 ounces crumbled feta cheese
pita bread cut into wedges

Instructions

For the Chicken and Sweet Potatoes

In a small or medium bowl, combine the chicken marinade ingredients.
Add the diced chicken thighs and let sit for at least 10 minutes, or up to 8 hours.
Preheat the oven to 400 degrees F.
In a separate bowl, combine the sweet potatoes, olive oil, garlic, salt, and pepper.
Spread the chicken and sweet potatoes out on a parchment lined baking sheet.
Roast for 20-25 minutes, until the chicken is cooked through to 165 degrees F and the sweet potatoes are softened.

Tzatziki

Meanwhile, make the tzatziki.
In a small bowl, combine the yogurt, shredded cucumber, lemon juice, garlic, dill, salt, and pepper. Refrigerate until ready to use.

Assemble

Add ~½ cup of rice to each bowl and top with chicken, sweet potatoes, cucumbers, tomatoes, red onion, feta, and a dollop of tzatziki. Serve with pita bread, if desired.
Enjoy!

Notes

Marinate for Maximum Flavor - if you have the time, let the chicken marinate for at least 30 minutes (or up to 24 hours) to really deepen the flavor.

Roast Sweet Potatoes in a Single Layer - spread them out on the pan with space between pieces so they caramelize instead of steam.

Make it Semi-Homemade - if you want to make things a little easier, you can serve this with store-bought tzatziki!

Nutrition

The post Chicken Gyro Bowls appeared first on Greens & Chocolate.