Rice and chicken is a classic combo for good reason!

It’s nourishing, easy to make, and easy to customize to your family’s tastes.

When I need something simple, classic, and delicious, it’s recipes like this One Pan Chicken and Rice that I can always count on.

There’s just something so satisfying about a creamy well rounded meal all in one pan! It’s a stress free dinner recipe that offers protein, nutrients, and carbs. Check, check, and check! Oh, and not to mention the most important part – it’s delicious, of course!

Why we love this One Pan Chicken and Rice Recipe:

• One Pan: Easy to make, easy to clean, and has everything I need for a delicious dinner all in one single dish. One pan/pot recipes are the BEST!
• Creamy: The parmesan cheese and heavy cream added right at the end give the whole dish the most amazing creamy, cheesy quality.
• Kid Friendly: Carrots and peas are already fairly kid friendly when it comes to veggies. The way they’re nestled into the creamy rice and chicken make for the best bite that even the pickiest eaters will love!

One Pan Chicken and Rice Ingredients Needed:

• Chicken: Chicken breasts are my favorite to use here, but boneless, skinless chicken thighs also work well. Feel free to omit the meat entirely for a vegetarian dinner.
• Chicken Broth: Low sodium broth is always my go-to! That way, I can control the amount of salt in the recipe. Feel free to swap with vegetable broth or chicken bouillon mixed with water. Of course, chicken stock also works great.
• Frozen Vegetables: Peas and carrots are my favorite, but the options here are pretty limitless. Feel free to swap with your favorite veggies!
• Rice: Long grain white rice cooks quickly. You can use long grain brown rice if you’d like, but note that it will take longer to cook.
• Onion: A white or yellow onion is preferred.
• Garlic: You can always add more if you’d like! You can also double down on the garlicky flavor by sprinkling in some garlic powder if desired.
• Cream: Heavy cream will create the best thick and creamy consistency. You can use half and half instead, but the sauce won’t end up being quite as thick.
• Parmesan: If possible, use freshly grated parmesan for the best flavor and consistency.
• Seasonings: I use a simple blend of Italian seasoning, paprika, salt and pepper. Adjust as needed and feel free to garnish with fresh herbs like parsley!

How to make One Pan Chicken and Rice

Take a look at just how easy it is to make chicken and rice in one pan! For more info about the ingredients and process, scroll down to the recipe card below.

• Heat oil (canola oil is what I used) in a large skillet over medium-high heat. Season the chicken with salt and pepper and add to the skillet with onions. Cook until the chicken is slightly cooked on each side and onion is translucent. Note that at this step the chicken does not have to be fully cooked yet.
• Add garlic and seasonings. Cook for 1 more minute.

• Add chicken broth, peas and carrots and rinsed rice. Bring to a boil/simmer over high heat, then cover and lower the heat to medium-low. Check the rice at 10 minutes, then continue cooking as needed until the rice is tender.
• Stir in cream and parmesan.

Variations and Substitutions

• Cream and parmesan: You can omit these ingredients for a dairy-free version. Or, add a little extra of each for an even richer and creamier twist!
• Change the veggies: You can swap the peas and carrots with really any other veggies you prefer. Broccoli, chopped green beans, diced bell peppers, etc. You can really clean out your produce drawer with this recipe.
• Chicken thighs: Feel free to use chicken thighs instead of breasts! Just make sure they’re boneless and skinless.
• Bump up the spice: like your creamy Chicken and Rice with a bit of kick? Add some Cajun seasoning or a bit of cayenne to take it to the next level.

How to store leftover Chicken and Rice

Store leftover chicken and rice in an airtight container in the fridge for 2-3 days. When you’re ready to serve it, just reheat it in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.

Can I freeze this Chicken and Rice recipe?

Sure thing! First, let the chicken and rice with veggies fully cool to room temperature. Then, transfer it all to a freezer safe container and freeze for up to 3 months. Don’t forget to date and label! When you’re ready to enjoy it, let it defrost in the fridge prior to reheating.

If it seems dry, add a splash of broth or cream and reheat in a skillet on the stovetop.

Serving suggestions:

While this may be a whole meal in one pan, you can still plate it with a delicious side dish! This one pan chicken and rice would go well with something like Air Fryer Broccoli, easy Roasted Carrots or Cheesy Baked Asparagus.

We also love serving with these Homemade Dinner Rolls Recipe, a slice of this No Knead Artisan Bread or some of my Mom’s Homemade Buns recipe.

More One Pan Chicken Recipes You’ll Love!

• One Pan Chicken Meatballs with Orzo — for the meatball lovers!
• Chicken Broccoli Rice Casserole — a dump and bake meal.
• One Pan Teriyaki Chicken and Noodles — skip the takeout
• One Pan Tuscan Orzo with Chicken — a reader favorite!
• One Pan Tuscan Chicken and Potato Skillet — gluten-free and totally delicious.

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One Pan Chicken and Rice

One Pan Chicken and Rice is a quick, easy, and family friendly dinner recipe that needs to be part of your weeknight routine! Chicken, rice, and vegetables are held together by a creamy parmesan sauce. It's a well rounded meal all in one pan!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 521cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts (about 2) cut into ½" pieces
• salt & pepper
• ½ medium onion (diced)
• 2 cloves minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon paprika
• ⅛ teaspoon pepper
• 2 cups low sodium chicken broth
• 2 cups frozen peas and carrots
• 1 cup long grain white rice (rinsed)
• ½ cup heavy cream
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large skillet, heat oil over medium-high heat.
• Season chicken pieces with salt and pepper, and add to the skillet with the onion. Cook until chicken is slightly cooked on each side, and onion is translucent (the chicken does not have to be cooked through!).
• Add garlic, Italian seasoning, salt, paprika and pepper and cook for 1 minute.
• Add chicken broth, peas and carrots and rinsed rice. Bring to a simmer over high heat, cover and reduce heat to medium-low. Check the rice at 10 minutes, then continue cooking as needed until tender.
• Stir in cream and Parmesan. Taste and adjust seasonings as desired. Serve.

Video

Notes

Ingredients and Substitutions:

• Chicken: any kind of boneless, skinless chicken pieces work well here, or you can swap for another protein of your choice. You can also omit the chicken and add in extra vegetables for a meatless meal.
• Chicken broth: I always start with low sodium broth and adjust the salt on my own as needed. You can also use vegetable broth or water with chicken bouillon.
• Vegetables: This recipe is easily customizable, so you can swap the veggies for ones your family enjoys! 
• Rice: I usually use long grain white rice (any kind) as it cooks pretty quickly, but you can also use long grain brown rice. You won’t need to change any of the measurements, but it does take longer to cook.
• Cream and Parmesan: you can omit these for a dairy-free version, or add extra for a rich and creamy twist.

 

Nutrition

Serving: 382grams | Calories: 521cal | Carbohydrates: 50g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 634mg | Potassium: 782mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7244IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg

The post One Pan Chicken and Rice appeared first on The Recipe Rebel.

Like most Canadians, I grew up eating butter tarts at every major holiday. You really can’t grow up in Canada without them!

I’ve already shared my butter tart squares, so it was about time I shared my classic butter tarts too. They’re the perfect bite-sized treat for sharing!

Never had a butter tart? Prepare to be amazed. That rich, gooey filling and flaky pastry might just blow your mind

If you love Canadian treats as much as we do, check out these Nanaimo Bars and this No Bake Nanaimo Bar Cheesecake as well!

What are butter tarts?

Butter tarts are small dessert tarts made with buttery, flaky pastry shells and a rich, gooey, syrupy brown sugar filling. Depending on your tastes, you might add raisins too!

Are butter tarts Canadian?

Yes! Butter tarts are one of the few foods considered truly Canadian. The first written recipe is said to have been printed in 1900 in Barrie, Ontario.

They have similar ingredients to pecan pie filling, minus the pecans (though some people get crazy and, gasp, add nuts!). Butter tarts are also a little gooier than pecan pie.

You can’t live in Canada and not know (and love!) this iconic dessert.

Key Ingredients

This recipe has two very important parts: the crust and the filling!

Pastry Crust

• All-Purpose Flour: the base of the pastry (adapted from my favorite Pie Crust recipe). You can swap up to 50% with whole wheat flour for a nuttier flavor and more fiber.
• Salt: enhances flavor and helps the crust brown. It also makes the dough less sticky, so it’s easier to press into the pan.
• Unsalted Butter: make sure it’s cold! It steams as it bakes, creating little pockets of air for a lighter, flakier crust.
• Cold Water: brings the dough together and keeps the butter from getting too warm.

Butter Tart Filling

• Brown Sugar: melts into the butter for that gooey, caramel-like filling.
• Golden Corn Syrup and White Vinegar: keep the sugar from crystallizing. You can skip them, but your tarts will have a slightly crispy, crystallized top.
• Butter: I use salted butter in the filling so there’s no need to add salt. If you use unsalted, add a pinch of salt to balance the sweetness.
• Eggs: give the filling structure so it’s not too runny.
• Raisins or Pecans (optional): raisins are a matter of huge debate in Canada! Add them, leave them out, or try pecans for a delicious twist.

How to make butter tarts

This classic Canadian dessert comes together in about 45 minutes, plus chilling time for the dough. This is a quick overview of the process with some helpful photos — see the recipe card below for detailed instructions.

Pastry Tart Shells

1. Make and roll out the dough: Refrigerate for at least 1 hour (or up to 1 week) before rolling out for the best, flakiest pastry.
2. Shape the shells: Gently press the rounds into the bottom and all the way up the sides of a 12-cup muffin pan. Freeze for 10-15 minutes so they stay flaky.
3. Mix the filling: don’t stir too much and create air bubbles! Whisk just until combined.
4. Fill the shells and bake: Ladle the filling into the chilled, unbaked shells, dividing it evenly between all 12. Bake until golden and mostly set.

Do raisins belong in butter tarts?

The jury is still out! Raisins in butter tarts are a matter of passionate national debate. Some swear by them, while others think raisins are the best way to ruin a perfectly good tart.

My take? Do whatever works for you! Raisins or not, these butter tarts are delicious.

Why is my filling runny?

There are two likely culprits:

• The filling was over-mixed: Stirring too much whips air into the eggs. That air makes the filling puff up in the oven, then sink in the center as it cools. Whisk by hand only until just combined.
• They haven’t cooled long enough: The filling firms up as it cools. For a firmer filling, refrigerate the tarts until chilled before serving.

How to store butter tarts

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in an airtight container for up to 3 months. Thaw in the fridge before serving.
• To serve: Enjoy them cold, or let them come to room temperature on the counter. The colder the tarts, the firmer the filling!

More dessert recipes you’ll love

• Millionaire Shortbread — you can never go wrong with this one!
• Pecan Pie Bars — if you love butter tarts, you’ll love these too!
• Caramel Nut Bars — chewy, salty, and sweet.
• Cranberry Caramel Bars — a sweet and tart Christmas treat.
• Soft Sugar Cookie Bars — with sprinkles you can never go wrong!

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Butter Tarts

These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, caramel-y filling and pecans or raisins, then baked until buttery and flaky on the inside and gooey on the inside.

Course Dessert

Cuisine canadian

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 12 tarts

Calories 281cal

Author Ashley Fehr

Ingredients

Pastry Tart Shells

• 1 ¾ cup all-purpose flour (227 grams)** see note
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter cubed (112 grams)
• ⅓ cup cold water

Butter Tart filling

• 1 cups brown sugar, packed (190 grams)
• ½ cup golden corn syrup
• ¼ cup salted butter, melted
• 2 eggs
• 1 teaspoon white vinegar (optional: it helps to cut the sweetness)
• 1 teaspoon vanilla extract
• Optional: ½ cup raisins or pecans

US Customary – Metric

Instructions

Pastry Tart Shells

• In a large bowl, stir together the flour, sugar, and salt.
• Cut in the butter with a pastry cutter (or your hands!), until crumbly. (The butter should be in pea-sized chunks.)
• Stir in 2 to 3 tablespoons cold water and work the dough with your hands, until it comes together in a ball, adding in additional cold water if necessary.
• Shape the dough into a fat disc and wrap in plastic wrap. Refrigerate it for at least 1 hour or up to 1 week.
• On a large piece of parchment paper, roll out the pastry.
• Use a circular cookie cutter or large cup to cut the dough into 3½-4″ rounds.
• Place the rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and all the way up the sides. (I like a thin crust and lots of filling — if you like your pastry thicker, I recommend doubling the pastry recipe just to be safe). You will fill one 12-cup muffin pan.
• Place the muffin pan into the freezer for 10 to 15 minutes.

Butter Tart Filling

• Preheat the oven to 350°F.
• In a large bowl, whisk together the brown sugar, corn syrup, butter, eggs, vinegar, and vanilla
• Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12. Be sure to leave a bit of room at the top as they will rise as they bake.
• Bake for 20 to 25 minutes, until the pastry is golden brown and the filling has puffed slightly.
• Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
• Serve warm, room temperature, or chilled. (The colder the tarts, the firmer the filling.)

Video

Notes

Add ins:

• If you want to add raisins or nuts, sprinkle a few into each shell before adding the filling. If you add a lot, you may find you have extra filling and need additional pastry.

Make Pastry in a Food Processor:

• Combine the flour, salt, and sugar by pulsing a few times. Add the butter cubes and pulse, until crumbly. Add the water one tablespoon at a time and pulse, until dough starts to come together, then press the dough together into a ball.

Storage:

The butter tarts will last in an airtight container in the fridge for 5 days, or in the freezer for 3 months. To enjoy again, you can either serve them cold or let them come to room temperature on the counter.

If they’re frozen, be sure to thaw them in the fridge first.

 

Nutrition

Calories: 281cal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 157mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 394IU | Calcium: 27mg | Iron: 1mg

The post Butter Tarts appeared first on The Recipe Rebel.

This No Cream Slow Cooker Creamed Corn is one of my favorite side dishes for holidays and big family gatherings because it takes just 5 minutes to prep and makes life so much easier!

When the stove is full, the oven is packed, and I’ve already got too many things going at once, I’m always happy to hand one dish off to the slow cooker.

It’s a little lighter than traditional creamed corn since there’s no heavy cream, but it is still creamy and delicious.

You only need four simple ingredients, and you can use canned or frozen corn, depending on what’s in your kitchen. It’s a delicious side dish I can count on when I need something warm, crowd-friendly, and a little lighter!

No Cream Slow Cooker Creamed Corn ingredients:

• Butter: You can swap this with vegan margarine to make it dairy-free.
• Flour: If you need it gluten free, use 1 tablespoon of cornstarch instead.
• Corn kernels: Canned corn or frozen both work well here! You don’t need to thaw if using frozen corn. 

How to make No Cream Slow Cooker Creamed Corn:

This slow cooker side dish comes together with just a quick stir! Scroll down to the recipe card for full ingredient amounts and instructions.

• Whisk the water, butter, flour, sugar, salt, and pepper.
• Stir in the corn and cook on low until heated through and thickened.

How to store leftovers:

Store leftovers in an airtight container in the fridge for up to 4 days!

To reheat, warm it gently on the stove or in the microwave until heated through. If it thickens too much in the fridge, stir in a splash of water before reheating.

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No Cream Slow Cooker Creamed Corn

No Cream Slow Cooker Creamed Corn is an easy side dish made with corn, butter, and pantry staples, but no heavy cream. It takes just 5 minutes to prep and cooks up rich, creamy, and perfect for busy holiday meals!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 servings

Calories 134cal

Author Ashley Fehr

Ingredients

• 1¼ cups water
• 3 tablespoons melted butter (or sub vegan margarine)
• 2 tablespoons flour
• 2 teaspoons sugar
• 1½ teaspoons salt
• ¼ teaspoon pepper
• 6 cups corn kernels (canned or frozen)

US Customary – Metric

Instructions

• In a 3-4 quart slow cooker, combine water, melted butter, flour, sugar, salt, and pepper with a whisk. Stir in corn.
• Cook on high for 3-4 hours or low for 6-8 hours, until hot and the liquid has thickened and becomes creamy. Taste and adjust seasonings as desired.

Video

Notes

*If you’re gluten free, try swapping out the flour for 1 tablespoon of corn starch and whisking well.
*If you’re dairy free, try swapping out the butter for dairy free margarine.

Nutrition

Serving: 107grams | Calories: 134cal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 724mg | Potassium: 168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.5mg

Variations and Substitutions

• Make it a little sweeter: Add a bit more sugar if that’s how you like your creamed corn.
• Add fresh herbs: A little chopped parsley or thyme on top freshens it up nicely.

More cozy side dishes you’ll love:

• Perogies with Bacon and Onions
• Cheesy Scalloped Potatoes and Ham
• Easy Homemade Mac and Cheese
• Easy Creamed Peas

The post No Cream Slow Cooker Creamed Corn appeared first on The Recipe Rebel.

Making authentic German Spaetzle might sound super complicated, but it’s super easy to make at home with one bowl and a few simple ingredients!

This quick Homemade Spaetzle recipe makes soft, chewy little noodles that cook right in boiling water in just a couple of minutes. They feel like something extra special, but come together so quickly.

I often make this when I want something comforting but don’t want to peel potatoes or wait on rice. The whole family loves when these make an appearance!

And it’s ready in 15 minutes? I will take that on any weeknight.

Homemade Spaetzle ingredients:

• All-purpose flour: You can swap up to half with whole wheat flour if you want a heartier texture and a little extra fiber.
• Eggs: For a richer batter, swap one egg for ¼ cup sour cream.
• Milk: 2% or whole milk works well!
• Butter: Use salted or unsalted. If using salted butter, taste before adding any extra salt after cooking.

How to make Quick Homemade Spaetzle:

This Homemade Spaetzle is easier than it looks and comes out super soft and buttery! Scroll down to the recipe card for full ingredient amounts and instructions.

• Stir the flour and salt together in a large bowl.
• Add the eggs and milk.
• Press batter through a Spaetzle maker or cheese grater into a pot of boiling water.
• Cook until the little noodles float to the top.

How to store leftover Spaetzle:

Store leftover Spaetzle in an airtight container in the fridge for up to 4 days.

To reheat, warm it in a skillet with a little butter until hot. You can also microwave it in short bursts, stirring between each one, but the skillet gives the best texture!

Freeze cooked Spaetzle for up to 3 months! Thaw overnight in the fridge, or add it straight from frozen to simmering water for 1 to 2 minutes until heated through.

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Quick Homemade Spaetzle

Quick Homemade Spaetzle is a simple side dish made with flour, eggs, milk, salt, and butter in just 15 minutes. The noodles are boiled until tender, tossed with butter, and ready to serve with your favorite main dishes!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 328cal

Author Ashley Fehr

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 4 large eggs
• ⅓ cup milk
• 1 tablespoon butter

Instructions

• In a large bowl, stir together the flour and salt.
• Add the eggs and milk and stir to combine — it's a stiff batter, so you may want to use a metal spoon or hand mixer to help. It will be thick and sticky, in between a dough and a batter. Add additional milk if too thick and additional flour if too sticky.
• Bring a large pot of salted water to a boil.
• Press the spaetzle batter through a spaetzle maker or a large cheese grater set over top of the pot. Use a spatula to press the batter through the holes into the boiling liquid.
• They will cook in just a couple of minutes — when they float to the top, they're done! Just scoop them out with a sieve and do the next batch.
• Toss cooked spaetzle with butter to prevent sticking.

Video

Notes

Ingredients and Substitutions:

• Flour: you can swap up to half of the flour with whole wheat for added fiber. Unfortunately I have not tried with gluten free flour.
• Eggs: you can swap one of the eggs with ¼ cup sour cream for a richer flavor if desired.

Storage:

• You can refrigerate leftover spaetzle up to 4 days or freeze up to 3 months. To serve, thaw overnight in the refrigerator, or dump from frozen into a pot of simmering water for 1-2 minutes until heated through.

Make ahead:

You can make the batter ahead and store in the fridge up to 3 days before cooking.

Nutrition

Calories: 328cal | Carbohydrates: 50g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 679mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 383IU | Calcium: 72mg | Iron: 4mg

Variations and Substitutions

• Use brown butter: Melt the butter until golden and nutty before tossing it with the cooked Spaetzle.
• Add herbs: Stir chopped parsley, chives, or dill into the cooked noodles right before serving.
• Add cheese: Add a handful of shredded Swiss, Gruyere, or sharp cheddar while the Spaetzle is warm.
• Toss with garlic butter: Cook a little minced garlic in the butter before tossing everything together.
• Fry it in a skillet: After boiling, sauté the Spaetzle in butter until the edges get lightly golden.

More cozy side dishes you’ll love:

• Easy Homemade Mac and Cheese
• Garlic Parmesan Orzo recipe
• 3 Ingredient Boursin Pasta
• Ditalini Pasta with Bacon and Peas

The post Quick Homemade Spaetzle Recipe appeared first on The Recipe Rebel.

I’ll admit it…I’ll choose apple over pumpkin every time (gasp!). My husband, however, will happily take all the pumpkin desserts, especially this Lighter Pumpkin Roll recipe!

This recipe is just like a classic Pumpkin Roll, but you’re not making the cake from scratch. I took a shortcut and used boxed angel food cake mix because it’s just so much easier (and you can’t even tell the difference!)

And because the filling uses light cream cheese, you get a lighter version of your favorite fall dessert with less calories!

My family always flips out when I add this to our Thanksgiving dessert table!

Ingredients needed:

• Angel food cake mix: I use a boxed mix here because homemade angel food cake is quite a bit more work (and I like to keep things easy!)
• Pumpkin puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling. The cake mix is already sweet enough!
• Pumpkin pie spice: Use your favorite store-bought blend, or homemade works, too.
• Light cream cheese: This is what I use, but regular cream cheese works too if that’s what you have.

Variations and Substitutions

• Add nuts: Sprinkle a small amount of finely chopped toasted pecans over the filling before rolling.
• Use whipped topping: You can substitute the homemade filling for premade whipped topping, but I love me some cream cheese and real whipped cream, so I’m always going to stick with the original. Keep in mind that whipped topping alone is very light and may squish out more as you roll it up.

How to make this delicious Pumpkin Roll recipe:

Make the perfect Pumpkin Roll in just a few simple steps! Scroll down to the recipe card for full ingredient amounts and instructions.

• Whisk the first four ingredients until fluffy.
• Spread the batter onto a baking sheet and bake.
• Roll up the cake and let it cool completely.
• Beat the cream cheese filling until thick and fluffy.
• Unroll the cooled cake and spread with filling.
• Roll it back up and refrigerate before slicing.

What size pan is best for this Pumpkin Roll recipe?

I recommend a 10x15x1-inch rimmed baking sheet, aka, a jelly roll pan. That’s the size I use for my angel food cake rolls because it gives the batter enough room to rise without spilling over the sides.

Make sure your pan has a good rim, because angel food cake batter can puff up quite a bit while it bakes! 

Can I make this Lighter Pumpkin Roll ahead of time?

Yes, and this is one dessert I actually prefer making ahead!

You can bake and roll the unfilled cake, cover it well, and refrigerate it for up to 3 days. You can also freeze the rolled, unfilled cake for up to 3 months and thaw it completely before filling.

The fully assembled Pumpkin Roll can be covered and refrigerated for up to 24 hours before serving. You can also freeze the finished roll, then thaw it in the refrigerator for 6 to 8 hours before slicing.

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Lighter Pumpkin Roll

Lighter Pumpkin Roll is an easy twist on the classic, with soft pumpkin angel food cake and a fluffy cream cheese filling. It uses just 8 ingredients (including boxed cake mix!) and can be made ahead of time!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 293cal

Author Ashley Fehr

Ingredients

• 1 angel food cake mix dry
• 1 cup pure pumpkin puree
• 1 cup cold water
• 1 teaspoon pumpkin pie spice
• 8 oz light cream cheese (1 package)
• ¾ cup powdered icing sugar plus extra for dusting
• 1 cup heavy cream 35%
• 1 teaspoon vanilla

US Customary – Metric

Instructions

• Preheat oven to 350℉ and line a large rimmed baking sheet with parchment paper (cooking spray helps to keep the parchment down on the pan).
• In a large bowl, whisk together the angel food cake mix, pumpkin, water, and pumpkin pie spice vigorously, until fluffy.
• Spread batter onto the prepared baking sheet and bake for 20 minutes, or until dry in the middle. 
• Dust a clean, lint-free kitchen towel with powdered sugar and turn the hot cake out onto the towel. Remove the parchment from the back of the cake.
• Roll the cake up starting at the short end and let cool completely — a few hours in the refrigerator works great.
• Prepare the filling: with an electric mixer, beat cream cheese until smooth. Add sugar, cream and vanilla and beat on high until thickened and fluffy — it will hold stiff peaks when done. 
• Unroll the cooled cake and spread with cream cheese filling. Roll back up carefully (no towel this time!) and place on a serving plate. 
• Refrigerate for at least 4 hours until ready to slice and serve. 

Video

Notes

Storage tips:

Because the filling contains cream cheese and heavy cream, keep the finished Pumpkin Roll covered in the refrigerator until you’re ready to serve it. Plus, it slices better cold! 

If you’re dusting it with powdered sugar, I like to add a fresh sprinkle right before serving.

Nutrition

Calories: 293cal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 384mg | Potassium: 109mg | Sugar: 37g | Vitamin A: 4165IU | Vitamin C: 1.2mg | Calcium: 93mg | Iron: 0.5mg

More fall dessert recipes you’ll love:

• Apple Fritter Cake
• Pumpkin Chocolate Chip Bread
• Caramel Apple Cobbler
• Pumpkin Muffins

The post Lighter Pumpkin Roll Recipe appeared first on The Recipe Rebel.

We are big fans of brownies around here, but sometimes you’re just not in a chocolatey mood.

These fudgy Blondies have crisp edges, a chewy texture, and all of that warm, brown-sugar butterscotch flavor. They come out perfectly every single time without fail!

These Blonde Brownies are super easy to customize with your favorite add-ins, but honestly they’re unbelievable just as they are.

Ingredients for Blonde Brownies:

• Salted butter: Make sure it’s completely melted before starting this recipe. You can use unsalted butter, but make sure to add a pinch of salt!
• Brown sugar: Light or dark brown sugar both work.
• Vanilla extract: Pure vanilla extract is best.
• All purpose flour: You can also use whole wheat flour for more fibre!
• White chocolate chips: Optional and can be swapped with any add in.

How to make this easy Blondie recipe:

Making bakery-worthy Blondies at home is so easy! Make sure to scroll to the recipe card for all the details.

• Stir together the melted butter and brown sugar until smooth.
• Add the eggs and vanilla and whisk again.
• Mix in the dry ingredients.
• Line the baking pan with parchment paper.
• Stir in the white chocolate chips.
• Spread into the pan and bake until set.

How to store Blondies:

Store Blondies in an airtight container at room temperature for up to 1 week or freeze for up to 4 months.

Thaw at room temperature or warm gently to serve.

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Fudgy Blondies Recipe

These Fudgy Blondies are rich, chewy, and packed with brown sugar flavor. They mix up in one bowl with simple ingredients and bake into perfect golden bars every time!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24 servings

Calories 223cal

Author Ashley Fehr

Ingredients

• 1 cup salted butter (2 sticks) melted
• 2 cups brown sugar, packed
• 2 large eggs
• 3 teaspoons vanilla extract
• 2 cups all purpose flour (260 grams)
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 cup white chocolate chips (optional)

Instructions

• Preheat oven to 350℉. Line a 9×13" pan with parchment or foil (optional) and spray with non stick spray.
• In a large bowl, combine melted butter and brown sugar and whisk until smooth. Add eggs and vanilla and whisk until combined.
• Stir in flour, salt and baking powder until combined. Stir in white chocolate chips, if using.
• Spread into prepared pan and bake for 22-25 minutes, until a toothpick comes out clean in the center. Set aside to cool completely before removing from the pan.

Video

Notes

Ingredients and Substitutions:

• Whole wheat flour: I often make these with whole wheat flour and they taste just as delicious!
• Add ins: you can swap the white chocolate chips for regular chocolate chips, dried fruit, chopped nuts, sprinkles — you name it!

Storage:

This blondie recipe stores perfectly! They can be stored at room temperature for up to 1 week, or in the fridge for up to 4 months.

Nutrition

Calories: 223cal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 127mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 258IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 1mg

Variations and Substitutions

• Butterscotch Blondies: Mix in some butterscotch chips for a more toffee-like flavor. 
• Funfetti Blondies: Stir in colorful sprinkles.
• Chunky Blondies: Add chopped white chocolate bars instead of chips.
• Peanut butter twist: Swirl in a few spoonfuls of peanut butter or use peanut butter chips.
• Brown butter Blondies: Brown the butter first for a deeper, nutty caramel flavor. To brown butter, melt it in a light colored pan over medium heat, stirring until it foams, turns golden, and smells toasty, then let it cool slightly before mixing into the sugar.

More bar recipes you’ll love:

• Triple Chocolate Raspberry Brownies
• Strawberry Cheesecake Bars
• Soft Sugar Cookie Bars
• Mint Cream Cheese Brownies

The post Perfectly Fudgy Blondies Recipe appeared first on The Recipe Rebel.

Traditional Swedish meatballs can be a bit of work, so I wanted a version I could make when I only had 30 minutes to spare.

This Instant Pot Swedish Meatballs and Noodles recipe lets me start with my frozen Meatball recipe and still end up with that rich, creamy Swedish meatball dinner my family loves!

I also really like cooking the noodles right along with the meatballs, which means one less pot to wash and no searing!

Ingredients for Instant Pot Swedish Meatballs and Noodles:

• Meatballs: I usually use frozen beef meatballs because it’s the easiest! Grab a brand you actually like, or use cooked homemade meatballs if you’ve got some stashed in the freezer!
• Low-sodium beef broth: I definitely go with low sodium for this one. The meatballs and Worcestershire already bring plenty of salt, so regular broth can be a little too salty!
• Extra broad egg noodles: Stick with a dry egg noodle that’s pretty similar in size and shape. A much thicker pasta will need more time and can throw off the liquid ratio.
• Half-and-half or heavy cream: Either works! I usually grab heavy cream when I want the sauce a little richer, but half-and-half will still be creamy.

Variations and Substitutions

• Add spices: A pinch of nutmeg gives the sauce more of that classic Swedish meatball flavor. I’ve also had a reader mention she added paprika for a slight smoky flavor and her family loved it!

How to make Swedish Meatballs and Noodles in the Instant Pot:

This really is a dump-it-in-and-go dinner! Scroll down to the recipe card for full ingredient amounts and instructions.

• Add the meatballs, broth, Worcestershire sauce, garlic, and seasonings.
• Spread the egg noodles over the top and press them down gently.
• Pressure cook until the meatballs are hot and the noodles are tender.
• Release the pressure and stir everything together.
• Whisk the cream and cornstarch, then stir it into the pot.
• Use sauté just until the sauce thickens.

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Instant Pot Swedish Meatballs and Noodles

Instant Pot Swedish Meatballs and Noodles are an easy dinner with frozen meatballs, egg noodles, and a rich, creamy beef sauce. The noodles cook right in the Instant Pot with the meatballs, so there’s no browning or a separate pasta pot!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 lb beef meatballs frozen or thawed
• 2½ cups low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups extra broad egg noodles (140g)
• ½ cup half and half or heavy cream
• 1 tablespoon corn starch

US Customary – Metric

Instructions

• Place meatballs in the Instant Pot with beef broth, Worcestershire sauce, garlic, parsley, salt and pepper. Stir until spices are combined.
• Add noodles, spread into an even layer and press down gently but do not stir — they will not be completely submerged and that is fine.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
• When the cook time is over, do a quick release and open the valve to release the pressure (for noodles with a softer texture, you can allow the pressure to release naturally for 5 minutes before opening the valve). The noodles may appear dry on top — this is FINE. Stir them into the meatballs.
• Whisk together cream and corn starch and stir into meatballs. Turn the Instant Pot to saute and cook and stir just until sauce has thickened (and at this point, all noodles will be perfect )

Video

Notes

Storage: I usually keep leftovers in the fridge for up to 3 to 4 days. The egg noodles keep soaking up that creamy sauce as they sit, so everything will be a little thicker the next day (which is totally normal!).

When I reheat it, I’ll add a splash of beef broth or cream first, then warm it gently on the stove or in the microwave to loosen it up.

I don’t usually freeze this one because egg noodles can get pretty soft after thawing. If you know you’ll have leftovers, I’d much rather plan on eating them from the fridge over the next few days!

Nutrition

Calories: 470cal | Carbohydrates: 25g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 690mg | Potassium: 768mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1.8mg

More Instant Pot recipes you’ll love:

• Instant Pot Potato Corn Chowder
• Instant Pot Chicken Alfredo Pasta
• Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)
• Instant Pot Chicken and Noodles

The post Instant Pot Swedish Meatballs and Noodles appeared first on The Recipe Rebel.

My old cheesecake-eating partner from my University days happened to be visiting the first time I made these Cherry Cheesecake Brownies. She gave them her approval, so here we are!

These start with my fudgy Homemade Brownies as the base then there’s a creamy cheesecake layer and spoonfuls of cherry pie filling tucked right in the middle. 

While I kept the brownie base and cheesecake layers homemade, I opted for canned cherry pie filling for this recipe to save myself a step. You can totally make your own, but I wanted to keep things easy!

Ingredients for Cherry Cheesecake Brownies:

• Whole wheat flour: I use whole wheat flour because you really can’t tell the difference in these brownies and it adds a little extra fiber! You could swap this with all-purpose flour and you’ll still get the same delicious result.
• Cream cheese: I usually use light cream cheese for this recipe, but regular will also work.
• Cherry pie filling: Any brand will work. If you have the time and ingredients, you can absolutely make your own!
• Cocoa: Use unsweetened cocoa powder for that classic brownie flavor. You could use Dutch-process cocoa if you like a more mellow chocolate flavor!

Variations and Substitutions

• Make them mini: You can try layering these in a standard muffin pan for individual Cherry Cheesecake Brownies. I’d start checking them around 15-18 minutes since the smaller portions will bake much faster than a full pan. Look for set edges and a cheesecake center that still has a slight jiggle!
• Change the fruit: Strawberry, blueberry, or mixed berry pie filling would all be fun ways to change these up.
• Give them a holiday twist: Add a little green food coloring to the cheesecake layer for Christmas. I’d skip the mint extract, though. I’m not convinced mint and cherry are the best combo!

How to Make Cherry Cheesecake Brownies:

There are a few layers, but nothing about these is complicated! Scroll down to the recipe card for full ingredient amounts and instructions.

• Whisk together the melted butter and sugar, then add the vanilla and eggs.
• Stir in the flour, cocoa, and salt.
• Spread just over half of the brownie batter into the pan.
• Beat together the cheesecake filling until smooth.
• Spread the cheesecake over the brownies and spoon the cherry filling on top.
• Drop the remaining brownie batter over the cherries. Bake until the center looks set.

Make ahead option:

These Cherry Cheesecake Brownies are easy to make the day before you need them. Bake them, let them cool completely, then cover the pan and stick it in the fridge overnight!

I’d leave them whole until you’re ready to serve. Then you can slice them cold and get much neater layers!

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Cherry Cheesecake Brownies

Cherry Cheesecake Brownies have my fudgy homemade brownie base, creamy cheesecake, and sweet cherry pie filling layered into every square. The brownie and cheesecake are from scratch, but canned cherry filling keeps the prep nice and easy!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Calories 312cal

Author Ashley Fehr

Ingredients

Brownies:

• 1 cup butter melted, cooled slightly
• 2½ cups granulated sugar 500g
• 1 tablespoon vanilla
• 4 eggs
• 1½ cups whole wheat flour (or sub all-purpose) 190g
• 1 cup cocoa 95g
• ½ teaspoon salt

Cherry Cheesecake filling

• 1 8 oz package cream cheese
• 1 egg
• 1 tsp vanilla
• ⅓ cup granulated sugar
• ½ can cherry pie filling (about 1 cup total)

US Customary – Metric

Instructions

• Line a 9×13" pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350℉.
• BrowniesIn a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
• Add flour, cocoa and salt and stir until combined. Batter will be thick.
• Spread half (or just over half) of the batter into the bottom of the pan.
• Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
• Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
• Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
• Bake at 350℉ for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
• Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn’t wait, so I didn’t!

Video

Notes

Storage: I usually keep these brownies in the fridge because they stay pretty soft and they’re made with cream cheese. Cover them and refrigerate for 3 to 4 days!

Nutrition

Calories: 312cal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 195mg | Potassium: 145mg | Fiber: 2g | Sugar: 35g | Vitamin A: 430IU | Calcium: 22mg | Iron: 1.4mg

More brownie recipes you’ll love:

• Frosted Texas Brownies
• Almond Joy Brownies
• Lazy Daisy Brownies
• The Best Healthy Brownies

The post Cherry Cheesecake Brownies appeared first on The Recipe Rebel.

Easy crockpot meals the whole family will eat: chicken, beef, pork, soups and pasta, most with 15 minutes of prep. Set it in the morning and dinner’s done.

I love using my crockpot year round to whip up one of these easy Crockpot Meals — they make busy weekdays with three kids more manageable!

I know we all love these Dump and Go Slow Cooker Recipes because we can throw it all in and hit the road!

But I wanted to come back and show a few more of my favorite crockpot recipes, because even though some have a little prep required, it can usually be done the night before or even prepped and stashed in the freezer for easy mornings and more delicious, home cooked dinners.

Tips for Making these Easy Crockpot Meals:

• Prep what you can the day before. If there are a lot of vegetables to be shopped or meat to be cooked, this can often be done the day before. Sometimes, with many soups or stews, you can prep the entire meal in the slow cooker, then simply pop the insert in the fridge overnight. In the morning, all you have to do is pop it in and turn it on.
• Crockpot recipes sometimes need a little oomph at the end of that long cook time — try adding freshness with some finely chopped fresh herbs or green onions to bright up the flavors. You can also use a little splash of something acidic (depending on the recipe of course!), a squeeze of lemon juice, a spoonful of ketchup, or splash of balsamic vinegar often does the trick.
• Know your crockpot. All crockpots and slow cooker cook differently. I have had a few in my day (I have 3 that I use regularly!) and they all cook differently. Some are hotter, and some are cooler. The larger the slow cooker, the longer it will take to heat and cook, so that is also something to keep in mind.

The Best Easy Crockpot Meals:

Slow Cooker Soups

Nothing beats coming home to a pot of soup that’s been simmering all day! These cozy soups, stews and chili are hearty enough to be a full meal, and most need just 10 to 15 minutes of prep.

Slow Cooker Garlic Parmesan Chicken Stew

Just 15 minutes of prep and the crockpot does the rest! Tender chicken, potatoes and veggies simmer in a creamy garlic parmesan broth for the coziest bowl of comfort food.

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Crockpot Zuppa Toscana

Our copycat favorite made easy in the slow cooker with Italian sausage, potatoes and kale. It’s rich, creamy and hearty enough to be a full meal on a chilly night.

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Crockpot Lasagna Soup (quick & easy!)

All the flavor of lasagna with none of the layering! Italian sausage, tomatoes, noodles and plenty of herbs come together in one pot, then get topped with cheese for the ultimate comfort soup.

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Slow Cooker Beef Barley Soup Recipe

Toss in stew meat, carrots, celery and barley and let the slow cooker work its magic. The beef comes out fall-apart tender in a rich, hearty broth that’s perfect for cold weather.

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Crockpot Potato Soup

Thick, creamy and loaded with tender potatoes, crispy bacon, cheddar and green onions. Just 10 minutes of prep, and it tastes like you fussed over it all day.

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Honey Balsamic Slow Cooker Beef Stew Recipe

Hearty, stick-to-your-ribs comfort food with tender beef, baby potatoes and carrots. The honey balsamic broth adds a sweet, tangy twist that makes this stew stand out from the rest.

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Slow Cooker Taco Soup

Slow Cooker Taco Soup takes beef, beans, corn, and salsa and turns them into a cozy, simmering pot of soup. The slow cooker does all the heavy lifting, so you can just pile on the toppings and dig in!

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Slow Cooker French Onion Soup

This Slow Cooker French Onion Soup is made with sweet caramelized onions, savory broth, and melted cheese on top of crispy bread. It's so easy in the slow cooker and perfect for chilly nights!

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Slow Cooker Pork Recipes

Pork is made for the slow cooker, coming out fall-apart tender every time. From pulled pork and ribs to glazed chops and tenderloin, these are easy enough for a weeknight and tasty enough for company.

Easy Slow Cooker BBQ Ribs

These couldn’t be simpler: rub the ribs with a quick homemade spice blend and let the slow cooker do the work. They come out fall-off-the-bone tender, with no grill or oven required!

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Slow Cooker Smothered Pork Chops

Slow Cooker Smothered Pork Chops are a Southern-inspired meal made with juicy thick cut pork chops simmered in a rich, flavorful gravy in the crockpot. It's the perfect comfort food meal for busy days when you need a hands-off meal!

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The BEST Crock Pot Pulled Pork (with apple juice)

A simple garlic herb rub and a little apple juice are all it takes for the juiciest, most flavorful pulled pork. Pile it on buns, tacos or rice bowls and feed a crowd with almost no effort.

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Crockpot Lasagna Recipe

Everything you love about lasagna with no boiling noodles and no oven! Layers of Italian sausage, marinara, noodles and cheese cook right in the crockpot for an easy family dinner.

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Slow Cooker Honey Balsamic Pulled Pork

A fun sweet and sour twist on classic pulled pork, with a dark, sticky honey balsamic sauce. Only 10 minutes of prep, and the result is so tender and full of flavor.

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Glazed Slow Cooker Pork Tenderloin recipe

Ready in about 2 hours, so it’s a great option for weekends or afternoons at home! The tenderloin gets an easy garlic herb rub and a drizzle of honey balsamic glaze, and stays perfectly juicy.

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Glazed Crock Pot Pork Chops

Thick-cut pork chops slow cook in apple juice, broth and onions until they’re fork tender, then get finished with a sweet glaze. An easy weeknight dinner that never dries out.

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Slow Cooker Chicken Recipes

Chicken is one of my go-to proteins for the crockpot, and these recipes keep it juicy and full of flavor. You’ll find creamy sauces, saucy shredded chicken for sandwiches and bowls, and easy meal prep basics.

Slow Cooker Chicken Breast

Only 5 minutes of prep for perfectly seasoned, juicy chicken every time! It’s a great base for salads, wraps and bowls, or for serving alongside your favorite sides.

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Crockpot Tuscan Chicken recipe

Juicy chicken breasts cook in a rich, cheesy Tuscan cream sauce that tastes restaurant-worthy with very little effort. Serve it over pasta, rice or mashed potatoes so none of that sauce goes to waste!

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Juicy Crockpot Shredded Chicken

A meal prep must-have! Just 5 minutes of prep for tender, flavorful shredded chicken you can use all week in tacos, casseroles, soups and sandwiches.

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Slow Cooker Creamy Tomato Basil Chicken

So easy and full of flavor that you won’t believe how little goes into it! Chicken simmers in tomatoes, marinara and basil, then a touch of cream makes it rich and saucy for pasta night.

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Easy Slow Cooker White Chicken Chili

Easy Crockpot White Chicken Chili is the perfect dinner for a busy weeknight! Tender white beans, corn, green chiles and shredded chicken are all married up in a rich and creamy broth. Just toss everything together in the Crockpot and let it do all of the work for you!

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Perfectly Juicy Slow Cooker Chicken Thighs

Seasoned with garlic and herbs and cooked until they pull apart with a fork. Thighs stay juicy even with a longer cook time, so they’re perfect for busy days.

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Crockpot Creamy Garlic Chicken

A quick sear gives the chicken a golden crust before it slow cooks in a creamy garlic sauce. It tastes like a special-occasion dinner but is easy enough for any weeknight.

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Crockpot Chicken and Dumplings

A slow cooker version of the classic, with tender chicken, potatoes and veggies in a creamy broth, topped with soft, fluffy dumplings. It’s the ultimate cozy comfort food.

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Slow Cooker BBQ Chicken

Made with store-bought barbecue sauce and a couple of secret ingredients for big flavor with minimal work. Shred it for sandwiches, sliders, pizza or rice bowls, and the whole family will love it.

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Crockpot Chicken and Noodles

Tender chicken and egg noodles in a creamy, savory sauce, like a hug in a bowl! It’s a simple, kid-friendly dinner that’s ready when you are.

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Crockpot Whole Chicken

Just 5 minutes of prep for a juicy, garlic butter-rubbed whole chicken with no oven needed. Enjoy it for dinner, then use the leftovers (and the carcass for broth!) all week.

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Slow Cooker Honey Lemon Chicken Recipe + VIDEO

A little sweet, a little tangy and perfect over rice or noodles! This easy takeout-style dinner comes together with pantry staples and is always a family favorite.

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Slow Cooker Beef Recipes

The slow cooker turns beef into melt-in-your-mouth tender comfort food with hardly any work. Whether you’re craving a classic pot roast, a cheesy pasta or a takeout favorite, there’s something here for everyone.

Slow Cooker Baked Ziti

Made entirely in the crockpot, pasta and all, so there’s no boiling noodles! Ground beef, marinara and gooey mozzarella make this a cheesy, crowd-pleasing pasta dinner.

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Crock Pot Sloppy Joes

These Crock Pot Sloppy Joes simmer into a thick, saucy mix that tastes so fresh and flavorful you’ll never want the canned version again. The recipe turns basic pantry staples into a crowd-pleasing dinner and only takes 10 minutes to prep!

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Slow Cooker Three Bean Beef Chili

A healthy, easy chili that’s perfect for any night of the week, with a quick microwave shortcut to save you a pan. Loaded with lean ground beef and three kinds of beans, it’s filling and family friendly.

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Italian Beef recipe

Just six ingredients for tender, shredded Italian beef that’s packed with flavor. Pile it on toasted buns with peppers and cheese, and it’s perfect for game days or feeding a crowd.

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Crockpot Meatloaf recipe

A comfort food classic made easier in the slow cooker, so there’s no babysitting the oven. It comes out perfectly moist with a sweet, tangy glaze the whole family will love.

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Healthier Slow Cooker Hamburger Helper

Skip the box! This healthier homemade version is made entirely in the crockpot with lean ground beef, macaroni and a cheesy tomato sauce that kids and adults both love.

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{Slow Cooker} Mongolian Beef

Better than takeout and only 5 minutes of prep! Tender strips of beef simmer in a sweet and savory sauce. Serve it over rice for an easy weeknight dinner.

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Slow Cooker Shredded Beef Tacos

These Slow Cooker Shredded Beef Tacos deliver tender, juicy beef loaded with bold, smoky seasoning. The beef slow cooks all day for a knockout taco night with almost no effort!

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Slow Cooker Pot Roast (the BEST gravy!)

Melt-in-your-mouth tender beef with potatoes, carrots and the BEST homemade gravy. It’s the classic Sunday dinner, made easy enough for any day of the week.

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Easy Crockpot Chili Recipe

This Crockpot Chili Recipe has ground beef, vegetables and beans in a flavorful sauce — the low and slow process makes it incredibly delicious! Perfect for busy weeknights — just load it with your favorite toppings!

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Other Crockpot Meals

Not every great crockpot meal needs meat! This creamy, cheesy favorite is perfect as a side dish or an easy dinner on its own.

Crock Pot Mac and Cheese

No boiling required: the uncooked macaroni goes right into the crockpot! It’s ultra creamy and cheesy, and works as a side dish or an easy dinner on its own.

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And a few easy Crockpot Desserts to round out your meal!

Your slow cooker isn’t just for dinner! These warm, fruity desserts free up your oven and are perfect with a scoop of vanilla ice cream.

Crockpot Blackberry Cobbler

Just 10 minutes of prep, and it cooks in the slow cooker, so your oven stays free and your kitchen stays cool. Juicy blackberries under a golden topping are perfect with a scoop of ice cream.

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Slow Cooker Berry Cobbler

A soft, cinnamon-spiced cake layer over thick, juicy berries, made with a simple homemade batter. It’s an easy, cozy crockpot dessert that’s perfect for sharing.

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Slow Cooker Caramel Apple Pudding Cake

So simple, and it makes its own hot caramel sauce as it cooks! It’s loaded with tender apples and tastes amazing warm with a scoop of vanilla ice cream.

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My favorite crockpots and slow cookers!

• Most often, I’m using a 2.5 quart casserole style crockpot that I love. It is wider and shallow, so you don’t have to stack everything up and it cooks more quickly. It is the perfect crockpot for someone cooking for 1-4 people and not doing large meals.
• I also have a 4 quart crockpot that I use when I want to do a larger cut of meat, like a pot roast, or a big batch of soup. It’s everything I love about my 2.5 quart in a slightly bigger size.
• I do have a 6 quart Hamilton Beach slow cooker that is great for cooking for a large group of people, but I do find it’s a little cooler and sometimes large chunks of meat have to be cut down into smaller pieces for it to cook by dinnertime.

Can I let my crockpot cook longer than the recipe says?

This is a tough one, and it really depends on the recipe and type of meal you’re making.

Some recipes can be left a little longer (we all know how valuable those long workday cook times can be!), but others are best if you stick to the recipe.

Things like chicken breasts and lean meats I prefer to cook for a short period of time (sometimes only 1.5-3 hours), so they stay juicy and are never overcooked.

Other recipes, like a larger piece of meat, a soup that does not have pasta added at the beginning (pasta cooks relatively quickly in the slow cooker), sauces and chilis can often be left longer and will be just as good.

If you have a crockpot that will automatically switch to keep warm when the cook time is up, and you can set the exact cook time (rather than select simply 8 or 10 hours), these are the best ones for making crockpot meals while you are out of the house.

These are the ones we come back to again and again!

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30+ Easy Crockpot Meals

These EASY Crockpot Meals are perfect for those busy weekdays — with simple prep and delicious results, the family will love these slow cooker dinners.

Course Main Course

Cuisine American

Author Ashley Fehr

The post 35+ Easy Crockpot Meals for busy weeknights appeared first on The Recipe Rebel.

I’ll admit, I don’t always get too wild with vegetable sides. I’m usually pretty happy with simple cooked carrots, peas, or corn, but the honey and citrus combo gives regular carrots a sweet, zesty upgrade!

You’ll add the baby carrots, honey, orange juice, butter, and salt to the slow cooker, then let it do its thing. The carrots get tender as they cook, and the honey orange glaze turns sweet, buttery, and a little citrusy!

I like Slow Cooker Honey Orange Glazed Carrots on days when the oven is already full or I don’t want one more pan on the stove.

They’re easy to bring along too. Cook them right in the crockpot, take the whole thing with you, and stir in the orange zest before serving so the flavor tastes fresh!

Slow Cooker Glazed Carrots ingredients:

• Baby carrots: Regular carrots work too, but slice them into similar-sized pieces so they cook evenly!
• Honey: Maple syrup can work in a pinch, but it will change the flavor somewhat.
• Fresh orange juice: Fresh is best here since you need the zest, too!
• Salted butter: Unsalted butter works if that’s what you have. Add an extra pinch of salt if needed.

How to make Slow Cooker Honey Orange Glazed Carrots:

These Slow Cooker Honey Orange Glazed Carrots are sweet, buttery, and made right in the crockpot! Scroll down to the recipe card for full ingredient amounts and instructions.

• Add all ingredients to the slow cooker.
• Cook until the carrots are tender.

How to store leftover carrots:

Store leftover Slow Cooker Honey Orange Glazed Carrots in an airtight container in the fridge for up to 4 days. Keep any extra glaze with the carrots so they stay moist!

Reheat them in the microwave in short intervals, stirring gently between each one. You can also warm them in a covered skillet over low heat with a splash of water or orange juice if the glaze has thickened!

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Slow Cooker Honey Orange Glazed Carrots

Slow Cooker Honey Orange Glazed Carrots are tender baby carrots cooked in a buttery honey orange glaze with just a few simple ingredients. They are an easy slow cooker side for holidays, potlucks, and family dinners when you want the oven free!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 10 servings

Calories 105cal

Author Ashley Fehr

Ingredients

• 2 pounds baby carrots
• ½ cup honey
• 2 tablespoons freshly squeezed orange juice (from 1 orange)
• 2 tablespoons salted butter cut into pieces
• ½ teaspoon salt
• 1 teaspoon grated orange zest (from 1 orange)

US Customary – Metric

Instructions

• *Zest 1 orange and juice before beginning.
• Place carrots, honey, orange juice, butter and salt in a 2.5-4 quart slow cooker and stir gently. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
• Stir in orange zest. Taste and adjust seasonings as desired before serving.

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Nutrition

Serving: 105grams | Calories: 105cal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 206mg | Potassium: 231mg | Fiber: 3g | Sugar: 19g | Vitamin A: 12587IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg

Variations and Substitutions

• Add warm spice: A pinch of cinnamon or ginger works well if you want a more holiday-style flavor.
• Make them less sweet: Reduce the honey slightly and add a little extra butter for a more savory finish.
• Add fresh herbs: Sprinkle with parsley or thyme before serving for color and a fresh note.
• Add a little heat: A tiny pinch of cayenne balances the sweetness without making the carrots spicy.

More veggie sides you’ll love:

• Air Fryer Green Beans
• Roasted Carrots
• Cheesy Baked Asparagus
• Green Beans with Bacon

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