It’s officially the coldest time of the year so it’s time to grab your Crockpot to prep some delicious, warm meals. These types of dinners are perfect for busy schedules because you can throw in some ingredients in your Crockpot before work, school, or errands and come home to a delicious, ready-to-eat meal. For some yummy recipes, keep reading.
Crockpot Mexican Chili Lime Chicken
Ingredients:
2 pounds boneless skinless chicken breasts or thighs
1/2 of a small sweet onion diced
2 cloves garlic minced or grated
1 tablespoon brown sugar or honey
2 canned chipotle chiles in adobo, chopped (not the whole can, only 2 chiles)
2 teaspoons smoked paprika
1 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon salt + more to taste
1/3 cup salsa + more for serving
1 (4 ounce) can diced green chiles
juice of 1-2 limes
1/2 cup fresh cilantro chopped
8 Old El Paso Soft Tortilla Taco Boats warmed
shredded cheese + guacamole + salsa for serving
Directions:
In the bowl of your crockpot, combine the chicken, onion, garlic, brown sugar (or honey), chipotle chile peppers, paprika, oregano, cumin, cinnamon, salt, salsa and diced green chiles. Add 1/2 cup water, cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. Once the chicken is done cooking, shred with two forks and then stir in the lime juice and cilantro. Serve the chicken in warmed taco boats, tortillas or use in wraps. Top as desired.
For the full recipe, click here
Crockpot Sun-Dried Tomato Penne Alla Vodka
Ingredients:
1/4 cup olive oil
1 sweet onion diced
4 cloves garlic minced or grated
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28 ounce) cans whole tomatoes I like San Marzano
1/2 cup oil packed sun-dried tomatoes drained (see note)
kosher salt and pepper
1 cup heavy cream
1 cup grated parmesan cheese
1 pound penne pasta
4 tablespoons chopped fresh oregano
Directions:
Heat the olive oil, onion, garlic, crushed red pepper, and dried oregano in a large skillet over medium low heat. Cook, stirring often until the onion is soft and the garlic fragrant, about 10 minutes. Add the vodka, raise the heat, and bring the mixture to a boil, boil 5 minutes. Remove from the heat and add to the bowl of your crockpot along with the tomatoes, sun-dried tomatoes and large pinch of salt + pepper. Cover and cook on low for 6-8 hours or on high for 4-5 hours. Transfer the sauce to a blender and puree until smooth. Return to the Crockpot and stir in the cream and the parmesan. Cook uncovered on high for 10 minutes. Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente according to package directions. Drain. Divide the pasta among plates and top with the sauce, fresh oregano and grated parmesan. Eat!
For the full recipe, click here
Crockpot Three Cheese Mashed Potatoes
Ingredients:
5 pounds russets or yukon gold potatoes. Peel (if you like) and cube
4 cloves garlic peeled and smashed
1 cup low sodium chicken broth or water
2 cups whole milk
1 teaspoon salt and pepper plus more to taste
1 cup shredded sharp cheddar cheese
1 cup shredded gruyere cheese
1/2 cup grated parmesan
6 tablespoons butter
1 tablespoon sage
Directions:
Add the potatoes, garlic, chicken broth, salt and pepper to the crockpot. Cover and cook on high for 4-5 hours or on low for 6-8 hours. When the potatoes are fork tender, add 1 1/2 cups milks and mash them using a potato masher or a hand held mixer until completely creamy, adding the remaining 1/2 cup milk to thin if needed. Stir in the cheese, cover and cook another 15 minutes or until melted and creamy. Meanwhile, in a skillet, melt the butter over medium heat until just browned, whisking the browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired. Serve as desired.
For the full recipe, click here
Crockpot Spicy Chicken Tortilla Soup
Ingredients:
1 sweet onion, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced or grated
1 pound boneless, skinless chicken breast
2 teaspoons cumin
1 teaspoon kosher salt and pepper
3 cups homemade or store-bought red enchilada sauce
3-4 cups low-sodium chicken broth
1-2 cup cooked white or brown rice
juice of 1 lime
1/2 cup fresh cilantro, chopped, plus more for serving
tortilla chips, diced mango, sliced avocado, limes, shredded cheddar, and yogurt, for serving
Directions:
In the bottom your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, salt, and pepper. Pour the enchilada sauce and 3 cups broth over the chicken.
Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, lime juice, and cilantro. Taste and add salt if needed.
Ladle the soup into bowls and top with tortilla chips, mango, avocado, cheese, and yogurt. Garnish with cilantro and limes. Enjoy!
For the full recipe, click here
Addicting 5 Ingredient Crockpot Chocolate Bars
Ingredients:
2 cups raw pumpkin seeds or roasted pumpkin seeds
2 cups lightly crushed pretzels
5 cups semi-sweet chocolate chips
1 1/2 cups butterscotch chips
3/4 cup creamy peanut butter
Directions:
Sprinkle the pumpkin seeds in the bottom of your crockpot. Add the pretzels, chocolate chips, and butterscotch chips. Dollop the peanut butter over top. Cover and cook on low for 3 hours. Do not stir during cooking. Line a jelly roll pan or 9x13 inch baking dish with parchment paper. After 2 1/2-3 hours, stir everything together until there are no streaks. Don't worry if some of the butterscotch chips are not melting into the chocolate. Spoon the candy out into the prepared pan and spread in an even layer. Tap the pan against the counter a few time to release any air pockets. Chill in the fridge until firm, about 30 minutes. Cut into bars and keep stored in a cool place or in the fridge.
For the full recipe, click here
All recipes are collected from Half-Baked Harvest blog. For more crockpot recipes, check out this blog.
