35+ Dump and Go Crockpot Recipes for Busy Weeknights

Let me tell you a secret: my slow cooker is definitely my favourite kitchen appliance. On those busy days when I’m tired, there’s nothing better than coming home to the smell of a home-cooked meal that’s been cooking all day. The best part? I hardly had to do anything! These easy Crockpot Recipes have saved my sanity on countless occasions.

What I love most about cooking in a slow cooker is that you can’t really go wrong. You can put your ingredients in the morning, turn it on, and then not worry about it. You don’t need to stir it or keep an eye on it, so it’s easy and stress-free. Whatever you fancy cooking, your slow cooker can do it. I’ve collected over 35 of my favourite easy recipes that taste amazing and don’t need much effort. These are the recipes I turn to when life gets busy, and I know they’ll help you too!

Paula Deen’s Crockpot Mac and Cheese

This Paula Deen’s Crock Pot Mac and Cheese is the ultimate comfort food! Slow cooked until perfectly creamy and cheesy, it’s an easy family dinner everyone will love. Simple ingredients, rich flavor, and a classic Southern twist make this mac and cheese a timeless favorite.

Ingredients:

• 2 cups uncooked elbow pasta
• 4 tablespoons of butter
• 2 ½ cups freshly shredded cheddar cheese
• 1 ½ cups milk
• 1 10.5 oz can cheddar cheese soup
• ½ cup sour cream
• 3 eggs, beaten (optional- I don’t use them)
• Salt and freshly ground pepper to taste
• ½ teaspoon dry mustard
• ½ teaspoon paprika

Instruction:

1. Cook the elbow pasta according to package instructions and drain. 
2. Shred the cheddar cheese
3. Place drained, cooked pasta into the crock pot and add the cheddar cheese, milk, sour cream, cheddar cheese soup, eggs, dry mustard, paprika, salt and pepper to taste. Cook on low for 1 to 2 hours or until everything is well combined and heated through.

Crock Pot Cube Steak

This Crock Pot Cube Steak Recipe makes tender, juicy steak smothered in rich gravy. Slow cooked to perfection, it’s an easy comfort food dinner perfect for busy weeknights. Serve with mashed potatoes, rice, or veggies for a hearty family meal everyone will love.

Ingredients

• 1 ½ lbs cubed steak (about 6 steaks)
• 2- 10.5 oz cans cream of mushroom soup
• 1 packet Lipton onion soup mix (you can also use a packet of brown gravy mix)
• 1 cup of water
• 1 cup sliced yellow onion
• 8 oz sliced mushrooms
• 1 tablespoon dried parsley
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Pour the cream of mushroom soup, french onion soup mix and water inside the crock pot. Add a layer of sliced onion. Mix to combine.
2. Keep on layering the meat and sliced onions on top of the gravy.
3. Add the sliced mushrooms on top of the meat, place the lid on and cook on low for 4 to 6 hours, stirring mid cooking. Check the meat at the 4 hour mark for tenderness.

Crock Pot Creamy Ranch Chicken

This Crock Pot Creamy Crack Chicken is creamy, cheesy, and full of flavor! Made with ranch, bacon, and cheddar for the ultimate comfort food

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup diced Yukon gold potatoes
• 1 cup diced red potatoes
• 2 cups baby carrots
• ½ cup onion, sliced
• 1- 10.5 oz can condensed cream of chicken soup
• 1- 1 oz packet ranch dressing mix
• 1 tablespoon dried parsley (optional)
• 1 teaspoon dried oregano (optional)
• ½ teaspoon paprika (optional)
• ½ cup milk
• Salt and pepper to taste
• Fresh chopped parsley for serving

Instructions

1. Place the diced potatoes, baby carrots and sliced onion into the crockpot.
2. Add the chicken breasts on top of the veggies.
3. In a small bowl, combine the cream of chicken soup, milk, ranch dressing mix, parsley, oregano and paprika.
4. Pour this mixture on top of the chicken and cook on high for 4 hours, or on low for 6. Adjust the seasoning with salt and pepper as needed. Serve with freshly chopped parsley on top.

Mississippi Pot Roast

This Mississippi Pot Roast is tender, flavorful, and made in the slow cooker! A simple recipe with juicy beef, rich gravy, and perfect comfort food taste.

Ingredients

• 3 lb boneless chuck roast
• 1 packet au jus gravy mix
• 1 packet ranch dressing mix
• ⅓ cup sliced pepperoncini
• 4 oz butter, sliced
• 2 tablespoons pepperoncini juice

Instructions

1. Put the chuck roast inside the crockpot and sprinkle with the au jus gravy mix and ranch dressing seasoning mix. Add the sliced pepperoncini.
2. Top with sliced butter and add 2 tablespoons of the pepperoncini juice to the pot.

Slow Cooker Chicken Noodle Soup

This Slow Cooker Chicken Noodle Soup is warm, hearty, and full of classic comfort flavor. Perfect for chilly days!

Ingredients

• 1 and ½ pound of chicken breasts (skinless and boneless)
• 1 minced onion
• 3 carrots (peeled and cut into rounds)
• 2 sliced celery stalks
• 4 sprigs of thyme
• 4 sprigs of rosemary
• 3 chopped garlic cloves
• 1 bay leaf
• Kosher salt
• Ground black pepper
• 10 cups of chicken broth (low sodium)
• 8 ounces of egg noodles

Instructions

1. In your crockpot, place the sliced carrots, chicken breasts, celery, chopped garlic, and minced onion.
2. Throw in the rosemary, bay leaf, and thyme. Add ground pepper and salt to your liking.
3. Top with the chicken broth and simmer for 6 hours on low.
4. Once done, take the chicken and herbs out. Pull the chicken apart and put it back into the pot, then finish off with the egg noodles. Cook for another 30 minutes on low, until the noodles are cooked to perfection.

Slow Cooker Chicken and Gravy

This Slow Cooker Chicken and Gravy is tender, creamy, and full of flavor. The easiest comfort food you’ll ever make!

Ingredients

• 1 and 1/2 cups of water
• 3 chicken breasts
• 1 and 1/4 cups of condensed chicken soup
• 2 packets of chicken gravy granules
• 1 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of paprika
• 1/4 teaspoon of ground black pepper
• 1/2 cup of sour cream

Instructions

1. Set up your clow cooker on the low setting.
2. To the slow cooker add water, condensed chicken soup, the gravy packets, and combine well.
3. Sprinkle in your salt, black pepper, garlic powder, and paprika. Transfer in you chicken breasts after seasoning them with salt, pepper, and garlic powder as well.
4. Cover and simmer for about 4 to 5 hours. When the time is up, shred your chicken to your taste.
5. Finish off with a bit of sour cream on top, and enjoy!

Slow Cooker Poor Man’s Stew

This Slow Cooker Poor Man’s Stew is hearty, budget-friendly, and full of flavor! Ground beef, potatoes, and carrots simmer together for the perfect comfort meal.

Ingredients

• 1 pound of ground beef
• 1.5 pound of cubed potatoes
• 3 sliced carrots
• 1 cubed onion
• 1-2 chopped garlic cloves
• 6-ounce can of tomato paste
• 2 cups of water
• 1 teaspoon of salt
• ¼ teaspoon of pepper
• 1 teaspoon of onion powder
• 1 teaspoon of dried oregano

Instructions

1. Cook your ground beef and strain it. Put to the side.
2. Dice your onion, carrots, and potatoes.
3. Mix your oregano, tomato paste, garlic, pepper, onion powder, and salt with a whisk in a bowl.
4. Transfer your components to the crockpot and top them with broth or water. Stir and simmer for 7 hours on low. Make sure not to uncover it to avoid it taking longer to cook.
5. Plate and serve.

Slow Cooker Peanut Clusters

These Slow Cooker Peanut Clusters are sweet, crunchy, and melt-in-your-mouth delicious! Made with just 3 ingredients in your crockpot

Ingredients

• 12-ounce bag of dark chocolate chips (or milk chocolate)
• 12-ounce bag of semi-sweet chocolate chips
• 1 cup of creamy peanut butter
• 16-ounce container of dry roasted peanuts

Instructions

1. In the slow cooker, throw in all your components, put in on low heat and simmer for an hour. Then with a spatula, mix until everything is blended. Put the lid on and let cook until fully melted, making sure to mix every 15 minutes.
2. Separate into clumps the size of a tablespoon and place on a baking sheet covered in parchment paper.
3. Allow to harden before enjoying.
4. Refrigerate in a sealed container to preserve.

Paula Deen’s Crockpot Potato Soup

Paula Deen’s Crockpot Potato Soup is rich, creamy, and full of flavor. The ultimate Southern comfort food made easy!

Ingredients

• 30-ounce bag of frozen hash brown potatoes
• 3 cups of chicken broth
• 10.75-ounce can of condensed cream of chicken soup
• 2 bay leaves
• ¼ cup of chopped green bell pepper
• 4 ounces of softened cream cheese
• ½ cup of minced onion
• ¼ cup of sliced red bell pepper
• Ground pepper and salt
• Cooked bacon crumbles, grated cheddar, and green onions to decorate

Instructions

1. In the slow cooker pot, throw your minced onion, hash brown potatoes, and sliced red and green bell peppers.
2. Add in the chicken broth.
3. Stir in the bay leaves, pepper, salt, and condensed cream of chicken soup. Simmer for 6 hours on low.
4. 30 minutes ahead of time, add in your softened cream cheese and cook until the time is up.

Crockpot Chicken Parmesan Soup

This Crockpot Chicken Parmesan Soup is creamy, hearty, and full of cheesy Italian flavor. Comfort food made easy!

Ingredients

• 3 chicken breasts without bone
• 1 tablespoon of chopped garlic
• 28 ounce can of pressed tomatoes
• 15 ounce can tomato sauce
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 2 teaspoon of Italian seasoning
• 4 cups of chicken broth
• 1 cup of freshly grated parmesan
• 1 cup of heavy whipping cream
• 8 ounce of raw rotini pasta

For the Topping:

• 1/2 cup of bread crumbs
• 1 tablespoon of butter
• 1 and 1/2 cups of grated mozzarella

Instructions

1. In your crockpot, place your chicken broth, chicken breast, pressed tomatoes, chopped garlic, Italian seasoning, tomato sauce, pepper, and salt.
2. Put the cover on your crockpot, and let it cook for 3 to 4 hours on high, or 6 to 8 hours on low.
3. Take your chicken out and shred it. Pour in your whipping cream, rotini pasta, and grated parmesan. Put the lid on and cook for 15 minutes on high, or 30 minutes on low.
4. For extra crunch to your meal, sear your breadcrumbs a little bit on a pan with a bit of butter.
5. For each of your servings, top with breadcrumbs and mozzarella cheese and dig in!

Slow Cooker Crack Chicken

This Slow Cooker Crack Chicken is creamy, cheesy, and full of flavor! Made with ranch, bacon, and cheddar for the ultimate comfort food.

Ingredients

• 1 tbsp ranch seasoning mix
• ½ cup chicken broth
• 1 lb skinless, boneless chicken breasts
• 1 tbsp hot sauce (your favorite)
• 8 oz cream cheese, room temperature and cubed
• 2 cups cheddar cheese, shredded and divided
• ⅓ cup Bacon Bits
• 2 tbsp parsley, chopped (for garnish)

Instructions

1. Mix the chicken broth with the ranch seasoning mix in the pot of the slow cooker.
2. Place the chicken breasts and hot sauce in the pot with the chicken broth mixture. Cook the chicken on low for 5 hours, or on high for 2 to 3.
3. 30 minutes before the cooking time is over, shred the cooked chicken using two forks and add the cream cheese and half the shredded cheddar. Mix everything and cook until the sauce is creamy and smooth.
4. Unplug the slow cooker and top with the remaining cup of shredded cheddar. Place the lid on and let the cheese melt for 5-10 minutes.
5. Serve with the bacon bits and chopped fresh parsley on top. Serve as a dip or over cooked pasta or rice.

Mississippi Chicken

This Mississippi Chicken is tender, juicy, and full of flavor! Made in the slow cooker with ranch, butter, and pepperoncini.

Ingredients

• 1 ½ lb boneless, skinless chicken breasts
• 1 cup onion, diced
• 1 garlic clove, minced
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• ⅓ cup sliced pepperoncini peppers
• ¾ cup pepperoncini juice
• ⅓ cup butter (sliced)

Instructions

1. Place the chicken breasts in the bottom of the crock pot. Add all other ingredients on top and cook on low for 6 hours, or on high for 4.
2. You can serve the chicken breasts whole or shred them to make zesty pulled chicken Mississippi style.

Slow Cooker Creamy Tortellini Sausage Soup

This Slow Cooker Sausage & Tortellini Soup is creamy, hearty, and full of flavor! Made with Italian sausage, cheese tortellini, and a rich broth, it’s the ultimate comfort food dinner.

Ingredients

• 16 oz Italian sausage (bulk)
• 4 cups chicken broth
• 2 15 oz cans diced tomatoes (with juice)
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes
• 8 oz cream cheese, room temperature and diced
• 20 oz frozen or refrigerated cheese tortellini
• 4 cups baby spinach

Instructions

1. Cook the sausage for 4-5 minutes in a skillet over medium-high heat until fully cooked. Drain the fat and add it to the slow cooker.
2. Pour in the chicken broth, diced tomatoes, Italian seasoning, crushed red pepper flakes, and cream cheese. Cook on low for 4 hours or on high for 2 until the cheese is melted and dissolved.
3. Add the tortellini and baby spinach, stir, and cook for 30 minutes more until the tortellini are done and the spinach is wilted.

Crock Pot Country Style Pork Ribs

These Crock Pot Country Style Pork Ribs are tender, juicy, and full of flavor! Cooked low and slow in a savory sauce, they’re the ultimate comfort food dinner. Perfect for busy weeknights or Sunday suppers, this crockpot recipe is hearty, simple, and always a hit.

Ingredients

• 3 lb boneless country-style pork ribs
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp pepper
• 1 cup onion, thinly sliced
• 12 oz regular coca cola
• 1 ½ cups barbecue sauce

Instructions

1. Season the ribs with salt, pepper, garlic powder, and paprika. Place them in the pot of your slow cooker.
2. Pour the coke and barbecue sauce over the ribs.
3. Place the sliced onions over the ribs, and cook on low for 8 hours, or on high for 4.

The Best 3 Ingredient Crockpot Ribs

These 3 Ingredient Crockpot Ribs are fall-off-the-bone tender, juicy, and full of BBQ flavor. So easy and delicious!

Ingredients

• 1 rack baby back pork ribs
• ½ tsp garlic salt
• Black pepper to taste
• 1 cup barbecue sauce
• 12 oz Dr Pepper soda

Instructions

1. Using a knife, pull up the edge of the sinew from the back of the ribs (the white translucent “skin” on the back side) and remove it. Season the ribs with garlic salt and pepper. Place them in the pot of your slow cooker.
2. Pour in the barbecue sauce and soda, and cook on low for 6-8 hours, or on high for 3-4.
3. Slather them with additional barbecue sauce before serving if desired.

Crockpot Bourbon Chicken

This Slow Cooker Bourbon Chicken is tender, juicy, and coated in a sweet and savory glaze. A flavorful dinner that’s super easy to make!

Ingredients

• 2 lb boneless, skinless chicken thighs
• ½ tsp salt
• Black pepper to taste
• ⅓ cup bourbon or whiskey (apple juice or chicken broth if you don’t want to use alcohol)
• ½ cup brown sugar
• ¾ cup low-sodium soy sauce
• 3 garlic cloves, minced
• ½ tsp red pepper flakes (optional)
• 2 tbsp cornstarch
• 3 tbsp water

Instructions

1. Place the chicken, bourbon (or whiskey), brown sugar, soy sauce, red pepper flakes, and garlic in the slow cooker. Stir to combine.
2. Cook on high for 3 hours, or on low for 4.
3. 30 minutes before the cooking time is over, remove the chicken thighs and shred them using two forks. Return them to the slow cooker and pour in the cornstarch slurry (2 tbsp cornstarch dissolved in 3 tbsp water). Stir and finish cooking for the last 30 minutes.

Slow Cooker Beef Bourguignon

This Slow Cooker Beef Bourguignon is a rich French classic made easy! Tender beef, carrots, and potatoes simmer in a savory red wine sauce until melt-in-your-mouth delicious. Perfect for family dinners or special occasions.

Ingredients

• 1 tbsp light olive oil
• 3 lb boneless beef chuck, cut into 1-inch cubes
• ½ tsp salt
• Freshly ground black pepper to taste
• 3 garlic cloves, minced
• ½ cup red cooking wine
• 2 cups beef broth
• 1 cup tomato sauce
• ¼ cup soy sauce
• 1 tbsp tomato paste
• ¼ cup flour
• 1 tsp dried thyme
• 2 bay leaves
• 5 medium carrots, sliced into 1-inch slices
• 1 lb potatoes, diced
• 8 oz white mushrooms, sliced
• Fresh parsley for garnish

Instructions

1. Season the beef cubes with salt and pepper.
2. Heat a large skillet over medium-high heat and add the olive oil. Place the meat cubes in the skillet and don’t touch them for one minute until they develop a niche brown color. Turn them over and brown them on all sides. You may have to do this in batches to not overcrowd the skillet. Transfer the beef cubes to the slow cooker.
3. Add the minced garlic to the same skillet and cook for 30 seconds. Pour in the red wine and deglaze the skillet. Let it simmer until reduced by half.
4. Pour in the beef broth, soy sauce, tomato sauce, and tomato paste. Slowly whisk in the flour and simmer for a couple of minutes until thick. Pour the sauce over the beef cubes in the slow cooker.
5. Throw in the carrots, potatoes, mushrooms, thyme, and bay leaves. Give everything a stir and cook on low for 8-10 hours, or on high for 4-6. Check the seasoning and add more salt if needed. Serve with freshly chopped parsley on top.

Slow Cooker Beef Tips

These Slow Cooker Beef Tips are tender, juicy, and simmered in a rich gravy for the ultimate comfort food dinner. Easy to prepare and perfect for serving over mashed potatoes, rice, or noodles. A family favorite recipe!

Ingredients

• 1 tbsp olive oil
• 3 lb stew meat
• ½ tsp salt
• ¼ tsp black pepper
• 3 cups low-sodium beef broth
• 1 package dry onion soup mix
• ½ cup onion, chopped
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tbsp parsley flakes
• ¼ cup water
• 3 tbsp cornstarch

Instructions

1. Heat the olive oil in a large skillet over high heat. Once the oil is hot, place the beef in the skillet and don’t move it for 2 minutes. Flip and cook for 1 minute on each side until all sides are brown. Don’t overcrowd the skillet or the meat won’t brown. You might need to brown it in batches. Season with salt and pepper.
2. Place the browned beef in the pot of the slow cooker and add the mushrooms, onion, dry onion soup mix, garlic, bay leaf, parsley, and beef broth. Cook on low for 5-6 hours, or on high for 3-4 hours.
3. 30 minutes before the cooking time is over, dissolve the cornstarch in the water and stir into the slow cooker. Cook for 30 minutes until thickened.

Creamy Crock Pot Chicken Marsala

This Creamy Crock Pot Chicken Marsala is tender, rich, and full of Italian flavor. An easy slow cooker dinner everyone will love!

Ingredients

• 4 (4 oz) boneless, skinless chicken breasts
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp parsley flakes
• 1 tbsp olive oil
• 8 oz white mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup marsala wine
• ½ cup water
• 3 tbsp cornstarch
• ¼ cup heavy cream
• Freshly chopped parsley for garnish

Instructions

1. Season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, parsley flakes, thyme, basil, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat and brown the chicken breasts for 3 minutes on each side.
3. Transfer the chicken breasts to the pot of the slow cooker.
4. Place the sliced mushrooms and minced garlic on top of the chicken breasts.
5. Heat the skillet where you browned the chicken over medium-high heat and deglaze it with marsala wine, scraping the bottom to remove all the brown bits and pieces stuck to it. Let the wine boil, remove from heat, and pour over the chicken and mushrooms.
6. Cook the chicken for 4 hours on low, or for 2 hours on high, or until fully cooked.
7. 20 minutes before the cooking time is over, transfer the chicken to a plate, and make a slurry by mixing the water and cornstarch. Pour into the crockpot and mix in the heavy cream.
8. Return the chicken to the crockpot and continue cooking on high for 20 minutes more until the sauce is thick.

Crockpot Green Bean Casserole

This Sausage, Potatoes, and Green Bean Casserole is the perfect easy dinner! Juicy sausage, tender potatoes, and crisp green beans are oven-baked in one pan for a hearty family meal. Simple, flavorful, and comforting — ideal for busy weeknights.

Ingredients

• 3 lb fresh green beans, washed, trimmed, and cut into 1-inch pieces
• 3 (10 oz) cans cream of mushroom soup
• 3 cups French fried onions, divided
• 1 cup milk
• 1 cup onion, minced
• 2 garlic cloves, minced
• ½ tsp salt
• 1 tsp dried oregano
• Black pepper to taste

Instructions

1. Wash and trim the green beans and cut them into 1 or 1 ½ -inch pieces.
2. Place the green beans, 1 ½ cups French fried onions, cream of mushroom soup, milk, onion, garlic, oregano, salt, and pepper in the pot of your slow cooker. Mix to combine.
3. Cook on high for 4 hours or until the green beans reach your desired level of tenderness.
4. Sprinkle the remaining 1 ½ cups of French fried onions on top and serve.

Slow Cooker Beef and Broccoli

This Slow Cooker Beef and Broccoli is tender, flavorful, and better than takeout! Made in the crockpot with simple ingredients, it’s an easy Asian-inspired dinner.

Ingredients

• 1 ½ lb boneless beef chuck roast, or flank steak, sliced thinly
• 1 cup low-sodium beef broth
• ½ cup low-sodium soy sauce
• 1 tbsp toasted sesame seed oil
• 3 garlic cloves, minced
• ¼ cup packed brown sugar
• 2 tbsp cornstarch dissolved in 2 tbsp water
• 3 cups fresh broccoli florets
• Toasted sesame seeds for garnish
• Sliced green onions for garnish

Instructions

1. Place the beef stips into the pot of the slow cooker.
2. Make the sauce: in a large measuring cup or mixing bowl, combine the beef broth, soy sauce, sesame seed oil, minced garlic, and brown sugar until the sugar dissolves.
3. Pour the sauce over the meat, and cook on low for 5-6 hours, or on high for 2-3 until the beef stips are tender.
4. 30 minutes before the cooking time is over, add the broccoli florets and cornstarch slurry and continue cooking.
5. Serve over freshly cooked white rice and garnish with toasted sesame seeds and sliced green onions.

The Best Detox Crockpot Lentil Soup

This Detox Crockpot Lentil Soup is healthy, hearty, and full of veggies. A nourishing, clean-eating recipe perfect for any day!

Ingredients

• 2 cups carrots, peeled and sliced
• 2 cups celery, chopped
• 1 cup onion, chopped
• 2 cups butternut squash, peeled and cubed
• 2 cups potatoes, peeled and cubed
• 1 cup green split peas
• 1 cup red lentils
• 4 garlic cloves, minced
• 8 cups vegetable broth
• 1 sprig fresh rosemary (or ½ tsp dried)
• 2 sprigs fresh thyme (or ½ tsp dried)
• 2 sprigs fresh sage (or ½ tsp dried)
• 1 tsp salt, or to taste
• Freshly ground black pepper to taste
• 2 cups kale, chopped
• ½ cup parsley, chopped
• 4 tbsp olive oil, divided
• Juice of one lemon

Instructions

1. Place the diced butternut squash, potatoes, carrots, celery, onion, split peas, lentils, garlic, vegetable broth, salt, and fresh herbs in the pot of your crockpot. Cook on high for 5 hours, or on low for 8.
2. Place 3-4 cups of cooked soup in the blender, add half the olive oil, and blend until smooth and creamy. Stir the smooth soup into the crockpot.
3. Unplug the crockpot and stir the chopped kale, parsley, remaining 2 tbsp of olive oil, and lemon juice into the soup. Let it sit until the kale softens and serve hot with a slice of bread.

Zesty Slow Cooker BBQ Chicken Sandwiches

These Zesty Slow Cooker BBQ Chicken Sandwiches are juicy, tangy, and packed with flavor. The perfect easy dinner!

Ingredients

• 4-6 chicken breasts (2-3 pounds)
• 1 (12oz) bottle BBQ sauce
• 3/4 cup Italian dressing
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• Sandwich buns
• Coleslaw (I use prepackaged coleslaw)

Instructions

1. Place everything (except the sandwich buns and coleslaw) into your slow cooker and cook on LOW for 6-8 hours or until the chicken shreds easily.
2. Shred the chicken and mix it with the sauce. Let it absorb the sauce for an additional 15+ minutes.
3. Serve on toasted buns with coleslaw.

Copycat Cracker Barrel Chicken and Dumplings

This Copycat Cracker Barrel Chicken and Dumplings is creamy, rich, and full of Southern comfort flavor. The perfect homemade classic!

Ingredients

For the broth:

• 6 cups chicken broth
• ⅓ cup celery, chopped
• ¼ cup onion, finely chopped
• 2 cups frozen mixed veggies
• 2 cups shredded rotisserie chicken
• 2 bay leaves
• 2 thyme sprigs
• 2 tsp parsley flakes
• Salt and pepper to taste

For the dumplings:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup + 2 tbsp milk

Instructions

1. Place the broth, celery, onion, frozen veggie mix, bay leaves, thyme, parsley flakes, and chicken. Bring to a boil, reduce the heat, and simmer until the veggies are cooked through, about 8 mins. Season with salt and pepper to taste.
2. While the veggies are cooking, make the dumplings.
3. Whisk together the flour, baking powder, and salt in a medium-sized bowl. Add the milk and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for a couple of minutes until no longer sticky.
4. Using a rolling pin, roll the dough to ¼-inch thickness. Using a pizza cutter, cut 1-2 inch squares.
5. Add the dough squares to the simmering broth with veggies and cook for about 20-30 minutes, stirring gently occasionally, until the dough squares are fully cooked and the broth has thickened a little.

Instant Pot Chicken and Noodles

This Instant Pot Chicken and Noodles is creamy, cozy, and ready in minutes! The ultimate comfort food made easy.

Ingredients

• 2 cans of chicken broth
• 2 cans of cream of chicken soup
• 1 stick of butter
• 1 pound of chicken breasts
• 24-ounce package of frozen egg noodles

Instructions

1. This is made in layers as such:
2. – First: Place the chicken in the bottom of your instant pot.
3. – Second: Pour the chicken broth on top.
4. Add in the cream of chicken soup and the butter without mixing.
5. Cover and turn on the poultry setting for 15 minutes.
6. Allow the pressure to release and remove the chicken to pull it apart.
7. Once the chicken is shredded, return it to the pot and top with the frozen noodles. Give it a mix and put the cover on, then turn on the soup setting for 5 minutes.
8. Do a quick-release for the pressure to keep from spraying.

Notes

1. Enjoy this dish while it is still warm. Once cooled down, the sauce will get thicker.
2. Top with cracked pepper and minced parsley when plating for extra taste. It also gives it a good garnish and a pop of color.
3. The making of this recipe only takes a few minutes, so lay everything out on the table before starting the process of cooking.
4. You are free to incorporate any sliced vegetables you like such as cubed onion and red bell pepper. Another good addition is bacon crumbs. Get as creative as you’d like!

Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are creamy, buttery, and ready in minutes. The perfect side dish for any meal!

Ingredients

• 3 pounds of peeled russet potatoes, sliced into 1 inch cubes.
• 3 cups of water
• 2 tablespoons of butter
• ⅓ cup of milk or half and half
• ¼ cup of sour cream
• Pepper and salt
• Minced chives
• Minced dill

Instructions

1. Put your potatoes in the Instant Pot. Cover with water, adding on an extra inch.
2. Put the cover on. Adjust to the “sealing” setting.
3. Select the MANUAL option. Use the +/- control keys to set the timer to 7 minutes and
4. let the Instant Pot do its thing.
5. Once your IP starts beeping, allow the pressure to release by gently rotating the lid
6. to let air out.
7. Strain your potatoes, and transfer to a bowl or back into your Instant Pot insert.
8. Spoon in your sour cream, pepper, salt, dill or chives, and half and half. Use a potato
9. masher and puree until you reach the consistency you want.

Notes

• Your potatoes will cook depending on the size of the cubes. If your potatoes are sliced into quarters, set your timer to 10 minutes, to 7 minutes in case your slices are an inch big, and 4 minutes for half and inch pieces.
• Substitute the butter and half-and-half with olive oil and almond milk for a vegan/dairy-free mashed potato dish that is just as soft and flavorful.
• Take your mashed potatoes to a new level by garnishing your dish with roasted garlic or caramelized onions.

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