Tag Archives: Crockpot Dinners

Five Ingredient Taco Pot Roast

With just five ingredients that you have in your pantry and refrigerator – pot roast, au jus mix, taco seasoning, tomato juice and diced tomatoes and green chiles. You can serve shredded pot roast over rice with beans for a burrito bowl or in a tortilla for shredded beef tacos. This is insanely good!!! It also makes an excellent freezer meal too!

Slow Cooker Taco Pot Roast


1 (3 to 4-lb) pot roast

1 (1-1/4 oz) package Au Jus Mix

1 (1-oz) package Taco Seasoning

1 (10-oz) can Rotel diced tomatoes & green chiles

1-1/2 C. tomato juice


Placepot roast into your crockpot. Stir together the remaining ingredients and pour over the pot roast. Cover and cook on LOW for eight-twelve hours or on HIGH for about four and half hours.

Source Plain Chicken


Three ingredients. Toss. Cook. Eat.

My apologies for my lack of blogging last week. My family and I had a birthday celebration for my grandfather last weekend. At the party we ate barbecue, fried chicken, potato salad, macaroni and cheese. The food was delicious! There was plenty of leftovers, we took some of that food back home with us. It was really nice to not have to cook for a few days.

I am back once again to what I love and do best. To start things off I want to share with you an incredibly easy recipe called Crockpot Ranch Pork chops. It only calls for three ingredients. Yes! You read that right! Just three ingredients.

These ranch flavored pork chops are practically like heaven! The recipe is so delicious and easy to make that it will become one of your favorites!

Crockpot Ranch Pork Chops


4-6 boneless pork chops

1 can cream of chicken soup

1 packet dry ranch dressing mix


In a crockpot layer pork chops, pour the cream of chicken soup, then pour dry Ranch dressing all over.

Cover and cook on high for four hours or low for six hours.

Source Key Ingredient

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken


1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional


1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili


2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream


1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

Wintery days Texas Style

If this seems short, it’s cause the cold weather in Texas makes me think more of eating than writing.

For us, in Houston, Texas it rarely ever freezes. But yesterday was a completely different story as a huge winter storm came thru. We had ice, sleet, and some snow. I’m certain most of you have had a lot more experiences during the wintertime and typically have to bunker down for a few days. Well, that’s what my family did all day on Tuesday. We didn’t do much except for watch movies and were lazy for most of the day. We ended the day with some delicious chili.

Anyway, I just wanted to share with you a wintery day Texas style. Let’s get back to the recipe.

I understand that this soup is not the healthiest recipe in the world but it’s delicious. I want to share it with you today. It’s called slow cooker beefy nacho cheese soup recipe. It not only has all of the yummy goodness of cheesy nachos packed right into this soup! It too will warm you up on a cold winter night.

Slow cooked to perfection and topped with tortilla chips, this soup will quickly become favorite in your family.

Slow Cooker Beefy Nacho Soup


1 lb lean ground beef

1 package taco seasoning

1 small onion, chopped

1 clove garlic, minced

1 can cheddar cheese condensed soup

1 can Rotel diced tomatoes and green chilis

1½ cups milk

1 C sharp cheddar cheese

Optional toppings:

Crushed tortilla chips

Additional cheese


1. In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker.

2. Combine the soup, taco seasoning, diced tomatoes and green chilis, and milk. Stir.

4. Cook on LOW three-four hours. Stir in ½ cup cheddar cheese and allow to melt. Can be kept on warm for an additional 4 hours. Top with crushed tortilla chips and additional cheese if desired.

Source The Recipe Critic

Court’s Cooking Notes: If you are on a gluten-free diet, you can use either gluten-free flour or I have on a separate article a homemade Cheddar Cheese Soup recipe, that you can also use as a substitute.

Creamy and Savory Ranch Pork Chops

Sorry I haven’t been posting anything in a few weeks. I got sidetracked, but I am finally back to what I love best. I hope everyone had a great Christmas and have a prosperous new year. What are some goals for the new year? Two of my goals are to eat healthier and become a better blogger. Thank you so much for your support and patience!

To kick things off on my blog in 2018 I chose to cook this Slow Cooker Creamy Ranch Pork Chops. My grandparents and Aunt came over so they got the first taste and smell of my yummy pork chops. My grandfather (He’s also known as Big Daddy) has had some health issues so I’m hoping just the smell of my chops strengthened him and brightened his spirits. I wish they could’ve stayed a little longer.

My family enjoyed these Creamy Ranch Pork Chops. Oh and get this there’s no packet seasoning. You get to make your own. It’s the easiest slow cooker pork recipe, made from scratch! A family favorite!

Slow Cooker Creamy Ranch Pork Chops


4-6 Pork Chops bone in or boneless will work

1 10.5 oz can cream of mushroom soup

1 10.5 oz can cream of chicken soup

1 cup milk

2 chicken bullion cubes crushed (or 2 tsp bullion paste)

2 Tbsp dried parsley

1/2  tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/2 tsp pepper


1. Lightly grease your slow cooker with non-stick cooking spray. Place pork your chops on the bottom. Combine together the remaining ingredients and pour over the pork chops. Cook on LOW for six-seven hours or on HIGH for three-four hours. Serve over mashed potatoes or rice.

Source Tastes better from Scratch

A photo is coming soon

Releasing Your Inner Cowboy

This crockpot cowboy casserole will undoubtedly assist you in releasing the inner Cowboy in you. As it has potatoes, beans, pork, and Rotel tomatoes with green chilis. Not to mention it’s an incredibly tasty and family-friendly meal that everyone will love! No, you don’t have to a cowboy to eat this dish.

Crockpot Cowboy Casserole


1 white onion, chopped

1 clove garlic, minced

2 lbs ground pork

6 medium Red potatoes, cut into small cubes

1 can Goya red kidney beans

1 can Rotel diced tomatoes w. Green chilis

¼ C water

1/2 tsp Salt

1/2 tsp pepper

4 oz shredded cheddar cheese


1. Preheat a large deep skillet over medium high heat and pour two tablespoons of olive oil into the skillet. Add the ground pork, onion and garlic. Season with salt and pepper. Drain the fat.

2. Layer potatoes on the bottom of 6-quart crockpot. Add the cooked sausage mixture, beans, and tomatoes. Pour water into the crockpot. Cover and Cook on low for seven-eight hours

3. Sprinkle shredded cheese in the last fifteen minutes, cover crock, and serve after cheese melted.

Source Chasing Saturdays

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