Today I am sharing with you my favorite Crock-Pot recipes. I love that I can throw it together in the morning and while I am slaving away at work, I feel better knowing that dinner will be done when I get home. I have to admit I think the Crock-Pot is one of the best appliances ever invented. So let’s get going
I had a post for today, but I am going to hold off until Friday to post it. Anyway, I couldn’t leave empty handed for a Monday, so today I am doing a flashback to one of my favorite Crockpot recipes; Southwestern Chicken Chili! It’s thick, hearty, super easy to make and it’s one of my favorites. This was the first time I ever had chicken chili and now I am in love.
Note: You can prepare this the night before in the Crockpot. Place all ingredients in the Crockpot, place in the refrigerator over night. In the morning let it sit on the counter to come to room temperature, then cook it in the Crockpot.
If you’re a Crockpot fan you will love today’s #SundaySupper, it’s all Crockpot / slow cooked recipes. I am always looking for new recipes to make in my Crockpot. Nothing beats coming home from a long day of work and having dinner or in my case a side dish waiting for you. For my recipe I have made one of my Husbands favorite side dishes which is Scalloped Potatoes.
I have to admit I am not a scalloped potatoes person, but after today’s recipe I changed my mind. These potatoes are cheesy melt in your mouth good. I never realized that scalloped potatoes can be mighty delish. This recipe is well worth the time to make.
To make the recipe I used 4lbs of potatoes, which is about 6 large potatoes. I made enough to feed an army, ok, well enough to feed my Husband and to have leftovers for lunch. I carefully sliced them very thin, but you could totally use a mandolin if you have one. I was too lazy to find mine so I just sliced them myself. In between each layer of potatoes I cut thin slices of onion to give some extra flavor. For the sauce I made a simple cheese sauce which is made with butter, flour, non-fat milk and just a small amount of cream. My mission was to make the creamiest potatoes ever. Mission accomplished! Just layer the potatoes and onions in the Crcokpot, pour over the cheese sauce and let it bake for about 4 hours on high and about 6 hours on low.
Thinly sliced potatoes layered with onions and covered in a creamy, cheddar cheese sauce that has been slow cooked in the Crockpot.
6 (4 lbs.)large potatoes, peeled, thinly sliced
1 medium onion, peeled,thinly sliced
4 tbsp. butter
¼ cup + 1 tbsp. all-purpose flour
1 tsp. salt
⅛ tsp. pepper
2 cups milk
2 tbsp. heavy whipping cream (optional)
1⅓ cups cheddar cheese, shredded
Spray Crockpot with cooking spray;
Layer crockpot with potatoes than onions. Keep doing this until you no more remain.
In a large pot; add butter, flour, salt and pepper. Over medium, low heat, stir until butter is melted. Gradually whisk in milk and cream until no lumps remain. While stirring, cook until bubbly and thickened. Stir in cheese to melt. About 10 minutes.
Pour cheese sauce over. Cover and cook on high for 4 hours or on low for 5 to 7 hours.
I served up my Scalloped Potatoes with smoked ham. This is one of those meals my Husband craves periodically and I never make it for him. Well maybe that will change? I do love these potatoes and the ham wasn’t to bad either.
Make sure you check out the #SundaySupper Crockpot recipes. I can’t wait to see what I can make next.
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I just found out that this week is National Chili week and by surprise I actually made a big batch of chili. I love when these kind of coincidences happen. This chili is the kind fo chili that will warm you heart and soul.
My chili is thick, hearty and has a great smoky flavor. I made it on Saturday night in my new Crock-Pot and when I woke up my chili was ready for me. Now I didn’t eat my chili for breakfast, but I did make it for my Monday night dinner. Chili is amazing when it sits for a day because the flavors really come together.
The Tex Mex Chili is made with ground beef, black beans, corn onion, green chili’s, Anaheim peppers, jalapeno and chipolte in Adobo Sauce. I thought it would be really spicy but it’s not, it’s simply perfect for the chili lover in your life. The chili has the kind of constancy of the chili you would top on hot dogs.
To make my chili I used my brand new Crock-Pot® Smart Slow Cooker is WeMo® enabled. This Crock-Pot is amazing! It has its own app on it so I can control my Crock-Pot from my phone. If I am running late, I can just set my Crock-Pot to warm. Plus I can also use the timer button on my app to start my Crock-Pot when I needed to or set the timer for when I wanted it to finish. I thought that was the coolest thing. What will technology come up with next? If you don’t happen to have a smart phone you can also manually control the buttons by a simple touch of a button You have 4 settings, off, high, low and warm. I highly recommend the Crock-Pot® Smart Slow Cooker is WeMo® enabled.
It’s that time of year, when school is back in session, kids soccer games, busy at work and well let’s face it no matter how much time you think you have, it’s never enough. One thing that tends to get neglected is dinner. Your hungry so you run out and get fast food or you come home from work and binge eat because you are starving. Well, we need to put an end to that, so today I thought I would give you a round-up of my favorite Crockpot recipes. I love the Crockpot because when you come home from work dinner is ready. You may have to do a few small things, but the brunt of the work is done. So I am sharing with you my personal favorite Crockpot recipes to help you with your dinner time.