Slow Cooker Archives - The Slow Roasted Italian

Mexican Crack Chicken (Creamy Crockpot Mexican Chicken)

Donna Elick — Mon, 07 Sep 2026 10:00:00 +0000

Crockpot Mexican Chicken is rich, creamy, and just spicy enough to make you close your eyes. Velvety cheese sauce, chicken so tender it gives way under your fork, and a slow warmth that sneaks up right at the end.

We call it Mexican Crack Chicken around here, and it’s so easy it almost cooks itself.

I’ve made this at least 30 times, and my family is still begging for it. My people are picky, too. There is always a container of this in our fridge, and it’s on my list to make again this week.

The sauce comes out thick and velvety because of one measurement, and it’s a lot smaller than you would think.

Why You’ll Love This One

Ten minutes of prep, then the crock does every bit of the rest.
Seven ingredients, and you probably have five of them in the house right now.
Make it once and eat it all week without repeating yourself.

Okay, can we talk about Sassy and this seasoning blend for a second?

That girl loves my Mexican seasoning blend. Absolutely adores it. I could put it on a shoe and she would tell you it was her favorite thing I make.

I keep a quart-sized milk bottle filled with Mexican seasoning blend because we use it so often.

So turning the original crack chicken into a Mexican one was never really a question around here, and we have eaten this every way you can imagine.

This recipe travels really well in the crock, too, and it vanishes off that table before anything else does. Every single time.

Donna’s Pro Tips for Crockpot Mexican Chicken

Shred your own cheese. Bagged shredded cheese is coated in potato starch or cellulose so it won’t clump in the bag, and that coating doesn’t melt, it just thickens, which is what turns a sauce pasty instead of silky. Grate your own instead. I use Monterey Jack because it melts smooth, plus a little Oaxaca or asadero for that stretch and some sharp cheddar for color. Freeze the block for ten minutes first and it’ll grate clean.
Keep it on Low once the dairy goes in. Cream cheese sauces break when they get too hot, and the fat separates out and pools on top. Low holds it together.
Sauce looser than you want it? Take the lid off and run it on High for fifteen minutes. It tightens right up.

I’ve made enough slow cooker chicken over the years to know that more liquid doesn’t mean more tender, and that’s the one that gets people.

Chicken breasts are roughly seventy percent water, and a good bit of that ends up in the crock by hour four. So if you start them swimming in broth, you’re fighting a watery sauce at the end.

Four ounces of stock is all this needs, and I know a half cup looks like nowhere near enough when you pour it. The tops of the chicken will even stay dry to the touch. Leave it alone anyway.

The chicken releases the rest on its own, and because there’s less water in there to begin with, the cream cheese actually has something to grab onto.

It emulsifies, which is just a fancy way of saying the fat and the liquid bind into one smooth sauce instead of splitting into greasy and watery.

Less stock in, thicker sauce out. And don’t lift that lid, I know you want to look.

Mexican Crockpot Chicken Ingredient Notes

Chicken stock: Only 4 ounces. Trust me.
Mexican seasoning blend: Our Homemade Mexican Seasoning Blend is worth the five minutes, and it’s honestly the whole personality of this dish.
Cream cheese: One 8-ounce brick, full fat. This is your sauce, so it earns the real stuff.
Red pepper flakes: One teaspoon lands as warm, not hot. Move it wherever your people like it.

How to Serve Crockpot Mexican Chicken

One batch of Mexican crockpot chicken is the recipe I lean on when I want dinner handled five nights running.

In a bowl with chips. No plate, no assembly, just scoop and go. This is how it disappears at our house.
Over rice. White rice or our Restaurant Style Mexican Red Rice, then avocado, pico, red onion, and a hard squeeze of lime.
Tacos. Warm tortillas and a little cilantro, four minutes start to finish. Crockpot Mexican chicken for tacos might be the best thing this recipe does.
Nachos. Chips on a sheet pan, spoon crockpot Mexican shredded chicken over the top, extra cheese, under the broiler until it bubbles.
Lettuce cups. Butter lettuce, sour cream, guacamole, a slice of jalapeño. Low carb and it still eats like a treat.
Enchiladas. Roll it into corn tortillas, line them up, cover with red sauce and cheese, and bake until the edges catch.
Sliders. Hawaiian rolls, a layer of chicken, a layer of cheese, jalapeño on top. Bake covered, then uncovered to crisp the tops. These vanish at a party.
Casserole. Layer it with tortillas and sauce the way we do in our Slow Cooker Chicken Enchilada Casserole.
Tossed with pasta. Penne or rotini and a splash of stock to loosen the sauce.
On a baked potato. Split it open, load it up, and finish it with sour cream.
Quesadillas and burritos. All you need is cheese, a tortilla, and a hot pan.

Serve our Mexican Street Corn Salad alongside any of these for something cold and bright. Our Slow Cooker Shredded Chicken Tacos is the same idea on a different base if you want to keep the rotation going.

How Do You Cook Mexican Chicken in a Slow Cooker?

Lay the chicken flat, add a small amount of stock and your seasonings, and cook on Low for 4 to 6 hours or High for 2 to 3.

Shred it, stir the cream cheese through, then melt cheese over the top. That’s the whole Mexican shredded chicken crockpot method, start to finish.

Mexican crockpot chicken is about as hands-off as dinner gets.

What Is Slow Cooked Mexican Chicken Called?

You’ll see it as crockpot Mexican shredded chicken, pollo deshebrado, or tinga when it’s built on chipotle and tomato.

Almost every Mexican shredded chicken crockpot recipe lands somewhere in that family. This creamy one is what I call Mexican crack chicken.

What Do Mexican Style Marinates Consist Of?

Traditional Mexican marinades lean on dried chiles, citrus, and garlic. Achiote and sour orange for cochinita, guajillo and ancho for adobos.

This recipe borrows that same chile-forward backbone in dry form through the seasoning blend.

Can You Freeze Crockpot Mexican Chicken?

Yes, up to 3 months in an airtight container. Crockpot Mexican chicken with cream cheese may look a little separated when it thaws, which is completely normal.

Warm it slowly with a splash of stock and give it a good stir, and it comes right back together.

Enjoy!

With love, from our simple kitchen to yours.

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Mexican Crack Chicken

Crockpot Mexican chicken that goes creamy instead of saucy. Ten minutes of prep, and the slow cooker does the rest. Dinner solved.

Course Main Course

Cuisine Mexican

Method Slow Cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 399cal

Author Donna Elick

Ingredients

3 pounds boneless skinless chicken breasts (about 4 large)
4 ounces chicken stock about 1/2 cup
3 tablespoons Mexican seasoning blend store-bought or homemade
1 tablespoon kosher salt
1 teaspoon red pepper flakes
8 ounces cream cheese cut into 1-inch cubes (1 brick)
8 ounces shredded Mexican cheese blend about 2 cups

Instructions

LAYER THE CHICKEN: Place 3 pounds boneless skinless chicken breasts (about 4 large) in a single layer across the bottom of a 6-quart slow cooker. Spread them out so every piece touches the bottom of the crock instead of stacking on top of each other. Chicken that sits flat cooks at the same speed all the way across, so no piece finishes dry while another is still cooking.
POUR IN THE STOCK: Pour 4 ounces chicken stock (about 1/2 cup) evenly over the chicken. The stock will pool in the bottom about a quarter inch deep and the tops of the chicken will stay dry to the touch. That is exactly right. Chicken gives off a lot of its own juice as it cooks, so a small amount of stock here keeps the finished sauce thick and creamy.
SEASON THE TOP: Sprinkle 3 tablespoons Mexican seasoning blend, 1 tablespoon kosher salt, and 1 teaspoon red pepper flakes evenly across the tops of the chicken breasts. Hold your hand about a foot above the crock while you sprinkle so the spices scatter wide instead of landing in one clump. The surface should look evenly dusted in deep red-brown, and you will catch a warm chili and cumin aroma as the seasoning settles.
ADD THE CREAM CHEESE: Cut 8 ounces cream cheese into 1-inch cubes and scatter them across the seasoned chicken. Cubes melt into the sauce evenly, while a whole block dropped in leaves white lumps behind. Cold cream cheese straight from the refrigerator cuts cleanest and holds its shape while you work.
SLOW COOK: Cover and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours. The chicken is done when it pulls apart with light pressure from a fork, shows no pink in the thickest part, and a thermometer reads 165 degrees F. Keep the lid closed the whole time. Every peek lets heat escape and adds cooking time, so leaving it alone gets you to dinner sooner.
LIFT THE CHICKEN OUT: Open the lid away from your face and give the steam a few seconds to clear before you reach in, because it rises fast and it is hot. Use a slotted spoon to move the chicken from the slow cooker into the bowl of a stand mixer, letting the sauce drain back into the crock as you lift each piece. The chicken will feel soft and give way against the spoon.
SHRED THE CHICKEN: Fit the stand mixer with the paddle attachment and mix on low speed for about 20 to 30 seconds. The chicken falls into strands almost instantly, so keep your eyes on the bowl and stop the moment it looks shredded. A short mix keeps the strands long and tender. For a finer shred, cut the breasts into 1-inch strips across the grain before they go into the bowl. If you would rather skip the stand mixer, an electric hand mixer works right in the slow cooker on low speed, with the beaters kept under the surface of the sauce so it stays in the pot.
STIR IT BACK IN: Return the shredded chicken to the slow cooker and stir until every strand is coated and the cream cheese has disappeared completely into the sauce. The sauce should look smooth, glossy, and pale orange with no white lumps left in it.
MELT THE CHEESE: Sprinkle 8 ounces shredded Mexican cheese blend (about 2 cups) evenly over the surface. Cover and cook 5 to 10 minutes longer, until the cheese melts into a glossy blanket and stretches into strings when you drag a spoon through it.
STIR AND TASTE: Stir the melted cheese all the way through the chicken until the sauce is even and creamy from the top to the bottom of the crock. Taste it and add salt a pinch at a time if it needs it. The sauce should cling to the chicken and hold its shape on a spoon rather than run off.
SERVE: Spoon the chicken over rice, pile it into tortillas or burritos, or tuck it into lettuce wraps. Top with fresh cilantro, diced avocado, or a squeeze of lime.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator. The chicken stays at peak quality for about 3 days, when the sauce is still creamy and the chicken is still tender. It is safe to eat for up to 4 days.

REHEATING: Reheat gently in a saucepan over low heat or in the microwave, adding a splash of chicken stock to loosen the sauce and bring back the creaminess.

FREEZING: Freeze cooled chicken in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may look slightly separated when it thaws, which is normal for a cream cheese sauce. A good stir with a splash of chicken stock over low heat brings it right back together.

KETO AND LOW CARB: This recipe is keto as written. Serve it over cauliflower rice, in lettuce wraps, or rolled into low-carb tortillas.

HOMEMADE OPTIONS: This recipe is even better with our Homemade Mexican Seasoning Blend

Nutrition

Originally published September 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Crack Chicken (Creamy Crockpot Mexican Chicken) appeared first on The Slow Roasted Italian.

Slow Cooker Carnitas (3-Ingredient Pork Recipe) + Video

Donna Elick — Sat, 25 Apr 2026 10:00:00 +0000

Slow Cooker Carnitas are the best Tex Mex hack! Tender, slow-cooked pork that falls into juicy, flavorful shreds the moment you touch it with a fork. The meat soaks up the bright, tangy green salsa as it cooks, turning rich and deeply savory, then transforms when it hits the broiler. The edges caramelize into crispy little bites while the inside stays succulent and juicy. Pile slow cooker pork carnitas into tacos, burritos, bowls, or nachos, and suddenly dinner tastes like it came straight out of a great taqueria.

WHY YOU’LL LOVE THIS SLOW COOKER CARNITAS RECIPE

Only three ingredients and almost zero prep
Slow cooker does nearly all the work
Perfect for feeding a crowd
Crispy carnitas texture with a simple broiler trick
Great for tacos, burritos, bowls, and nachos

Slow Cooker Carnitas

This carnitas recipe for the slow cooker is one of those “how is this so good with so little effort?” dinners.

It’s barely even a recipe… just pork, salsa, and onion. But somehow the crockpot turns it into something that tastes like you spent all day working on it.

The pork slowly cooks down until it’s fall-apart tender, soaking up all that bright flavor from the salsa.

When you shred it and give it a quick trip under the broiler, those edges get crispy and golden while the inside stays juicy.

And suddenly that simple slow cooker pork turns into proper carnitas. The kind that belongs piled into warm tortillas with lime and cilantro.

SLOW COOKER CARNITAS RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Pork Shoulder: This cut is perfect for carnitas because it contains enough fat and connective tissue to become incredibly tender during slow cooking.
Green Salsa: Provides the seasoning and acidity that balances the richness of the pork.
White Onion: Has a clean, sharp flavor that complements the salsa.
Salt & Pepper: A simple finish that brings the flavor together once the pork is shredded.

VARIATIONS

Citrus Carnitas: Add fresh orange juice and lime juice before cooking.

Spicy Carnitas: Use a hotter salsa or add diced jalapeños.

Classic Seasonings: Rub pork shoulder with cumin, dried oregano, and chili powder. Cook in a little chicken stock with lime juice.

Deeper Flavor: Sear the meat on all sides before placing it in the slow cooker.

SERVING SUGGESTIONS

Make street tacos with extra onion and cilantro.
Add a Southwest chopped salad on the side.
Serve slow cooker carnitas with flour tortillas, pico de gallo, cilantro, and lime wedges.
Use in place of ground beef for sheet pan nachos.
Pile shredded pork onto rice bowls with black or pinto beans, corn salsa, and avocado.
Stuff into sheet pan quesadillas or enchiladas.

CARNITAS RECIPE SLOW COOKER FAQ

Can I use bone-in pork shoulder?

Yes, but it may take a bit longer to cook. Remember to remove the bone when shredding.

Is it better to slow cook pork on Low or High?

Either temperature works for slow cooker carnitas. The High setting just means it comes to temperature a bit faster than Low. After that, both settings cook at the same temperature.

Can I use a different salsa?

Salsa verde gives the most authentic carnitas flavor, but any salsa will work for pulled pork.

Do I have to broil the meat?

It’s completely optional, but it makes the pork crispy in the best way!

Carnitas are all about texture contrast.

The slow cooker makes the pork incredibly tender and juicy, but the magic happens when you crisp the shredded meat.

Spreading the pork on a sheet pan and broiling it quickly caramelizes the edges while keeping the inside moist.

This creates the perfect mix of tender meat and crispy bites… exactly what great carnitas should have.

DONNA’S PRO TIPS

Use pork shoulder for the best shredding texture.
Place it fat-side up in the slow cooker. It adds flavor and moisture as it renders.
Let the pork cook until it falls apart easily. Just a gentle pull with the forks.
Taste and adjust seasoning after shredding. It may need more salt or a squeeze of lime juice.
Spread the pork out for broiling so it crisps evenly.
Return crispy pork carnitas to slow cooker juices for extra flavor.

TOOLS NEEDED

Slow Cooker: Minimum of 5-quart to fit the pork shoulder.
Cutting Board: If you don’t want to shred pork carnitas in the slow cooker.
Two Forks: For shredding. Doesn’t take too much effort!
Rimmed Baking Sheet: A quick broil gets the edges crispy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Slow Cooker Recipes

Crockpot Chicken Fajitas

Slow Cooker Taco Soup Recipe

Slow Cooker Shredded Chicken Tacos

Crockpot Salsa Chicken

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Only 3 main ingredients
Slow cooker makes it effortless
Fall-apart tender shredded pork
Broiled edges create crispy carnitas texture
Perfect taco filling
Feeds a crowd easily
Big flavor with minimal work

Slow Cooker Carnitas (3-Ingredient Pork Recipe)

These Slow Cooker Carnitas are so easy, they just about cook themselves. Toss pork shoulder, onion, and salsa verde in the crockpot and go!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 5

Cook Time 4

Total Time 4 5

Servings people

Calories 314cal

Author Donna Elick

Equipment

slow cooker

Ingredients

5 pounds boneless pork shoulder
2 cups green salsa I like 505
1 medium white onion, diced (about 1 cup)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Instructions

ADD INGREDIENTS: Place 5 pounds boneless pork shoulder in the bottom of a slow cooker. Sprinkle 1 medium white onion, diced over the pork and pour 2 cups green salsa evenly over the top.
COOK: Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the pork is very tender and easily pulls apart with a fork.
SHRED PORK: Remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-size pieces.
SEASON: Return the shredded pork to the slow cooker and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Stir to combine.
ABSORB FLAVOR: Cover and cook on High for 30 minutes longer so the shredded pork absorbs the cooking juices.
FINISH: Stir once more before serving. Taste for seasoning. Add more salt as desired.
OPTIONAL – CRISP THE CARNITAS: Spread shredded pork on a rimmed baking sheet and broil 3 to 5 minutes until crispy.
Then return the crispy pork to the slow cooker juices or serve immediately.

Video

Notes

Make-Ahead: Carnitas can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through.

Freezing: Freeze shredded carnitas in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Use a flavorful green salsa. A salsa made with tomatillos, garlic, and lime gives the carnitas bright flavor and balances the richness of the pork.

Nutrition

Originally published November 2015, updated and republished April 2026

The post Slow Cooker Carnitas (3-Ingredient Pork Recipe) + Video appeared first on The Slow Roasted Italian.

Crockpot Chicken and Rice + Video

Donna Elick — Sat, 18 Apr 2026 10:00:00 +0000

Tender chicken nestled into a bed of creamy, buttery rice that slowly absorbs rich broth, melting cheese, and warm herbs as it cooks. The rice turns soft and velvety, the chicken stays juicy, and little pops of sweet carrots and peas add color and freshness throughout. Finished with a blanket of melted cheddar, every spoonful of Crockpot Chicken and Rice is warm, comforting, and deeply satisfying… the kind of cozy dinner that makes the whole kitchen smell like home.

WHY YOU’LL LOVE CHICKEN AND RICE IN CROCKPOT

Classic comfort food made in the slow cooker
One-pot meal with minimal effort
Creamy, cheesy rice with tender chicken and veggies
Family-friendly and extra hearty
Perfect for cozy weeknight dinners

Crockpot Chicken and Rice

There are certain dinners that just feel like comfort.

Chicken and rice is one of those meals. It’s simple, warm, and somehow always exactly what you want after a long day.

I love this version because the slow cooker does most of the work.

The rice slowly absorbs the broth and butter while the chicken cooks on top, and by the time everything finishes, the whole pot has turned creamy and rich without needing a lot of extra fuss.

Then the cheese melts in…

And suddenly crockpot chicken and rice goes from a simple dinner to something everyone at the table is quietly happy about.

Crockpot dinners don’t get easier — and our Crockpot Mexican Chicken is another weeknight hero you’ll want in your rotation, with bold seasoning and fall-apart tender chicken every time.

Want more crockpot chicken ideas? Try our Italian Slow Cooker Chicken Cacciatore!

CHICKEN RICE SLOW COOKER RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Chicken Breasts: Boneless skinless breasts cook gently on top of the rice and stay tender and juicy.
Long Grain White Rice: Holds its structure while still becoming creamy as it absorbs the broth.
Chicken Stock: Creates the base flavor that the rice slowly absorbs while cooking. My favorite brand is Kitchen Basics. The regular version is not as salty as most and twice as flavorful.
Half & Half: Adds richness and creaminess without making the dish too heavy.
Cheddar Cheese: Melts into the rice and over the chicken for that classic comfort-food finish. Better to buy a block of cheese and grate it yourself.
Peas & Carrots: Add sweetness, color, and texture that brighten the dish.

VARIATIONS

Broccoli Cheddar Version: Replace the peas with small broccoli florets.

Mushroom Chicken and Rice: Add sautéed mushrooms to the rice base.

Spicy Kick: Include crushed red pepper or diced jalapeños.

Rotisserie Shortcut: Skip the searing and use shredded rotisserie chicken.

Parmesan Finish: Sprinkle freshly grated Parmesan over chicken and rice in crockpot before serving.

SERVING SUGGESTIONS

Pair crockpot chicken and rice recipes with roasted vegetables.
Great with a mixed green salad.
Add warm dinner rolls or toasted garlic bread.
Finish the meal with cherry or caramel apple dump cake.

CROCKPOT CHICKEN AND RICE RECIPES FAQ

Do I have to sear the chicken first?

Searing keeps the chicken juicy, shortens the cooking time, and keeps it from falling apart too easily. If needed, you can season and sear the chicken the day before, then transfer it from the fridge right to the crockpot.

Can I use milk instead of half-and-half?

You can, but the sauce will be thinner and not as rich.

Will this recipe work with chicken thighs?

Yes, though bone-in thighs may be better so they don’t shred when you remove them from the slow cooker.

Can I cook it on Low instead?

It’s best to cook chicken and rice in the crockpot on High so the rice stays fluffy and creamy. It will be overly soft if cooked on Low.

The key to creamy crockpot chicken and rice is liquid balance and timing.

Cooking the chicken first adds flavor and helps keep it juicy while the rice absorbs the broth underneath.

Stirring in the cream and cheese near the end prevents them from separating or becoming grainy during the long cook.

And letting the dish sit on warm for a few minutes after adding the cheese allows everything to melt together smoothly.

DONNA’S PRO TIPS

Always sear the chicken first. This step adds so much extra flavor!
Use long-grain rice so it doesn’t become mushy.
Stir gently when adding the half & half and cheese.
Rest chicken and rice in the crockpot before serving. This gives the cheese time to melt.
Add a splash of broth when reheating leftovers for moisture.
Garnish with fresh parsley for brightness.

TOOLS NEEDED

Slow Cooker: 5- or 6-quart is the perfect size.
Large Skillet: For searing the chicken breasts.
Mixing Spoon: A long handle makes mixing easier.
Meat Thermometer: For easy temperature taking to ensure the meat is done.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Crockpot Recipes

Crockpot Meatloaf

Crockpot Beer Brats

Crockpot Honey Garlic Meatballs

Crockpot French Dip Sandwiches

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Creamy crockpot chicken and rice
Cheesy, buttery comfort food
One-pot slow cooker dinner
Tender chicken with creamy rice
Perfect weeknight meal
Family-friendly classic
Cozy and satisfying

Crockpot Chicken and Rice

Make cheesy Crockpot Chicken and Rice for classic, comfort food flavors that will have everyone begging for more. Ready in a few hours!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 1088cal

Author Donna Elick

Ingredients

4 medium boneless skinless chicken breasts about 1 ½ pounds
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons extra virgin olive oil
1 1/2 cups long grain white rice, uncooked
2 cloves garlic, minced (about 2 teaspoons)
1 cup diced carrots
1 teaspoon fresh thyme, finely chopped
2 1/2 cups chicken stock
1/2 cup cheddar cheese, shredded
8 tablespoons unsalted butter, sliced (1 stick)
1/2 cup half & half
1 cup frozen peas
1 cup cheddar cheese, shredded
1 teaspoon fresh parsley, finely chopped

Instructions

SEASON CHICKEN: Sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder evenly over the 4 chicken breasts.
SEAR CHICKEN: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 4 medium boneless skinless chicken breasts and cook about 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked. Transfer to a plate and set aside.
ADD RICE BASE: In the slow cooker, add 1 1/2 cups long grain white rice, uncooked, 2 cloves garlic, minced,1 cup diced carrots, 1 teaspoon fresh thyme, finely chopped, and 2 1/2 cups chicken stock. Stir until evenly combined.
ADD BUTTER AND CHICKEN: Place 8 tablespoons unsalted butter, sliced evenly over the rice mixture. Set the seared chicken breasts on top.
COOK: Cover and cook on High for about 1 ½ hours, until the chicken reaches an internal temperature of 165°F.
REMOVE CHICKEN: Transfer the chicken breasts to a plate and cover loosely with foil.
FINISH RICE: Stir 1/2 cup half & half, 1 cup frozen peas, and 1/2 cup cheddar cheese, shredded into the rice mixture. Cover and cook on High for another 30 minutes to 1 hour, until the rice is tender and creamy.
MELT CHEESE: Turn the slow cooker to Warm. Place the chicken back on top of the rice and sprinkle 1 cup cheddar cheese, shredded over the chicken. Cover and let sit until the cheese melts and the chicken warms through.
SERVE: Sprinkle with 1 teaspoon fresh parsley, finely chopped before serving.

Video

Notes

Make-Ahead: You can season and sear the chicken up to 1 day ahead. Store it covered in the refrigerator until ready to add to the slow cooker.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave in 30-second intervals, stirring the rice occasionally. Add a splash of chicken stock or milk if the rice thickens too much.

Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Half & Half Tip: Half & half adds creaminess without making the dish too heavy. If needed, you can substitute whole milk, but the sauce will be slightly thinner.

Slow Cooker Tip: This recipe should be cooked on the High setting. Cooking on Low can cause the rice to become overly soft.

Nutrition

Originally published October 2020, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Crockpot Chicken and Rice + Video appeared first on The Slow Roasted Italian.

Maid Rite Sandwich Recipe + Video

Donna Elick — Sat, 11 Apr 2026 10:00:00 +0000

If you’ve never had a Maid Rite sandwich, you’re in for a treat! Savory, tender loose beef piled high on a soft bun, warm, juicy, and packed with deep, comforting flavor in every bite. The meat is tender and richly seasoned, soaking into the bread just enough to make it irresistible without ever turning sloppy. It’s simple, nostalgic Midwest comfort food… the kind of sandwich you cradle carefully so none of those flavorful crumbles escape.

WHY YOU’LL LOVE THIS LOOSE MEAT SANDWICH

Authentic Midwest sandwich flavor
Perfect for feeding a crowd
Slow cooker makes it incredibly easy
Make-ahead friendly for parties
Even better the next day

Maid Rite

This recipe has a story…

Chad grew up in the Midwest, and one of his favorite places was Maid-Rite. When I made my very first trip to Cedar Rapids about twenty years ago, he insisted we go so I could try one.

I remember thinking, wait… this isn’t a sloppy joe.

There was no thick sauce. No tomato base. Just perfectly seasoned, finely crumbled beef piled onto a bun. Simple and incredibly good.

Years later, we took our daughter on a trip back to Cedar Rapids and introduced her to it. The three of us sat there eating these loose meat sandwiches and loving every bite.

That’s when I knew I had to figure out how to make Maid Rite at home.

And if I’m being completely honest? I might love this version even more than the original!

MAID RITE SANDWICH RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Lean Ground Beef: Using 85-90% lean beef for this Maid Rite recipe keeps the texture tender without leaving too much grease.
Beef & Chicken Base: This combination creates a deeper, more complex savory flavor.
Apple Cider Vinegar: Adds a subtle brightness that keeps the meat from tasting heavy.
Worcestershire Sauce: Brings rich umami flavor to the beef.
Brown Sugar: Balances the acidity and rounds out the seasoning.

VARIATIONS

Classic Midwest Style: Top with diced onions and pickles.

Spicy Version: Add a dash of hot sauce or red pepper flakes.

Cheese Lover’s: Melt American or cheddar cheese onto your Rite Maid sandwich.

Party Sliders: Spoon meat filling onto slider buns for large gatherings.

SERVING SUGGESTIONS

Pile seasoned meat onto steamed or toasted hamburger buns.
Add pickles and diced onions, then top with ketchup or mustard.
Serve this Maid Rite recipe with potato chips or French fries.
Enjoy with coleslaw or potato salad on the side.

MAID RITE RECIPE FAQ

What is a Maid Rite sandwich?

It’s a classic Midwest loose meat sandwich. It looks similar to a sloppy joe at first glance, but it’s completely different.

The beef is cooked slowly with simple seasonings until it becomes tender, flavorful crumbles that pile onto a bun. If you watched the TV show Roseanne, this is exactly the kind of sandwich the family’s restaurant served.

How is it different from a Sloppy Joe?

There’s no thick sauce coating the meat. Simple. Savory. A little messy in the best way.

Can I make this ahead?

Yes. The meat mixture will keep for up to 4 days in the refrigerator.

How do you reheat a loose meat sandwich?

Warm the ground beef filling in a saucepan on the stove with a splash of water. Or, wrap assembled sandwiches in foil and reheat in the oven for 10-15 minutes at 350°F.

The key to an authentic Maid Rite sandwich recipe is texture.

The beef should be broken down into very fine crumbles while cooking. This allows the seasoning to coat every piece and gives the sandwich that signature tender texture.

Cooking the mixture uncovered for the final stage lets excess liquid evaporate so the meat stays flavorful but not soggy.

And steaming the buns for a few seconds before serving? That’s a classic restaurant trick that makes the sandwich even better.

DONNA’S PRO TIPS

Break the beef into very small crumbles while cooking.
Let the mixture cook uncovered at the end to reduce the liquid.
Use a slotted spoon to serve so any excess liquid stays in the pot.
Steam the buns for an authentic Maid-Rite experience.
Add toppings sparingly so the seasoned beef stays the star.

TOOLS NEEDED

Slow Cooker: 5-quart or larger for even cooking.
Wooden Spoon or Spatula: To break the ground beef into small crumbles.
Measuring Cups & Spoons: Accuracy matters for flavor balance.
Slotted Spoon: For serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Sandwich Recipes

Italian Beef Recipe (Crock Pot)

Jack Daniel’s Double Kick Crock Pot Pulled Pork Sandwich

Crockpot Beer Brats

Slow Cooker Cheater Pork Carnitas

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic Midwest loose meat sandwich
Not a sloppy joe
Savory finely crumbled beef
Slow cooker makes it easy
Perfect for feeding a crowd
Authentic Maid-Rite style flavor

Maid Rite Sandwich Recipe

Make Maid Rite sandwiches at home with this easy crockpot recipe. A nostalgic Midwest favorite that's perfect for feeding a crowd!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 373cal

Author Donna Elick

Equipment

Ingredients

1 cup warm water
1 tablespoon dried minced onion optional
1 teaspoon beef base or 1 beef bouillon cube
1 teaspoon chicken base or 1 chicken bouillon cube
2 tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon low sodium soy sauce
2 tablespoons Worcestershire sauce
3 pounds lean ground beef about 85 to 90 percent lean

For Serving

8 hamburger buns
Optional Toppings
Sliced cheese
Pickles
Diced onion
Ketchup

Instructions

PREP SLOW COOKER: Set a slow cooker to High heat. Add 1 cup warm water, 1 tablespoon dried minced onion, 1 teaspoon beef base or 1 beef bouillon cube, 1 teaspoon chicken base or 1 chicken bouillon cube, 2 tablespoons packed light brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon low sodium soy sauce, and 2 tablespoons Worcestershire sauce. Stir until combined.
ADD BEEF: Add 3 pounds lean ground beef to the slow cooker. Stir well so the ground beef is coated in the seasoned liquid.
COOK AND BREAK UP BEEF: Cover and cook on High for 1 hour. Stir occasionally and break up the ground beef into very small crumbles.
REDUCE LIQUID: Remove the lid and continue cooking on High for 2 ½ to 3 hours, stirring occasionally, until most of the liquid cooks off and the beef becomes tender and finely crumbled.
ASSEMBLE SANDWICHES: Use a slotted spoon to scoop the loose meat mixture onto 8 hamburger buns. Add cheese, pickles, diced onion, or ketchup if desired.
SERVE: Serve warm and enjoy.

Video

Notes

Make-Ahead: The loose meat mixture can be made up to 2 days ahead. Store in the refrigerator and reheat before serving.

Storage: Store leftover meat in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a saucepan over medium-low heat with a splash of water until warmed through, or microwave in 30-second intervals.

Freezing: Freeze the cooked loose meat in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Restaurant Tip: For the most authentic Maid-Rite style sandwich, steam the hamburger buns for about 30 seconds before filling them with the loose meat.

Nutrition

Originally published April 2014, updated and republished April 2026

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The post Maid Rite Sandwich Recipe + Video appeared first on The Slow Roasted Italian.

Barbacoa Recipe + Video

Donna Elick — Sat, 04 Apr 2026 10:00:00 +0000

This crockpot Barbacoa Recipe delivers tender, slow-cooked beef infused with smoky chipotle peppers, warm cumin, garlic, and bright lime, braised until it falls apart in juicy, shredded strands. The sauce is deep, rich, slightly spicy, and packed with bold Mexican flavor that soaks into every bite. Pile it into tacos, burritos, rice bowls, or nachos and you’ll understand why this Chipotle copycat is wildly addictive.

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

Rich, smoky flavor just like the restaurant version
Slow cooker does most of the work
Makes a large batch for feeding a crowd
Perfect for tacos, burritos, bowls, and nachos
Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

BARBACOA IN CROCKPOT RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
Cumin & Oregano: Classic Mexican seasoning combination.
Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

Pile into tacos with cilantro, onion, and lime.
Build burrito bowls with cilantro lime rice and pinto beans.
Make loaded nachos with queso blanco sauce.
Stuff barbacoa chipotle into quesadillas or enchiladas.
Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Is barbacoa spicy?

There’s mild heat from the chipotle peppers, but you can easily adjust the amount to your liking.

Do I have to sear the meat?

No, but searing adds deeper flavor and helps lock in the juices. The final texture is much better if you take the extra time.

Can I make this Chipotle barbacoa recipe ahead?

You can. The flavor actually improves overnight! To reheat, spread the shredded beef onto a sheet pan and warm gently in the oven.

Can I freeze barbacoa beef?

Yes. Be sure to freeze the meat in the sauce to maintain the best texture.

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

DONNA’S PRO TIPS

Don’t skip the sear if you want deeper flavor. It makes a difference in texture too.
Cut the roast into chunks so it cooks evenly.
Taste the sauce before adding the final salt. You may find you don’t need it.
Let the shredded beef cook in the sauce for the last hour. The meat soaks up so much flavor that way.
Skim excess fat if needed before serving. It keeps the sauce from being too greasy.
Always finish with a squeeze of fresh lime. The acidity wakes everything up!

TOOLS NEEDED

Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
Blender or Food Processor: To make the sauce.
Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
Tongs: Helps with flipping the meat while searing.
Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Chipotle Guacamole Recipe

Chipotle Rice Recipe

Pico De Gallo

Chipotle Corn Salsa Recipe

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Smoky shredded beef with chipotle peppers
Slow cooker makes it easy
Perfect for tacos, burritos, bowls, and nachos
Chuck roast gives the best texture
Flavor improves overnight
Freezer-friendly
Better than takeout

Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 312cal

Author Donna Elick

Equipment

Ingredients

FOR THE BEEF

4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 bay leaves

FOR THE SAUCE

1/4 cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon fresh ground black pepper
1/8 teaspoon ground cloves
4 chipotle peppers in adobo sauce from 1 can
1 tablespoon adobo sauce from the can
1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
1/4 cup fresh lime juice
1 teaspoon kosher salt

Instructions

PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Originally Published January 2021, updated and republished April 2026

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

Crock Pot Beef Stroganoff

Donna Elick — Wed, 18 Mar 2026 10:00:00 +0000

Crock Pot Beef Stroganoff is everything you want when you’re craving comfort food. Fork-tender beef simmered low and slow in a rich, savory sauce layered with Worcestershire depth, Dijon tang, earthy mushrooms, and sweet onions, all finished with velvety sour cream that turns the whole thing luxuriously silky. The beef practically falls apart, the noodles soak up every drop of that creamy gravy, and the aroma alone feels like a warm blanket. It’s hearty, nostalgic, and deeply satisfying.

WHY YOU’LL LOVE THIS CROCK POT STROGANOFF RECIPE

True set-it-and-forget-it comfort food
Melt-in-your-mouth beef
Creamy, savory, perfectly balanced sauce
Feeds a family easily
Even better the next day

Crock Pot Beef Stroganoff

This is the kind of dinner that makes the house smell like someone’s been cooking all day… because technically, you have.

You load the slow cooker, walk away, and hours later you come back to beef that practically collapses under a fork.

The mushrooms melt into the sauce, the onion sweetens everything, and that little punch of Dijon and Worcestershire gives it depth that keeps it from tasting flat.

And then you stir in the sour cream. That’s the moment.

It turns from good to velvety. From hearty to luxurious. The sauce wraps around those egg noodles and clings like it means it.

This crock pot stroganoff recipe isn’t light. It’s not trying to be. It’s rich. It’s cozy. It’s the kind of meal that makes people go quiet at the table.

And that’s how you know you did it right.

If you need stroganoff on the table tonight without the slow cooker wait, our Ground Beef Stroganoff is the stovetop version that’s rich, creamy, and ready in a fraction of the time.

Or you can swap the ground beef with our Chicken Stroganoff variation!

INGREDIENT NOTES

Chuck Roast: The marbling is key. Lean cuts (especially packaged stew meat) won’t give you the same tender result.
Beef Stock: Use a good-quality stock for deeper flavor.
Worcestershire Sauce: Adds umami and depth. Don’t skip it!
Dijon Mustard: Brings subtle tang that balances the richness.
Sour Cream: Stir in at the end to keep it creamy and smooth.
Egg Noodles: Wide noodles hold the sauce beautifully.

VARIATIONS

Cream Cheese Swap: Replace half the sour cream with cream cheese for extra richness.

White Wine Boost: Add ¼ cup dry white wine with the stock for added depth.

Garlic Lovers: Increase garlic to 3-4 cloves.

Mushroom Heavy: Double the mushrooms for a more pronounced earthy flavor.

Noodle-Free: Serve crock pot stroganoff over mashed potatoes or rice instead.

Fresh Herb Finish: Sprinkle on some fresh parsley before serving for brightness.

SERVING SUGGESTIONS

Eat crock pot beef stroganoff with crusty bread to soak up the sauce.
Pair with our Honey Glazed Air Fryer Carrots or roasted green beans.
Add a simple green salad drizzled with our balsamic vinaigrette.
Finish the meal with our Easy Cherry Dump Cake for classic comfort.

BEEF STROGANOFF CROCK POT FAQ

Can I cook this on High?

You can in a time crunch, but cooking on Low creates the most tender beef. Reduce cooking time to 4 or 5 hours if making this beef stroganoff recipe in the crock pot on High.

Why is my sauce so thin?

This can happen if the beef has extra marbling. Remove the lid from the slow cooker for the last 30 minutes to help the sauce reduce slightly.

Can I freeze leftovers?

Yes, but freeze the beef mixture without the noodles for the best texture. Simply cook those fresh and stir them into reheated leftovers.

Why can’t I cook the noodles with everything else?

They’ll soak up too much of the liquid and can quickly become mushy if you don’t time it just right. Cooking them separately keeps them tender but firm, and gives you more options if you plan on leftovers.

Chuck roast is made for slow cooking because of its connective tissue.

Over hours of low heat, collagen breaks down into gelatin, which is what gives this crock pot stroganoff sauce its silky body without adding flour or heavy cream.

That’s why low and slow matters. If you rush it, the beef tightens before it has time to relax. Give it time, and it rewards you.

Adding sour cream at the end prevents curdling and keeps the sauce velvety instead of grainy. And cooking the noodles separately keeps them from absorbing too much liquid and turning mushy.

This beef stroganoff crock pot recipe is simple technique layered with patience. And patience, in this case, tastes incredible.

DONNA’S PRO TIPS

Slice the beef evenly so it cooks uniformly.
Cook on LOW for best tenderness. The collagen in the beef needs time to break down.
Don’t add sour cream too early. It may separate or break the sauce.
Strain noodles thoroughly before stirring in.
Let crock pot beef stroganoff sit for 5 minutes before serving to thicken slightly.
Taste and adjust salt after adding noodles.

TOOLS NEEDED

6-quart Slow Cooker: Ideal size for even cooking.
Large Pot: For boiling the egg noodles.
Sharp Knife: Consistently sliced beef cubes cook evenly.
Wooden Spoon: For gentle stirring at the end.
Colander: For draining the noodles well.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Recipes

Crockpot French Dip Sandwiches

Homemade Vegetable Beef Soup

Creamy Swedish Meatballs Recipe

Cheese Manicotti Skillet

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Slow-cooked chuck roast turns ultra tender
Dijon and Worcestershire add depth
Sour cream makes the sauce silky
Cook noodles separately
LOW heat = best texture
Comfort food at its finest
Even better the next day

Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a dinner classic! Make this slow cooker recipe for a hearty meal of juicy beef and veggies over tender noodles.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 529cal

Author Donna Elick

Ingredients

1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/4 cups beef stock
6 ounces coarsely chopped white mushrooms (about 2 cups)
1 medium yellow onion, chopped chopped (about 1 cup)
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard, heaping
2 cloves garlic, minced (about 2 teaspoons)
1 teaspoon dried parsley
1/2 teaspoon dried thyme
12 ounces egg noodles uncooked
1 cup sour cream light or regular

Instructions

LOAD CROCK POT: Add 1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes to a 6-quart slow cooker. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
ADD LIQUID AND VEGETABLES: Pour in 1 1/4 cups beef stock. Add 6 ounces coarsely chopped white mushrooms, 1 medium yellow onion, chopped , 3 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, heaping , 2 cloves garlic, minced, 1 teaspoon dried parsley, and 1/2 teaspoon dried thyme. Stir gently to combine.
COOK: Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds.
COOK NOODLES: About 20 minutes before serving, cook 12 ounces egg noodles according to package directions. Drain well.
FINISH: Stir the cooked noodles and 1 cup sour cream into the slow cooker. Cook on LOW for another 10 to 15 minutes, stirring occasionally, until creamy and heated through.
SERVE: Serve hot.

Notes

Low and Slow: Cooking on LOW yields the most tender beef.

Make-Ahead: The beef mixture can be cooked a day ahead. Reheat gently, then stir in freshly cooked noodles and sour cream before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the beef mixture without noodles for up to 2 months. Thaw overnight in the refrigerator and reheat before adding freshly cooked noodles.

Pro Tip: If the sauce seems thin before adding noodles, remove the lid for the last 30 minutes of cook time to reduce slightly.

Nutrition

Originally published January 2021, updated and republished March 2026

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Beef Tallow

Donna Elick — Sat, 21 Feb 2026 10:00:00 +0000

Pure, silky, old-school fat… the kind that smells rich, clean, and deeply savory once it’s finished. This slow cooker Beef Tallow renders down into a smooth, golden liquid that cools into a snow-white, scoopable solid. It’s luxurious without being fancy, sturdy without being greasy, and incredibly satisfying to make. There’s something grounding about turning raw beef fat into a clean, shelf-stable cooking fat that feels both ancestral and wildly practical.

WHY YOU’LL LOVE COOKING WITH BEEF TALLOW

Hands-off, low-effort rendering
Clean, neutral flavor when done right
Shelf- and freezer-friendly
Cheaper than store-bought tallow
Incredibly versatile in the kitchen

Beef Tallow

Learning how to make beef tallow is one of those things that sounds intimidating until you actually do it.

And then you realize… it’s just patience.

You trim the fat. You put it in the slow cooker. You let time and low heat do what they’ve always done.

There’s no rushing it, no fixing it later if you scorch it, and no reason to crank the heat because you’re in a hurry.

I love this process because it feels honest. Nothing fancy. Nothing hidden. Just turning something humble into something useful.

When it’s done and cooled, and you see that clean white tallow set up in the jar, it feels like you actually made something.

And you did!

And the best part? Now you can use your homemade beef tallow to make my Beef Tallow French Fries!

INGREDIENT NOTES

Raw Beef Fat: Suet or clean brisket trimmings work best. Pale and fresh matters. Ask your local butcher!

Many will give fat trimmings or suet for free or very cheap if you ask. Just make sure it’s clean and fresh.
Water: Just enough to prevent early scorching. Don’t worry, it cooks off.
Nothing Else: This is intentional. Good beef tallow doesn’t need help.

VARIATIONS

Double-Strained: For extra white, ultra-clean tallow.

Garlic Tallow: Infuse fresh garlic later when cooking with beef tallow, not during rendering.

Beef Dripping Style: Stop rendering a little early for more flavor.

Small Batch: Halve the recipe. The timing stays similar.

Freezer Blocks: Freeze beef tallow in silicone molds or soup cubes for easy portions.

SERVING SUGGESTIONS

Perfect for roasting potatoes or vegetables.
Use in place of oil for savory baking, including biscuits and pie dough.
Fry eggs or hash in beef tallow for a country-style breakfast.
Get an extra good sear on steaks and burgers.
Make the best French fries you’ve ever had in your life!
A great swap for oil, shortening, or lard in just about any savory recipe.

BEEF TALLOW FOR COOKING FAQ

Why does my tallow smell beefy?

It may have scorched, but it likely still contains impurities. Keep the heat on Low and strain well for the cleanest, most neutral result.

Can I render on High?

No. High heat scorches the fat and ruins the flavor of beef tallow for cooking.

Why is mine yellow instead of white?

That’s normal when the tallow is still warm. It will turn white as it cools and solidifies.

Do I have to keep tallow refrigerated?

If it’s fully rendered and moisture-free, it’s fine at room temperature for 1 to 2 months. It keeps longer when chilled, though. Up to 3 months in the fridge or up to 1 year in the freezer.

What are the brown bits left behind?

Those are called cracklings: fully rendered connective tissue and solids. You’re fine to discard them, but they can also be used anywhere you’d add some crispy bacon pieces. Give them a quick fry so they aren’t quite as greasy.

The process of rendering tallow is all about fat separation and moisture control.

Raw beef fat contains water, connective tissue, and fat solids. Low, steady heat melts the triglycerides without burning them, allowing the fat to separate cleanly from everything else.

The added water acts as a temperature buffer early on, preventing scorching until enough liquid fat is released.

As rendering continues, moisture evaporates and proteins brown and sink. Straining removes those solids, leaving behind pure fat.

As it cools, the saturated fats crystallize, turning the liquid clear gold into a solid white block.

If beef tallow is clean, it’s shelf-stable. If it’s scorched, you’ll know immediately.

This is slow cooking at its most literal… and most rewarding.

DONNA’S PRO TIPS

Trim aggressively. Even the smallest pieces of meat will cause off flavors.
Cut fat into small chunks for even rendering.
Prepare in a well-ventilated area. The aroma is quite strong!
Keep the lid on the slow cooker to control splatter.
Stir gently, but not constantly. You want the cracklings to settle at the bottom.
Strain twice for the cleanest result. Use fresh cheesecloth for the second round.
Let tallow cool uncovered to avoid condensation. Moisture will cause it to spoil.

TOOLS NEEDED

Slow Cooker: Low heat is critical when rendering beef tallow for cooking.
Sharp Knife or Grinder: Smaller pieces render more evenly.
Fine-Mesh Strainer: Catches cracklings when straining.
Cheesecloth: For ultra-clean tallow.
Heatproof Bowl + Glass Jar: For safe handling and storage.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Dinner Recipes

Best Homemade Smothered Chicken Dinner Recipe

Slow Cooker Mongolian Beef (Easy Dinner Recipe)

Stuffed Pork Tenderloin

Easy Sheet Pan Pork Chops with Potatoes Recipe

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Low heat is non-negotiable
Clean fat makes clean tallow
Water prevents early scorching
Slow rendering separates fat properly
Strain well for neutral flavor
Solid white = success
Cheap, versatile, and worth it

Slow Cooker Beef Tallow

Learn how to make Beef Tallow in the slow cooker for an old-school cooking fat that’s rich, silky, and deeply savory. Freezer-friendly too!

Course Sauce

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings -1 1/2 cups (fills one 10 to 12-ounce jar)

Calories 28cal

Author Donna Elick

Ingredients

1 pound raw beef fat suet or beef trimmings, cut into small pieces or ground
1/4 cup water

Instructions

PREP FAT: Trim away any visible meat, blood spots, or dark pieces from the beef fat. Cut the fat into 1 to 2-inch chunks or grind it. The fat should look clean and pale.
LOAD SLOW COOKER: Add the prepared 1 pound raw beef fat to the slow cooker. Pour in 1/4 cup water to prevent scorching during the first stage of cooking.
RENDER: Cover and cook on LOW for 6 to 8 hours. Stir every 1 to 2 hours. At first, the fat will look cloudy and chunky. As it renders, you will see clear, golden liquid forming and hear a gentle bubbling sound.
CHECK DONENESS: The tallow is ready when most of the solid fat has melted and the liquid looks clear and golden. You will see browned cracklings settled at the bottom.
STRAIN: Carefully pour the hot liquid fat through a fine-mesh strainer lined with cheesecloth into a heatproof bowl. For extra-clear tallow, strain a second time through fresh cheesecloth.
JAR AND COOL: Pour the strained liquid into a clean glass jar. Let cool uncovered at room temperature for 1 to 2 hours. As it cools, the tallow will turn solid and white. Once fully cooled, cover with a lid.

Notes

Make-Ahead: Beef tallow is naturally make-ahead friendly and ready to use as soon as it solidifies.

Storage:
Room Temperature: 1 to 2 months, only if fully rendered and moisture-free.

Refrigerator: Up to 3 months.

Freezer: Up to 1 year.

Beginner Tip: Keep the slow cooker on LOW only. High heat can scorch the fat and give the tallow a burnt flavor.

Ingredient Note: Fresh, clean fat renders the best-tasting tallow. Brisket trimmings, suet, or butcher scraps all work well.

Odor Note: Rendering fat has a strong aroma. Ventilate the kitchen or use a garage or covered porch if possible.

Nutrition

Serving: 1 | Calories: 28cal | Protein: 8g | Sodium: 835mg | Calcium: 2mg

Originally published February 2026

The post Beef Tallow appeared first on The Slow Roasted Italian.

Slow Cooker Chuck Roast Recipes

Donna Elick — Fri, 20 Feb 2026 10:00:00 +0000

Slow Cooker Chuck Roast Recipes come in all kinds of flavors and varieties, but we’ve rounded up the best of the best for you to try! Serve flavorful shredded beef with your favorite comfort food sides, enjoy a punch of Mexican flavor with tender barbacoa, dig into cheesy Italian sandwiches, or savor the richness of a homemade beef bourguignon. No matter the meal, there’s something for everyone!

Slow Cooker Chuck Roast Recipes

I always grab an extra roast or two when they’re on sale to toss in the freezer.

Whether it’s been a crazy week or we’re having family over for Sunday dinner, I know I can turn this cut of meat into something fabulous with very little effort.

Sear it whole or cut it into chunks, then toss it into a crockpot with a handful of ingredients and let it do its thing. Tender, melt-in-your-mouth results by dinnertime… guaranteed!

And the best part about a chuck roast recipe for the slow cooker? No pile of dirty pots and pans to deal with at the end of the night. That’s what I call a win win.

A NOTE ABOUT BEEF CHUCK ROAST

Each of these recipes calls for a boneless beef chuck roast. Look for one that has plenty of marbling (fat), which will help make the meat tender and juicy.

Bone-in roast is just fine when you’re cooking it whole, since you can fish the bone right out before serving. However, you’ll end up with less meat per pound, so consider getting a roast that’s a bit heavier. And be sure the bone is white, not dull or discolored.

Avoid packages of stew meat for slow cooker chuck roast recipes like beef bourgignon or stroganoff. They usually contain leftovers from a variety of different cuts of meat, and not all of those cuts cook the same.

It’s a much better option to buy a chuck roast and cut it into chunks yourself!

TIPS FOR MAKING CHUCK ROAST IN A CROCK POT

Take a few extra minutes to sear the meat.

This helps to deepen the flavor and lock in the juices. While optional, it can really make a big difference in the final results.

You can do this in a skillet on the stove. Just season both sides of the meat and sear it quickly in oil for about 3 minutes on each side.

Or, if you have a multi-function cooker (doubles as a pressure cooker), use the Sauté function to sear the roast right in the pot, then switch it over to Slow Cooker to continue the recipe.

Use the right amount of liquid.

You really don’t need too much liquid when making chuck roast in a crock pot, especially because the meat will release some juices as it cooks.

The amount will depend on the recipe, but 2 to 3 cups of liquid or sauce is usually plenty for a 3-4 pound roast. Sometimes, you don’t need any liquid at all.

Definitely don’t submerge the whole roast! It will actually make it harder for the beef to cook properly.

Go easy when shredding the meat.

Trust me, no matter how tender you think the beef is going to be… it will be even more tender than that!

And while that tenderness equals melt-in-your-mouth bites, it also makes the meat a lot more delicate. The more you touch it, the stringier it gets.

Break it apart into larger chunks once cooked through, then gently press on those to break it down further.

And if you plan on tossing the meat with sauce, just start tossing right away. The meat will shred on its own as you go!

RECIPE FOR CHUCK ROAST IN A CROCK POT

We’ve rounded up our best beef roast recipes for you to try! Enjoy tender, juicy meat as the main course, stuffed in a sandwich or burrito, or simmered with veggies in a flavorful stew.

Once you’ve found a recipe that’s calling your name, click on the bold link below each image to open the post. From there, you can print, save, or Pin for later!

Chipotle Barbacoa Recipe

This copycat recipe is everything you want from Mexican barbecue. Slow-cooked in a spicy adobo sauce, the meat comes out tender and oh-so flavorful. This is the recipe for chuck roast in a crock pot that I make the most, and it’s excellent for leftovers too. Enjoy this spicy shredded beef in burritos and tacos, on nachos, in quesadillas, or over rice.

Best Ever Crock Pot Beef Pot Roast Recipe

Sunday dinner at its finest, prepped in under 20 minutes… seriously! The crockpot does most of the work, delivering tender, flavorful beef at the touch of a button (or turn of a dial). Pair it with a variety of side dishes to fit the season and your mood, or toss some veggies in with it and call it a day.

Chicago Italian Beef Sandwiches

The only thing better than tender, fall-apart beef is when it’s stuffed into a hoagie with sweet peppers and plenty of melted cheese. A well-seasoned broth soaks right into the meat after it’s been shredded, keeping it flavorful and juicy. When you need a beef chuck roast crock pot recipe that will feed a crowd, this one is always a winner!

Slow Cooker Mississippi Mud Pot Roast

Make this easy recipe for chuck roast in the crock pot with just 5 simple ingredients! Every bite is deliciously tangy and savory, with a little bit of heat from the pepperoncini peppers. Serve over buttery mashed potatoes with roasted vegetables for a hearty dinner any night of the week.

Slow Cooker Beef Bourguignon Recipe

Channel your inner Julia Child with this easy-to-make version of the classic French dish, featuring tender veggies and juicy, herb-infused beef that’s been slow-cooked in wine. When it comes to making chuck roast recipes in the slow cooker, this is the one that impresses the most!

Slow Cooker French Dip Sandwich Recipe

This recipe is an exception to my rule… you don’t actually have to brown the meat first! Toss it in the crockpot with some soup mix, Consommé, a few seasonings, and it comes out tender and juicy every time. Layer slices with provolone atop a toasted sandwich roll, then get to dipping!

Crock Pot Beef Stroganoff

When it comes to comfort food, nothing beats a bowl of meat, veggies, and noodles in a creamy sauce. And this one tastes even better the next day! One of the best slow cooker chuck roast recipes at the end of a long week, when you just need something cozy to help you wind down.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published February 2021, updated and republished February 2026

The post Slow Cooker Chuck Roast Recipes appeared first on The Slow Roasted Italian.

25 Best Chili Recipes

Donna Elick — Fri, 30 Jan 2026 10:00:00 +0000

We’ve rounded up the 25 Best Chili Recipes between our own collection and bookmarked favorites. You’ll find all kinds of different chili recipes, from stovetop to crockpot and meaty to vegetarian. There are even a few ways to incorporate this hearty favorite into other meals. Easy to make, freezer-friendly, and pure comfort food on a cold day… doesn’t get much better than that!

25 Best Chili Recipes

There are all different kinds of chili, whether it’s loaded with ground beef, turkey, sausage, or steak… or if it’s entirely meat-free!

It’s pure comfort food, the kind that warms a body from the inside out. Plus, chili can be pretty economical to make, and it freezes well too.

And don’t get me started on my favorite twists, from chili dogs and hearty casseroles to simmering soups that fill the kitchen with the most amazing smells.

Browse through the recipe descriptions for each of the 25 best chili recipes below. Then, when you find something that you’d like to make, click on the title.

From there, you’ll be taken straight to the post, where you can print, save, bookmark, or Pin the recipe to make later.

HEARTY CHILI RECIPES

Ground beef, steak cubes, double meat… any of these recipes will create a stick-to-your-ribs meal that’s easy to adapt for texture, flavor, and spice level.

Quick Draw Cowboy Chili
Ready in under 30 minutes but still packed with enough Southwestern flavor to knock your boots off. With two types of meat and three bean varieties, this one’s extra hearty and filling.

Rock ‘Em Sock ‘Em Chili
This is Chad’s very own recipe for a rich and hearty beef chili, with big, bold flavor and a mighty spicy kick!

Whisky Jack’s Down Home Steak Chili
Another 30-minute favorite that doesn’t skimp on flavor. This one’s extra smoky from seared steak and Jack Daniel’s whiskey, and there’s plenty of beans to keep you feeling full.

Tasmanian Chili (Outback Copycat)
This bean-free chili is still plenty hearty, with enough steak and veggies to go around. The spices will make your tongue tingle, and it’s extra delicious with toppings piled on!

Over the Top Smoked Chili
Craving the outdoors? Make this thick chili in a Traeger or pellet smoker. The beef drippings flavor the chili while it cooks for maximum smoky goodness.

EASY CHILI RECIPES

There isn’t always time to pull out all the stops, so each of these comes together in under 30 minutes with little to no prep work… perfect for busy weeknights!

5-Ingredient Chili
Flavorful doesn’t have to mean complicated, and this recipe proves that! Beef, tomatoes, beans, and chiles come together for an easy weeknight meal.

Wendy’s Copycat Chili
No reason to hit the drive-thru when you can stay cozy at home! This version tastes just as good as the original, but it feeds the whole family and makes great leftovers.

7 Can Chili Soup
The ultimate dump-and-go dinner, loaded with beans, meat, veggies, and a little Velveeta… for some cheesy goodness, of course!

Hearty Italian Sausage Chili with Beef
A go-to when everyone’s starving and I need dinner on the table fast. 6 ingredients. 15 minutes. Easy peasy.

BEST CROCKPOT CHILIS

Let the slow cooker do the hard work so you can come home to a hot meal that’s ready to serve.

Crockpot Steak Chili Recipe
Stick-to-your-ribs hearty and game day approved, this one’s beautifully seasoned and begging for a second bowl.

Turkey Chili
A favorite for holiday turkey leftovers or just when I’m feeling something lighter. It’s ready in about 4 hours, so you don’t have to wait all day either!

Easy Chili in the Crock Pot
This one’s got all the classic ingredients (plus sausage AND beef!), simmered low and slow for hours for maximum flavor.

Crockpot White Chicken Chili
Lighter, creamier, and zestier than more traditional chili recipes. It’s a great way to mix up the flavors while still enjoying a cozy meal.

MEATLESS AND VEGETARIAN CHILIS

Trust me, you won’t miss the meat once you try these veggie-packed recipes. Even my meat-and-potatoes husband agrees 😉

Power Packed Vegetarian Chili
I’m talking plenty of beans, plenty of peppers, and plenty of spices… plus a bottle of beer as my secret flavor weapon!

Vegetarian Chili with Walnuts
Instead of meat replacements, this recipe combines walnuts, mushrooms, and carrots for flavor, texture, and protein.

Garden Vegetable Beanless Chili Soup
Take advantage of in-season veggies from your local farmer’s market to make this hearty, healthy meal. It’s delicious… no beans about it!

Vegetarian Cincinnati Chili
Also known as Skyline Chili, this one’s served over spaghetti noodles with a variety of toppings. This version is packed with everything but the meat!

UNIQUE & DIFFERENT CHILI RECIPES

Take a step outside the box with these unique and flavorful twists on the comfort food classic.

Italian Chili with Sausage
Of course, we’ve got an Italian-spiced version of America’s favorite cold-weather comfort food on The Slow Roasted Italian!!

Thai-Style Chicken Chili
An Asian take on white chicken chili that’s a must if you love Thai flavors. Tender chicken and veggies in a red curry and coconut milk broth.

Spicy Pork Chili
If you aren’t sure whether to make traditional or Tex-Mex-style chili, simply combine both! This recipe is easy to make on the stove or in the Instant Pot.

Turkey Sweet Potato Chili
When fall flavors are all you crave, this no-bean recipe needs to be in your arsenal! The broth is a quick mole sauce, so it definitely packs a little heat.

CHILI DINNER IDEAS

Whether you’ve got leftovers to use or are in the mood for different types of chili recipes, these will leave you feeling just as satisfied!

Chili Mac and Cheese
This recipe combines two comfort foods into one dish that’s super easy to make. Extra gooey, extra flavorful, and ready in 30 minutes.

Easy Baked Chili Cheese Dogs
A family favorite that’s great for parties, game day, or a pack of hungry teens. Set up a topping bar and let everyone make their own!

Cheesy Chili Mashed Potatoes
This one’s got all the love of a home-cooked meal with a few time-saving shortcuts. One of my favorite chili dinner ideas when we’re not in the mood for a soup or stew-based meal.

Pasta Fagioli Soup Recipe
With ground beef, veggies, white and red beans, ditalini pasta, and plenty of Italian seasonings, this copycat Olive Garden recipe could technically be called an Italian chili soup!

HOMEMADE CHILI FAQ

What are the best chili toppings?

For a classic bowl, you can’t go wrong with shredded cheddar cheese, diced green onions, and some crumbled homemade cornbread.

But different types of chili recipes may call for different toppings. Try diced bell pepper or jalapeño with Tex-Mex flavors or corn chips with something extra smoky. If it’s extra spicy, a dollop of sour cream will cool things down.

What’s the secret to a really flavorful chili?

Hands down, the most overlooked ingredient in a spice cabinet is salt. It marries all of the other ingredients together. Salt is the single most important ingredient to add to chili! Without it, the flavors will be muted and bland.

Otherwise, seasonings can vary for different kinds of chili. Here are a few ideas to take your pot from great to phenomenal.

Vinegar: This isn’t always actual vinegar, although it could be. Just using a vinegar-based ingredient like soy sauce or Worcestershire will help cut the acidity in tomato-based chili.

Spice Blends: I mean, they don’t call it chili seasoning for nothing. Pair spices with the type of meat used or the overall flavor profile you’re aiming for. And don’t be afraid to add more if needed!

White or Brown Sugar: Sugar has the same effect on an acidic ingredient that vinegar does, but it also adds a bit of sweetness.

Alcohol: Beer, vodka, and whiskey or bourbon are fantastic flavor enhancers in all kinds of different chili recipes. As long as the chili simmers at 190°F for 5 minutes, the alcohol will burn off, leaving behind nothing but incredible flavor.

Bittersweet Chocolate: If you’ve ever had Mexican mole sauce, you know that dark chocolate adds depth and richness. And it can do the same thing to a chili broth!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published October 2012, updated and republished January 2026

The post 25 Best Chili Recipes appeared first on The Slow Roasted Italian.

Crockpot Creamy Chicken Noodle Soup

Donna Elick — Wed, 07 Jan 2026 10:00:00 +0000

Crockpot Creamy Chicken Noodle Soup is pure comfort in a bowl. Tender chicken, soft vegetables, and wide egg noodles swim in a silky, herb-infused broth that feels rich without being overwhelming. Every spoonful is cozy, familiar, and deeply satisfying. It’s the kind of soup that warms you from the inside out and makes you slow down long enough to actually enjoy it. Even better, you can make this creamy chicken soup crock pot recipe in just a few hours!

WHY YOU’LL LOVE CREAMY CHICKEN SOUP IN THE CROCK POT

Hands-off slow cooker comfort
Creamy without being thick or heavy
Perfect make-ahead soup
Classic flavors that everyone loves
Freezer-friendly (before noodles)

Crockpot Creamy Chicken Noodle Soup

When we’re craving comfort, but maybe not in one specific direction, this is the recipe I reach for!

Chad loves classic chicken noodle soup. I lean hard toward rich, creamy comfort. This one lands right in the middle, which honestly feels like a small miracle.

You load up the slow cooker, walk away, and let it handle the heavy lifting.

The chicken turns tender, the vegetables soften just right, and the herbs quietly do their thing in the background. It basically cooks itself.

Then you finish it off. Gently. Creamy, but still familiar. Cozy, but not heavy. The kind of soup you sit down with instead of rushing through.

Creamy chicken noodle soup in the crock pot just works. And when we’re both happy with dinner, I know it’s a keeper.

If you love this cozy chicken noodle, our Chick-fil-A Chicken Noodle Soup Copycat is a must-try that captures the restaurant magic perfectly!

INGREDIENT NOTES

Chicken Breasts: Boneless, skinless, and easy. Thighs work too if that’s what you have. Aim for 1 ½ pounds either way.
Fresh Herbs: Rosemary and thyme add quiet depth without overpowering. And you can remove whole sprigs before serving.
Chicken Stock: Use good stock… it’s the backbone of the soup. Kitchen Basics is my go-to.
Egg Noodles: Wide noodles hold up best and feel hearty.
Butter & Flour: Combine these into a paste as a sort of roux (uncooked), which will thicken the soup as it simmers at the end.
Heavy Cream: Adds richness without turning this slow cooker creamy chicken soup into chowder.

VARIATIONS

Extra Veggies: Mix in frozen peas or green beans at the end.

Herb Switch: Use a bay leaf instead of rosemary for a mellower flavor.

Richer Version: Add an extra splash of cream just before serving.

Thigh Meat: Swap chicken breasts for boneless thighs.

No Noodles: Skip the noodles and serve slow cooker creamy chicken soup over mashed potatoes or biscuits.

SERVING SUGGESTIONS

Finish with extra parsley and cracked black pepper.
Mop up every last drop with cheddar bay biscuits or thick slices of beer bread.
Add saltines or oyster crackers for crunch.
Pair crockpot creamy chicken noodle soup with a simple side salad.
Enjoy leftovers with a grilled cheese sandwich.

CREAMY CHICKEN NOODLE SOUP SLOW COOKER FAQ

Why add the cream mixture later?

It thickens the soup gently without breaking or curdling.

Can I cook this on low?

Yes, cook creamy chicken soup in the crock pot on Low for 6-7 hours before finishing with the cream mixture and noodles.

Will the noodles soak up all the broth?

Over time, yes. Add a splash of stock when reheating, or cook the noodles separately if you plan on leftovers.

Boil egg noodles according to the package directions, but use chicken stock instead of water so they still soak up some of that flavor. Then, add a handful to each bowl.

Can I freeze this soup?

Sure… without the noodles. Add those fresh when reheating.

What makes this creamy chicken noodle soup slow cooker recipe work is balance.

The slow cooker gives the chicken time to gently release flavor into the broth while staying tender. The vegetables soften slowly, which brings natural sweetness without needing anything extra.

And the cream mixture comes in at the end, thickening the soup smoothly instead of all at once. That timing matters.

Flour needs heat and liquid to fully hydrate, and the slow cooker provides both without aggression. The noodles finish the job by adding body as they cook, turning the broth silky instead of thin.

It’s not about richness for the sake of it… it’s about structure. When those pieces line up, the soup feels comforting, familiar, and just right in every spoonful.

DONNA’S PRO TIPS

Layer ingredients in the right order. Chicken, then veggies, then broth.
Don’t over-shred the chicken, or it’ll become stringy and tough. Bite-sized pieces matter!
Keep the roux lump-free. Melt butter before adding flour, then slowly whisk in cream.
Taste after thickening. Salt behaves differently once cream is added.
Add noodles closer to serving for the best texture.
Remove herb stems before seasoning at the end.
Thin leftovers with stock, not water. It keeps things flavorful and creamy.

TOOLS NEEDED

Slow Cooker: A 5- or 6-quart crockpot works best.
Mixing Bowl: To make the creamy roux.
Sharp Knife + Cutting Board: Dice up all the veggies quickly and evenly.
Whisk: Keeps the cream mixture lump-free.
Ladle: For dishing up this incredible crockpot creamy chicken noodle soup!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Soup Recipes

Easy Crockpot Taco Soup Recipe + Video

Crockpot Potato Soup (Thick and Creamy Recipe) + Video

Crockpot Tortellini Soup with Meatballs and Veggies

Easy Crock Pot French Onion Soup + Video

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Cozy, classic chicken noodle soup
Slow cooker does the work
Creamy but not heavy
Add noodles at the end
Great make-ahead option
Freeze without noodles
Comfort food that always works

Crockpot Creamy Chicken Noodle Soup

Make Crockpot Creamy Chicken Noodle Soup in under 4 hours with simple, fresh ingredients. No need to cook the noodles in a separate pot!

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings (about 1 ½ to 2 cups per serving)

Calories 313cal

Author Donna Elick

Equipment

Ingredients

2 to 3 boneless skinless chicken breasts about 1 ½ pounds total
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 ribs celery, diced (1 cup)
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (1 cup)
2 sprigs fresh rosemary
3 sprigs fresh thyme
5 cups chicken stock (40 fluid ounces)
1 1/2 to 2 cups wide egg noodles
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup heavy cream
Fresh parsley, chopped for garnish

Instructions

ADD CHICKEN: Place 2 to 3 boneless skinless chicken breasts in the bottom of a slow cooker. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
ADD VEGETABLES: Add 2 ribs celery, diced, 1 medium yellow onion, diced , 2 medium carrots, peeled and diced, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme.
ADD STOCK: Pour in 5 cups chicken stock. Cover and cook on high for 3 hours, until the chicken is cooked through and tender.
SHRED CHICKEN: Remove the chicken and shred or cut into bite-sized pieces. Return the chicken to the slow cooker.
MAKE CREAM MIXTURE: In a small bowl, melt 4 tablespoons unsalted butter. Whisk in 4 tablespoons all-purpose flour until smooth. Slowly whisk in 1 cup heavy cream until fully combined.
THICKEN SOUP: Pour the cream mixture into the slow cooker and stir well.
COOK NOODLES: Add 1 1/2 to 2 cups wide egg noodles. Cover and cook for 20 to 30 minutes, until the noodles are tender.
SEASON: Remove the rosemary and thyme sprigs. Taste the soup. If it tastes flat, add kosher salt ¼ teaspoon at a time, stirring and tasting between additions, until the flavor pops.
SERVE: Ladle into bowls and garnish with Fresh parsley, chopped.

Notes

Make-Ahead: Make the soup through Step 6 (without noodles). Refrigerate up to 2 days. Reheat, then add noodles just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of chicken stock or cream if the soup thickens.

Freezing: Freeze the soup without noodles for up to 3 months. Thaw overnight in the refrigerator, reheat, then add freshly cooked noodles.

Nutrition

Originally published December 2024, updated and republished January 2025

The post Crockpot Creamy Chicken Noodle Soup appeared first on The Slow Roasted Italian.

Slow Cooker Archives - The Slow Roasted Italian

Mexican Crack Chicken (Creamy Crockpot Mexican Chicken)

Why You’ll Love This One

Donna’s Pro Tips for Crockpot Mexican Chicken

Mexican Crockpot Chicken Ingredient Notes

How to Serve Crockpot Mexican Chicken

How Do You Cook Mexican Chicken in a Slow Cooker?

What Is Slow Cooked Mexican Chicken Called?

What Do Mexican Style Marinates Consist Of?

Can You Freeze Crockpot Mexican Chicken?

Mexican Crack Chicken

Ingredients

Instructions

Notes

Nutrition

Slow Cooker Carnitas (3-Ingredient Pork Recipe) + Video

WHY YOU’LL LOVE THIS SLOW COOKER CARNITAS RECIPE

Slow Cooker Carnitas

INGREDIENT NOTES

VARIATIONS

SERVING SUGGESTIONS

CARNITAS RECIPE SLOW COOKER FAQ

TOOLS NEEDED

Other Slow Cooker Recipes

Slow Cooker Carnitas (3-Ingredient Pork Recipe)

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

Crockpot Chicken and Rice + Video

WHY YOU’LL LOVE CHICKEN AND RICE IN CROCKPOT

Crockpot Chicken and Rice

INGREDIENT NOTES

VARIATIONS

SERVING SUGGESTIONS

CROCKPOT CHICKEN AND RICE RECIPES FAQ

TOOLS NEEDED

Other Crockpot Recipes

Crockpot Chicken and Rice

Ingredients

Instructions

Video

Notes

Nutrition

Maid Rite Sandwich Recipe​ + Video

WHY YOU’LL LOVE THIS LOOSE MEAT SANDWICH

Maid Rite

INGREDIENT NOTES

VARIATIONS

SERVING SUGGESTIONS

MAID RITE RECIPE FAQ

TOOLS NEEDED

Other Easy Crockpot Sandwich Recipes

Maid Rite Sandwich Recipe

Equipment

Ingredients

For Serving

Instructions

Video

Notes

Nutrition

Barbacoa Recipe + Video

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

Barbacoa Recipe

INGREDIENT NOTES

VARIATIONS

SERVING SUGGESTIONS

BARBACOA CHIPOTLE FAQ

TOOLS NEEDED

Other Easy Copycat Recipes

Chipotle Barbacoa (Slow Cooker Copycat) + Video

Equipment

Ingredients

FOR THE BEEF

FOR THE SAUCE

Instructions

Video

Notes

Maid Rite Sandwich Recipe + Video