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.

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

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.

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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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 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 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

Serving: 6ounces | Calories: 314cal | Carbohydrates: 4g | Protein: 51g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 448mg | Sugar: 3g | Fiber: 1g | Calcium: 18mg | Iron: 2mg

Originally published November 2015, 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 supporting us, it helps us keep creating new recipes.

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

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.

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

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.

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.

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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 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 4

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

Serving: 1 | Calories: 1088cal | Carbohydrates: 73g | Protein: 70g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 262mg | Sodium: 1094mg | Sugar: 7g | Fiber: 4g | Calcium: 400mg | Iron: 3mg

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.

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! 

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

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.

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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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 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 373cal

Author Donna Elick

Equipment

• slow cooker
• slotted spoon
• chicken base

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

Serving: 1sandwich | Calories: 373cal | Carbohydrates: 26g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 106mg | Sodium: 574mg | Sugar: 7g | Fiber: 1g | Calcium: 88mg | Iron: 6mg

Originally published April 2014, 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 supporting us, it allows us to keep creating new recipes.

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

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!

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

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.

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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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 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

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

Serving: 1 | Calories: 312cal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 775mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg

Originally Published January 2021, 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 supporting us, it helps us keep creating new recipes.

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

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.

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

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.

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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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 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

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

Serving: 1 | Calories: 529cal | Carbohydrates: 48g | Protein: 33g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 743mg | Sugar: 5g | Fiber: 3g | Calcium: 102mg | Iron: 4mg

Originally published January 2021, updated and republished March 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 Crock Pot Beef Stroganoff appeared first on The Slow Roasted Italian.

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

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.

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

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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 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 1 -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

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 Beef Tallow appeared first on The Slow Roasted Italian.

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.

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.

Don’t miss a thing! Follow us on
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Originally published February 2021, updated and republished February 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 Slow Cooker Chuck Roast Recipes appeared first on The Slow Roasted Italian.

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

Enjoy!

With love, from our simple kitchen to yours.

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Originally published October 2012, updated and republished January 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 25 Best Chili Recipes appeared first on The Slow Roasted Italian.

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.

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

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.

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

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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 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 6 (about 1 ½ to 2 cups per serving)

Calories 313cal

Author Donna Elick

Equipment

• slow cooker
• small bowl
• whisk

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

Serving: 1 | Calories: 313cal | Carbohydrates: 11g | Protein: 14g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 518mg | Sugar: 3g | Fiber: 1g | Calcium: 55mg | Iron: 1mg

Originally published December 2024, updated and republished January 2025

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

WHY YOU’LL LOVE CROCK POT HOT WINGS

• Dump-and-stir easy. Truly.
  
• Works with fresh or frozen wings.
  
• Sweet heat that everyone can handle.
  
• Perfect for feeding a crowd without babysitting the stove.
  
• That quick broil at the end? Worth it.

Crock Pot Buffalo Wings

I’ve been making this slow cooker buffalo wings recipe forever. Game days. Family nights. Random Tuesdays when wings just sound right.

You dump everything in the crock pot. You walk away. You let it do its thing.

The crockpot makes them tender… Almost fall-apart tender. Then the broiler steps in and does the real work.

Sticky edges. Bubbling sauce. A little caramelization. Don’t skip that part! That’s where the magic shows up.

These crock pot buffalo wings look like you tried harder than you did. Which… honestly… is my favorite kind of cooking.

Pair with fried zucchini sticks and more of my addicting appetizers for the perfect game day plate!

Craving more of that spicy buffalo flavor? You’ve got to try these chicken meatballs. I also have an incredibly cheesy and addictive dip recipe that will be the highlight of any party.

Or, spice up some of the classics like mac and cheese or pasta salad!

INGREDIENT NOTES

• Chicken Wings: Fresh or frozen both work for this slow cooker hot wings recipe. Frozen just needs more time. No thawing drama.
  
• Buffalo Wing Sauce: Use your favorite bottled sauce. Mild, medium, hot… your call. I like Frank’s brand.
  
• Unsalted Butter: Keeps the sauce rich without tipping it too salty.
  
• Honey: Softens the heat and helps the sauce caramelize under the broiler.

VARIATIONS

Extra Hot: Use hot buffalo sauce and reduce the amount of honey (or omit it entirely).

Sweet-Leaning: Add another tablespoon or two of honey.

Thicker Sauce: Boil the sauce on the stove for 5-8 minutes before broiling the wings.

Party Cuts: Split wings into flats and drumettes before cooking to make serving a bit easier.

Super Saucy: Brush wings with sauce, broil for a minute, then coat with more sauce and broil again. Repeat until they’re extra sticky and caramelized.

SERVING SUGGESTIONS

• Pile high with celery sticks and cold ranch dressing or blue cheese dip.
  
• Top with sliced green onions for color and brightness.
  
• Serve crock pot buffalo wings with crunchy cole slaw.
  
• Add a big bowl of chips and call it dinner.
  
• Perfect next to pizza, sliders, or anything grilled.

SLOW COOKER BUFFALO WINGS RECIPE FAQ

I learned a long time ago that wings don’t need babysitting… just patience.

The slow cooker breaks everything down gently, especially connective tissue in the wings, which is why they come out so tender.

Broiling isn’t about cooking them more. It’s about concentrating flavor. Heat plus sugar equals caramelization. That’s science doing us a favor.

I’ve tried skipping it before. I don’t anymore. When people ask why these slow cooker buffalo wings taste better than expected… that’s the reason.

TOOLS NEEDED

• 5-quart Slow Cooker: Gives the wings room to cook evenly.
  
• Rimmed Baking Sheet: Sauce gets bubbly. Rims matter.
  
• Aluminum Foil: Easy cleanup. No scrubbing later.
  
• Tongs: You’ll want control when moving those wings.
  
• Saucepan (Optional): If you want an extra thick and sticky sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Print

Crock Pot Buffalo Wings (Easy Recipe)

Crock Pot Buffalo Wings make the best appetizer, and you only need 4 ingredients to make a batch. Sticky, saucy, and oh so snackable!

Course Appetizer

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 -8

Calories 460cal

Author Donna Elick

Equipment

• slow cooker
• baking sheets
• aluminum foil
• heat resistant spoon/spatula

Ingredients

• 4 pounds chicken wings fresh or frozen (See Notes)
• 1 cup buffalo wing sauce I use Franks
• 2 tablespoons unsalted butter
• 6 tablespoons honey

Instructions

• MAKE SAUCE: Add 1 cup buffalo wing sauce, 2 tablespoons unsalted butter, and 6 tablespoons honey to a 5-quart slow cooker. Stir until combined.
• ADD WINGS: Add 4 pounds chicken wings and stir until the wings are evenly coated in the sauce.
• SLOW COOK: Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the wings are tender and fully cooked.
• PREP FOR BROIL: Remove the wings from the slow cooker and place them on a foil-lined rimmed baking sheet. Spoon some of the sauce from the slow cooker over the wings.
• BROIL: Set the oven to broil. Broil the wings for 2 to 3 minutes, until the sauce is bubbling and lightly caramelized. Watch closely to prevent burning.
• SERVE: Remove from the oven and serve immediately.

Video

Notes

Fresh vs Frozen: Frozen wings work great with the longer cook time listed. If using fresh wings, cook for 3 to 4 hours on low or 1 to 2 hours on high.

Thicker Sauce Option: For a thicker, stickier sauce, transfer the sauce to a saucepan and boil for 5 to 8 minutes, stirring occasionally, until reduced. Brush over wings before broiling.

Layered Sauce Tip: For extra saucy wings, brush with sauce, broil for 1 minute, remove and recoat, then broil again. Repeat until caramelized.

Cornstarch Shortcut: Instead of broiling, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir into the slow cooker and cook on high for 30 minutes to thicken the sauce.

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

Reheating: Reheat in a 375°F oven for 10 to 15 minutes or in an air fryer until heated through.

Nutrition

Serving: 1 | Calories: 460cal | Carbohydrates: 17g | Protein: 30g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 1347mg | Sugar: 17g | Fiber: 0.04g | Calcium: 22mg | Iron: 2mg

Originally published February 2014. Updated and republished January 2026

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The post Crock Pot Buffalo Wings (Easy Recipe) + Video appeared first on The Slow Roasted Italian.