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3 Easy [and Oh-So Delicious] Slow Cooker Recipes

October 28, 2020


Erin Schrader

I love a lot things about fall. Fall fashion [shoutout chunky, oversized sweaters], football season [Go Irish!] and I’ll admit, the leaves changing 50 shades of orange is pretty easy on the eyes too. But the one thing I love about fall most of all is the excuse to break out my trusty Crock-Pot. Sure, you can use these bad boys year-round, but it feels like there’s an unwritten rule about putting them to use seasonally. Chili on a chilly day? Check. Chip dip all game day, every game day? You better believe it. Fall is officially here and Crock-Pot season is in full swing around these parts. The LIY Team is cranking up our slow cookers to bring you a few of our very favorite [and easiest] Crock-Pot recipes of all time. Dig in, friends!

ps. Today we’re sharing a few newbies to livinginyellow.com, but in case you missed them, be sure to give my tried and true slow cooker recipes a whirl while you’re at it:

Chicken Cream Cheese Chili

Crockpot Chicken Cream Cheese Chili

Taco Tuesday’s getting Fallified! This one is a crowd pleaser and so easy to make! For those chilly days that you want a taco but also want chili, this recipe has you covered and it’s even better as leftovers!!

Prep Time 10 minutes
Servings 6


  • 1-2 lbs Chicken Breast [frozen]
  • 1 can Petite Diced Tomatoes
  • 1/2 can Rotel Tomatoes [for more heat, add in full can of rotel and ½ can diced tomatoes]
  • 1 can Corn [do not drain]
  • 1 can Black Beans [drained and rinsed]
  • 1 pkg. Ranch Dressing Mix
  • 1 tbsp. Cumin
  • 1 1/2 tsp. Chili Powder
  • 1 tsp. Onion Powder
  • 1 8 oz. pkg. Cream Cheese

For Serving:

  • Shredded Cheese
  • Avocado
  • Tortilla Chips
  • Rice


  1. Place Frozen Chicken in Slow cooker

  2. Top Frozen Chicken with diced tomatoes, rotel, corn, beans, ranch dressing mix, cumin, chili powder and onion powder.

  3. Stir to combine.

  4. Place Cream Cheese on top.

  5. Cover and cook on low for 6-8 hours, stirring periodically.

  6. In crockpot, shred chicken using two forks.

  7. Stir well until cream cheese is mixed.

  8. Serve with chips, over rice or with your favorite toppings [we use black olives, hot sauce, avocado slices]!!

Beer Chicken & Cheese Sandwiches

Beer Chicken & Cheese Sandwiches

Beer, Chicken and Cheese! Not much more you can ask for in this recipe! A household favorite for Saturday football games, Fall nights and those quick and easy meals that are crowd pleasers!

Prep Time 12 minutes
Cook Time 8 hours
Servings 8 Sandwiches


  • 1-2 lbs Chicken Breast [Frozen]
  • 12 oz Beer [we prefer Oktoberfest but any Ale will work!]
  • 2 Cloves Garlic [minced]
  • 1 tsp. Salt
  • 2 tbsp. Butter
  • 2 tbsp. Flour
  • 1/2 cup Beer
  • 3/4 cup Milk
  • 8-10 oz Sharp Cheddar Cheese
  • 2 tbsp. Chives [chopped]
  • Pretzel Rolls
  • Dijon Mustard [for serving]


  1. Place Frozen Chicken, 12oz Beer, minced garlic and salt in a slow cooker.

  2. Cover and cook on low heat for 8 hours.

  3. After 8 hours; remove chicken from the slow cooker and shred [Chicken should shred easily].

  4. Remove some of the liquid from the slow cooker.

  5. Place shredded chicken back in slow cooker with remaining liquid

  6. In a small pan, melt the butter over medium heat.

  7. Once melted, add in flour and whisk for about 2 minutes [should have a paste consistency].

  8. Slowly whisk in beer [½ cup] and milk.

  9. Continue whisking until smooth and thickened.

  10. Turn the heat to low and slowly stir in shredded cheese, a little at a time, until melted.

  11. Add salt and pepper to taste! [I also sprinkle a little garlic powder]

  12. Stir in chives.

  13. If cheese is too thick, add in a little milk for a thinner consistency.

  14. For some extra kick we add in diced fresh jalapeños!!

To Serve:

  1. Warm pretzel buns in oven for a couple minutes at 350°, place shredded chicken on bottom bun, place cheese on top! Enjoy!

Granny Arlene’s Southern Roast

5 from 1 vote

Arlene’s Southern Roast

There’s nothing like cozying up with roast on a chilly day. It’s simple, but don’t let it fool you - it’s delicious! This recipe is special to me because it’s from my Granny. She passed away in 2013, so using one of her recipes is a way for me to feel connected to her and keep her spirit alive. I hope you love this roast as much as I do! -Katy

Prep Time 10 minutes
Servings 8 People


  • 1-2 lbs Chuck Roast
  • 1 tbsp. Olive Oil
  • 1/2 cup Water
  • 1 1/2 cup Beef Broth [low sodium or regular]
  • 2 pkg. Brown Gravy Mix [low sodium or regular]
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1/2 tsp. Sea Salt [optional]
  • Pepper
  • 7-8 Small Yukon Potatoes [cut in half]
  • 5 Large Carrots [cut into 1/2 inch pieces]


  1. Heat olive oil in a large pan on medium to high heat.

  2. Season the meat with a sprinkle of garlic powder and pepper then sear it in the pan until the outside is brown on both sides. Then, put the meat into the crockpot.

  3. Cut the potatoes in half and the carrots into ½ inch pieces and throw both into the crockpot.

  4. Put your two packages of brown gravy mix into the crockpot.

  5. Next, add in your water, beef broth, onion powder, garlic powder, and salt.

  6. Stir and cook on high for approximately 4 hours. Then turn on low for another 2 hours or as long as you’d like. Enjoy!

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