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:
- Slow Cooker Chili
- Easiest-Ever Chicken Tacos
- Cowboy Crack: A Chip Dip You MUST Make [they don’t call it crack for nothin’]
- Melt-In-Your-Mouth Pot Roast
- Slow Cooker Party Mix
- 3 Crockpot Meals, 4 Ingredients [OR LESS] For a Family of 5
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!!
Ingredients
- 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
Instructions
-
Place Frozen Chicken in Slow cooker
-
Top Frozen Chicken with diced tomatoes, rotel, corn, beans, ranch dressing mix, cumin, chili powder and onion powder.
-
Stir to combine.
-
Place Cream Cheese on top.
-
Cover and cook on low for 6-8 hours, stirring periodically.
-
In crockpot, shred chicken using two forks.
-
Stir well until cream cheese is mixed.
-
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!
Ingredients
- 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]
Instructions
-
Place Frozen Chicken, 12oz Beer, minced garlic and salt in a slow cooker.
-
Cover and cook on low heat for 8 hours.
-
After 8 hours; remove chicken from the slow cooker and shred [Chicken should shred easily].
-
Remove some of the liquid from the slow cooker.
-
Place shredded chicken back in slow cooker with remaining liquid
-
In a small pan, melt the butter over medium heat.
-
Once melted, add in flour and whisk for about 2 minutes [should have a paste consistency].
-
Slowly whisk in beer [½ cup] and milk.
-
Continue whisking until smooth and thickened.
-
Turn the heat to low and slowly stir in shredded cheese, a little at a time, until melted.
-
Add salt and pepper to taste! [I also sprinkle a little garlic powder]
-
Stir in chives.
-
If cheese is too thick, add in a little milk for a thinner consistency.
-
For some extra kick we add in diced fresh jalapeños!!
To Serve:
-
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
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
Ingredients
- 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]
Instructions
-
Heat olive oil in a large pan on medium to high heat.
-
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.
-
Cut the potatoes in half and the carrots into ½ inch pieces and throw both into the crockpot.
-
Put your two packages of brown gravy mix into the crockpot.
-
Next, add in your water, beef broth, onion powder, garlic powder, and salt.
-
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!
