Crockpot Chicken Gnocchi Soup

Crockpot Chicken Gnocchi Soup

Chicken Recipes Crock-pot Recipes

Crockpot Chicken Gnocchi Soup – easy, comforting, lots of vegetables, no heavy cream. Perfect with crusty bread and a green salad.

Crockpot Chicken Gnocchi Soup

Prep Time: 10 minsYield: 8-10
Cook Time: 6 hoursKeyword: crockpot chicken

Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.

Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened.

While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.

Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.

5 ounces fresh baby spinach
2-3 cloves garlic, minced
6 slices bacon
2 12 ounce cans evaporated milk
4 cups chicken broth
1 teaspoon salt
1 teaspoon poultry seasoning
1-2 teaspoon Italian seasoning
1-2 teaspoons dried basil
1 lb. boneless skinless chicken breasts
3 tablespoons cornstarch dissolved in 2 tablespoons water
2 1lb. packages DeLallo mini potato gnocchi (about 4 cups)
2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)

Calories Per Serving: 280% Daily Value

Total Fat 5.3g8%

Cholesterol 39mg13%

Sodium 951.6mg40%

Total Carbohydrate 38.1g13%

Sugars 6.1g-%

Protein 19.6g39%

Vitamin A 164.9µg11%

Vitamin C 16.9mg28%

Be sure to taste and adjust with salt/pepper before serving. It may need more depending on the saltiness of your broth.

You can use something other than evaporated milk, but I found that evaporated milk has the creaminess of half and half or heavy whipping cream without actually needing to use up all my good half and half in the soup.

The leftovers do soak up a lot of the moisture, so you might need to add more evaporated milk depending on how soupy you want it and/or how long you’ll be keeping it around.

TAGS: Crockpot | Chicken recipes
Sponsored: crockpot, chicken, soup, salad

Slow-Cooker Stuffed Peppers

Slow-Cooker Stuffed Peppers

Crock-pot Recipes Dinner Recipes

Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker.

Slow-Cooker Stuffed Peppers

Prep Time: 15 MIN
Cook Time: 6 HRServings: 6
Total Time: 6HR 15MINkeyword: slow cooker

Trim tops off bell peppers; remove ribs and seeds. Set aside.

Place beef in large bowl; set aside.

In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.

Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.

Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.

6 large bell peppers
1 1/2 lb lean (at least 80%) ground beef
2teaspoons olive oil
1/4 cup finely chopped onion
2 cloves finely chopped garlic
1 1/2 cups cooked white rice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 can (15 oz) tomato sauce
1 1/4 cups shredded Cheddar cheese (5 oz)

Serving size: 1 serving

Calories 420Calories from Fat 200

Total Fat23g

Cholesterol95mg

Sodium1120mg

Potassium780mg

Total Carbohydrate24g

Protein29g

Using lean ground beef makes for a less greasy finished dish.

Use any good melting cheese you like! Mozzarella, Jack or even pepper Jack would all be delicious substitutes.

TAGS: dinner recipes | healthy recipes
Peppers, tomato sauce, white rice

Crock Pot Creamy Chicken Stew

Crock Pot Creamy Chicken Stew

Chicken Recipes Crock-pot Recipes

This crock pot chicken stew has a thick and creamy broth that simmers slowly with red potatoes and your favorite vegetables. This stew is amazing on its’ own or served over biscuits!

Crock Pot Creamy Chicken Stew

Prep Time: 10 MinsCourse: Soup
Cook Time: 6 HrsCuisine: American
Total Time: 6 Hrs 10 minskeyword: Chicken Stew

Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter.

Salt/Pepper the diced chicken if desired and add to the crock pot.

Mix together the soup, milk, sour cream and ranch dressing mix. Temper the mixture by heating it for 40 seconds in the microwave. Pour on top of the chicken.

Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products.

Sprinkle with parsley and crumbled bacon and serve. This tastes delicious over biscuits!

RECIPE NOTES:

*The extra fat in whole milk will prevent it from curdling, along with tempering it beforehand and cooking it low and slow.

Slow cookers do vary in terms of heat and cook time, thus the 6-8 hour range. You know your slow cooker best.

Check out the step-by-step video of this recipe at the top of the post.

2 boneless chicken breasts, cut into bite sized pieces
1 Tablespoon butter
1 medium onion, diced
4 red potatoes, sliced
1 cup baby carrots
¾ cup green beans
½ cup celery, diced
10 ¾ oz. cream of chicken soup
1/2 cup whole milk*
1/2 cup sour cream
1 oz. dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices bacon, cooked/crumbled, to garnish (optional)

Calories431

Fat15g

Saturated Fat7g

Cholesterol67mg

Sodium1268mg

Potassium1488mg

Carbohydrates52g

Fiber5g

Sugar9g

Protein20g

Vitamin A102%

Vitamin C30.3%

Calcium13%

Iron17.6%

TAGS: Crock pot Recipes | Chicken stew
crock pot, Chicken stew, soup, vegetables, biscuits

Crock pot Philly Cheese Steaks

Crock pot Philly Cheese Steaks

Crock-pot Recipes Dinner Recipes

I’ve never been to Philadelphia. But you guys have to try these Crockpot Philly Cheesesteaks.

Crock pot Philly Cheese Steaks

Prep Time: 15 minsCourse: Main Course
Cook Time: 6 hoursCuisine: American
Total Time: 6 hours 15 minskeyword: Crockpot

In the bowl of a crockpot, toss together the onions, brown sugar and worchestire sauce. Add the butter and steak. Sprinkle the steak with garlic powder and then generously sprinkle with salt and pepper. Nest add the mushrooms and bell peppers and then pour in 2 1/2 cups of beef broth + the soy sauce. Cover and cook on low for 6-8 hour or on high for 5-6 hours, stirring once or twice throughout cooking if possible. If the liquid get too low (if the steak is not mostly submerged in beef broth), add the remaining 1/2 cup of beef broth.

Once the steak is finished cooking, stir in the cilantro. Taste and adjust salt + pepper to your liking.

Preheat the oven to 400 degrees F. Spread a little mayo on each hoagie (if using) and then stuff equal amounts of the steak mixture into each hoagie roll and then generously top with provolone cheese. Wrap each hoagie in foil and place in the oven for 5-10 minutes or until the cheese has melted. Serve warm with jalapeños + french fries if desired.

To Make these Cheesesteak on the Stove:

Preheat the oven to 400 degrees F.

Heat a a large skillet over medium high heat. Add 2 tablespoons butter and the onion. Sprinkle the onion with brown sugar, cook for about 5 minutes or until the onion is soft. Add the green pepper, mushrooms and a pinch of salt and pepper. Cook 5-8 minutes or until the veggies are soft. Remove from the skillet and place in a bowl.

Return the skillet to medium high heat and add another tablespoon butter. When the skillet is hot, add the steak and sprinkle it with the garlic powder. Cook for 2-3 minutes or until the steak is cooked to your liking. Remove from the heat and add the worchestire sauce and soy sauce. Spread a little mayo on each hoagie (if using) and then stuff equal amounts of the steak mixture into each hoagie roll and then generously top with provolone cheese. Wrap each hoagie in foil and place in the oven for 5-10 minutes or until the cheese has melted. Serve warm with jalapeños + french fries if desired.

1-2 slice sweet onions thinly (I used 1)
2 teaspoons brown sugar
1 tablespoon worchestire sauce
2 tablespoons butter
1 teaspoon garlic power
salt + pepper
8 ounces button mushrooms sliced
2 poblano peppers or green bell peppers sliced
1 tablespoon low sodium soy sauce
2 1/2 - 3 cups beef broth
1/3 cup fresh cilantro or parsley
4-6 hoagie rolls
chipotle or regular mayo optional
6 slices provolone cheese
2 pounds round sirloin steak or skirt steak, thinly sliced (use 1 1/2 pounds New York Strips or Ribeys for the Stove-Top version)

Calories301 kcal

TAGS: Crockpot recipes | Main course ideas
crockpot, cheese, steak, main course

Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy

Chicken Recipes Crock-pot Recipes Easy Recipes

Crock pot chicken and gravi recipe. And it’s one of those meals my whole family likes and it doesn’t take a lot of ingredients.

Crock Pot Chicken & Gravy

Ingredients :

2 packets dry chicken gravy mix
1 (10.75 oz.) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
garlic powder, salt & black pepper, to taste
1/2 cup sour cream (optional)
rice, mashed potatoes or noodles, for serving

Instructions :

Season chicken breasts with garlic powder, black pepper and just a tad bit of salt on both sides. Note: the chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work.)

In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water. I just whisk until it is mostly smooth.

Add the seasoned chicken breasts.

Be sure to get them covered in gravy.

Cover and cook on low for about 6-8 hours.

Once cooked, break chicken up into chunks using a fork.

Stir in sour cream (if using.) Note: I think the sour cream adds a great creaminess to this so I definitely recommend adding it in! Then serve over rice, mashed potatoes or noodles.

Enjoy!

Video Recipe:

Tag: Easy cooking | Crock pot Recipes
crock pot, chicken breasts, dinner recipes, family-friendly

Crock Pot Chicken and Stuffing

Crock Pot Chicken and Stuffing

Chicken Recipes Crock-pot Recipes

Extra-juicy chicken and savory stuffing simmer together in the crock pot with your favorite vegetables for an easy, comforting meal that the family will love!

Crock Pot Chicken and Stuffing

Ingredients :

4 boneless skinless chicken breasts, salted and peppered if desired.
1 teaspoon dry parsley
10.5 oz. cream of chicken soup
8 oz. sour cream, (equivalent to 1 cup)
6 oz. box stuffing mix
¾ cup chicken broth
2 cups green beans, fresh or frozen
1 cup baby carrots

Optional stuffing additions:

1/2 cup onions, diced
1/2 cup celery, diced
1/4 cup dried cranberries
1/2 cup crumbled sausage, (cooked or raw)
2 teaspoons dry rosemary

Instructions :

Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.

In a large bowl, mix together the soup, sour cream, stuffing, and half of the broth. Layer the stuffing mix over the chicken.

To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil. Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil. You can also layer the vegetables right on top of the stuffing if you’d prefer.

Cook on high for 4 hours, or on low for 6-7.

Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.

Tag: Crock pot chicken | Crock pot Recipes
crock pot, chicken_as_food, soup, stuffing, vegetables

Crock-pot Chicken Marsala Recipe

Crock-pot Chicken Marsala Recipe

Chicken Recipes Crock-pot Recipes

Looking for a fancy dinner but don’t have time to prep? Skip take-out and make this fantastic Crockpot Chicken Marsala Recipe!

Crockpot Chicken Marsala

Ingredients :

4 Boneless Skinless Chicken Breasts
1 Cup of Flour or Gluten Free flour mix
3 Tbsp Olive oIl
2 oz prosciutto or bacon
8 oz sliced mushrooms
1/3 cup dry marsala wine or chicken broth
1/3 cup Chicken Broth
1/4 cup chopped fresh parsley

Instructions :

Place flour in shallow bowl and season with salt & pepper.

Coat the chicken evenly with the flour, shaking off the excess.

Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't over crowd the pan.Transfer to crock pot once browned.

In the same skillet place another 1 tbsp of olive oil and the prosciutto until it becomes crisp. Remove prosciutto onto paper towels.

Add mushrooms to skillet and cook until they begin to brown. Once brown stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.

Pour the mushroom and wine sauce over the chicken in the crock pot.

Cover and cook on low for about 4 hours

Top with the cooked crumbled prosciutto and chopped parsley.Gluten Free

Use a gluten free flour and gluten free chicken broth

Tag: crockpot chicken | Chicken recipes
Crockpot, bacon, prosciutto, chicken_as_food