Slow Cooker Cream Cheese Chicken Taquitos

I made a batch of tremendously good baked smothered chicken burritos the other day. The chicken was cooked slow all day, resulting in the perfect tender filling. I was still enjoying flashing back to those great burritos when I came across this idea for slow cooker cream cheese chicken taquitos. Just like the burritos, these taquitos are stuffed with fantastically tasty chicken that just falls apart as it cooks.
Slow Cooker Cream Cheese Chicken TaquitosThe creamy chicken and melted smooth cheese needed a little kick in my opinion, so I topped the taquitos with diced jalapenos and spicy salsa. Then all was right in the world again!

Slow Cooker Cream Cheese Chicken Taquitos
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the cream cheese chicken
  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • 8 ounces cream cheese, cubed
  • 1/3 cup water
For the taquitos
  • 1/2 cup shredded Mexican blend cheese (or combine shredded extra sharp cheddar with taco seasoning)
  • 12 6 inch flour tortillas
  • Your favorite toppings (extra cheese, chopped fresh cilantro, salsa, jalapenos, green onions, etc)
Instructions
For the cream cheese chicken
  1. Add all of the chicken ingredients to a slow cooker.
  2. Cook on low for 8 hours or until the chicken is fall-apart tender, stirring occasionally.
  3. Remove the chicken and shred or chop as desired.
  4. Return chicken to the slow cooker, stir, and cook another 15 minutes.
For the taquitos
  1. Preheat oven to 400 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Lay tortillas out onto a flat surface.
  4. Spoon 2-4 tablespoons of chicken into the middle of each tortilla.
  5. Top with 1-2 tablespoons of cheese.
  6. Roll tortillas up tightly and place seam-side down into the baking dish.
  7. Bake for 10 minutes or until cheese is melted and the tortillas are lightly browned and hardened.
  8. Serve with your favorite toppings.

Slow Cooker Bold Ranch Pork Chops

Cold weather can sometimes make me ‘cooking lazy’. That’s when I just want to toss a few out-of-the-pantry and out-of-the-fridge ingredients into a slow cooker, turn it on, and come back half a day later to a done dish. Doesn’t mean it has to be all out of a can, but it isn’t all from scratch either. And it’s still good. And spicy. Gotta have spicy and these bold ranch pork chops deliver on that.
I served these pork chops with warmed leftover mashed potatoes. The gravy from the slow cooker is great over mashed potatoes, but I think it’d be even better over grits, so I’ll give that a whirl next time. They’ll be instant grits, though, to keep with my ‘cooking lazy’ mood.

Slow Cooker Bold Ranch Pork Chops
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 (10 ounce) can cream of chicken soup, undiluted (low-salt recommended)
  • 1 packet of Ranch dressing mix (about 3 tablespoons if you buy in bulk or make your own)
  • 1 tablespoon of Cajun seasoning, see my note
  • 4 thick cut boneless pork chops
Instructions
  1. Note: Between the soup and Cajun seasonings, this dish can be salty. I recommend a low-salt soup and making your own Cajun seasoning, cutting the amount of salt in half.
  2. Turn your slow cooker on low.
  3. Whisk together the soup, Ranch dressing mix, and Cajun seasoning in a small bowl.
  4. Place the pork chops in the slower cooker.
  5. Add the soup mix.
  6. Cover and cook for 6 hours.

Slow Cooker Spaghetti and Meatballs

We spent a week in a condo on fabulous Tybee Island, Georgia not long ago. I wanted to maximize our time on the beach, which meant that I wanted meals that I could prepare with minimal effort and time. Slow cooker spaghetti and meatballs was the perfect choice. And it was mighty tasty too. Yummy meatballs in a flavorful sauce, with the spaghetti already mixed in. It really doesn’t get any easier.
I always like a little kick in my spaghetti and meatballs, whether they’re from the slow cooker or not, so I added a bit of red pepper flakes. You can leave them out if you like.

The perfect side dish for spaghetti and meatballs? My gotta-have-it garlic bread.

Slow Cooker Spaghetti and Meatballs
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 (24 ounce) package frozen meatballs
  • 1 (24 ounce) jar your favorite spaghetti sauce
  • 1 (48 ounce) container beef broth
  • 2 teaspoons dried basil
  • 2 teaspoons dried red pepper flake
  • 1/4 cup, plus more for serving, freshly grated Parmesan cheese
  • 8 ounces angel hair pasta, broken into 1 1/2" pieces
Instructions
  1. Place all ingredients except for the pasta into a slow cooker.
  2. Cook on high for 8 hours, stirring every hour or so.
  3. Add the broken pasta, stir, and cook another 20 minutes.
  4. Serve with additional Parmesan cheese for topping.

Slow Cooker Chicken Wings

I’m usually a crispy, grilled or fried chicken wing kind-of-guy. But I am open to other ideas, and I can’t pass up a tasty wing no matter what. So I went into the idea of cooking wings in my slow cooker with an open mind and empty stomach. What resulted were very tasty, very tender wings covered in a fantastic homemade Buffalo wing sauce. Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor. These wings aren’t just covered in sauce, there’s sauce all the way through.
The sauce is what makes these slow cooker chicken wings great. It’s the perfect traditional Buffalo wing sauce. I make a big batch and keep it on hand. I like to fill a squirt bottle with wing sauce and squirt it on macaroni and cheese. Yep, try it. It’s good.

You can get a bit of a char and crisp on these wings if you put them under the broiler for a bit just before serving. Keep an eye on them, though. You don’t want to burn them.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Slow Cooker Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
For the wings
  • 2 pounds chicken wings, flats and drumettes separated, tips discarded
  • Buffalo wing sauce (from below or use 1 cup store-bought)
For the Buffalo wing sauce
  • 10 tablespoons unsalted butter (1 stick plus 2 more tablespoons)
  • 1 1/2 cups hot pepper sauce (I used Frank's RedHot)
  • 2 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
Instructions
For the wings
  1. Place the wings into the bottom of your slow cooker.
  2. Add HALF of the sauce.
  3. Cook on high for one hour.
  4. Heat your oven to 400 F.
  5. Line a baking sheet with aluminum foil and spray lightly with non-stick spray.
  6. Add the wings and brush with some of the remaining sauce, reserving the rest for dipping if desired.
  7. Place in the oven for 30 minutes.
  8. Optionally, turn on the broiler for the last 10 minutes to get a little color and crisp on the wings.
  9. Serve with your favorite dipping sauce and extra wing sauce for dipping if desired.
For the Buffalo wing sauce
  1. Place the butter in a small saucepan over medium heat.
  2. Once the butter is melted add the remaining ingredients.
  3. Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
  4. Remove from heat and let cool before using.


Slow Cooker Tomato Sauce

I would’ve liked to have made this slow cooker tomato sauce using tomatoes from our garden. For some reason, our tomatoes just didn’t produce this year. Usually I have to worry about the raccoons stealing them but not this time. They just didn’t come out. So, Plan B, I picked up a big batch of ripe tomatoes at the grocery store. The end result came out very, very flavorful. Quite honestly, I had my sights set on using this sauce to make pizza sauce, but it’s so good by itself you could easily serve it as-is as tomato soup.
slow-cooker-tomato-sauceI used Roma tomatoes because I like how they taste. You can substitute any good tomato, just make sure they’re good and ripe. Do not use those hard-as-cardboard tomatoes you often find at your grocery store. If you’re lucky enough to be near a farmer’s market, it’s well worth the trip. When tomatoes are at peak you’ll want to make several batches of this slow cooker tomato sauce and freeze it for later.

Slow Cooker Tomato Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 5-6 pounds of Roma tomatoes
  • 3 cloves of garlic, minced
  • 1 medium sweet onion, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 pinch of red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • Honey or sugar (optional)
Instructions
  1. Rinse tomatoes and cut in half. Place into a large slow cooker.
  2. Add the garlic, onion, carrot, oil, bay leaf and parsley.
  3. Lightly grind the basil, oregano, thyme, rosemary and pepper flakes using a mortar and pestle. Add to the slow cooker.
  4. Cook on low for 4-6 hours or until the tomatoes have softened, stirring occasionally.
  5. Let cool for 30 minutes.
  6. Working in batches, transfer the tomato mixture to a blender or food processor and process until smooth.
  7. Transfer the pureed liquid to a strainer and remove the pulp, seeds, etc, leaving the tomato sauce.
  8. If the sauce is too thin you can slowly simmer it in a sauce pan on the stove until thick.
  9. Add honey or sugar to sweeten the sauce if desired.

Slow Cooker Chili Cheese Corn

One of my favorite things to do in the summer (around July 4th here in Indiana) is to buy a lot of sweet corn and put it up for the winter. And I do mean a lot of sweet corn. For the two of us that often means 100-150 ears at once. It’s a good day’s work, but well worth it later in the year, specially when I can use it to make great-tasting dishes like this slow cooker chili cheese corn. I really enjoy cooking corn in the slow cooker. The corn keeps it’s light crunch, and all of the sweetness. Add bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.
For a little more kick, use diced roasted jalapenos instead. Or for less kick, roast a poblano (or even green bell pepper) under your broiler until blackened, then remove the burnt skin, seeds and chop. No matter what you use, it’ll add a nice contrast to the sweetness and creaminess of the corn.

Slow Cooker Chili Cheese Corn
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 4 cups fresh or frozen corn, thawed
  • 1 (8 ounce) package cream cheese, cubed
  • 2 tablespoons unsalted butter
  • 1 (4 ounce can fire-roasted chopped green chilies
  • 1/4 cup milk
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Place all ingredients into the slow cooker in the order listed.
  2. Cook on high for 3-4 hours, stirring occasionally, until the cheese has melted.

Slow Cooker Pot Pie

It was a cold and crappy day. I didn’t really feel like cooking much, so I threw all of the ingredients for pot pie into the slow cooker and let it go for 6 hours. Into pie pans, topped with dough, and a few minutes later… bingo! Slow cooker pot pie! Yummy and creamy and with just a little bit of that crunchy crust that I think is pretty much required by law.
There’s nothing fancy about this slow cooker pot pie. It takes minimal time to throw together, and it makes a nice big batch. Great on a cold day. Perfectly good on a warm day.

Slow Cooker Pot Pie
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 3 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 (23 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 4 medium potatoes, peeled, cut into bite-sized pieces
  • 1 small onion, diced
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 (10 ounce) bag frozen peas and carrots
  • 2 (7 ounce) packages crescent dinner roll dough
Instructions
  1. Place the chicken, soup, milk, potatoes, onion and the seasonings into your slow cooker.
  2. Stir to combine, cover and cook on low for 6 hours, stirring occasionally.
  3. Preheat oven to 350 F (or per the crescent dough package instructions).
  4. Add the peas and carrots. Stir and cook another 10 minutes.
  5. Divide chicken mixture between two pie plates.
  6. Open the dough packages and pinch the seams to form two large rectangular pieces of dough.
  7. Place dough on top of pie plates. Trim edges.
  8. Bake per package instructions until golden brown and crispy.

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to make, couldn’t get any easier to cook, and are the perfect cold-day food. Ground pork and beef get mixed with rice and a few spices to make a tender, flavorful stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure!
The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. I’m not sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good.

Slow Cooker Stuffed Cabbage Rolls
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 cabbage rolls
 
Ingredients
For the cabbage rolls
  • 1 large head of green cabbage
  • 1 large egg, beaten
  • 1/4 cup chicken broth
  • 1/4 cup white onion, minced
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 cup uncooked long grain rice
  • Red pepper flake or hot sauce, to taste (optional)
For the sauce
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 (10.75 ounce) can condensed tomato soup
  • Red pepper flake or hot sauce, to taste (optional)
Instructions
  1. Bring a large pot of water to a boil.
  2. Remove the core from the cabbage but keep the leaves intact.
  3. Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
  4. Chop any remaining cabbage and use it to line the bottom of your slow cooker.
  5. Place the remaining cabbage roll ingredients into a large bowl and combine well.
  6. Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
  7. Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
  8. Let cool 15 minutes before serving with sauce spoon over the tops.
For the sauce
  1. Whisk together all ingredients.