Slow Cooker Garlic Parmesan Potatoes

Tender and tasty. Nice and savory. Slow cooker garlic Parmesan potatoes not only make for a great side they also smell fantastic while they cook. I used baby red potatoes but for more butter flavor, use Yukon golds instead. Or fingerlings. Or do a mix. Just make sure your potatoes are all roughly the same size so that they cook evenly. As simple as this dish is to make, the end results are super-tasty and the perfect side!

Slow Cooker Garlic Parmesan Potatoes

As much as I do enjoy savory side dishes, I admit I might have added a few healthy-sized pinches of dried red pepper flake to the cooked garlic Parmesan potatoes just before I took them out of the slow cooker. I liked the combination of herby potatoes with a nice kick to boot. Of course that’s optional. If you want a bit of heat, you can also just add a few good pinches of cayenne pepper when you add the other seasonings.

These potatoes are just as good leftover (if there are any leftovers) as the day you make them. Just re-heat in the oven or in hot skillet with a splash of oil.

Also try my slow cooker garlic Ranch potatoes.

Slow Cooker Garlic Parmesan Potatoes
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5 from 1 vote

Slow Cooker Garlic Parmesan Potatoes

Tender and tasty. Nice and savory. Slow cooker garlic Parmesan potatoes not only make for a great side they also smell fantastic while they cook.
Course Side
Cuisine American
Keyword garlic Parmesan, potatoes, slow cooker
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
Calories 174kcal

Ingredients

Instructions

  • Spray the inside of your slow cooker with non-stick spray.
  • Add all ingredients except the Parmesan and parsley. Stir gently to coat.
  • Cover and cook on low 4-5 hours or until the potatoes are cooked through.
  • Serve sprinkled with the Parmesan and garnished with the parsley, if using.

Nutrition

Calories: 174kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 93mg | Potassium: 738mg | Fiber: 4g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 2mg

Nutritional values are approximate.

Slow Cooker Florida Sunshine Carrots

It’s not that I don’t like carrots. It’s just that they aren’t the first thing I think of when I am coming up with a side dish for dinner. They just don’t wow me. Or rather, they didn’t used to wow me. These slow cooker Florida Sunshine carrots changed that. This is about the easiest recipe ever. And the best. The end result was flavor-packed, tender carrots that have a slight sweetness to them. And a slight pineapple flavor that makes them even more special. I actually could not stop eating them!

Slow Cooker Florida Sunshine Carrots

The recipe for these slow cooker Florida Sunshine carrots came from a wonderful cookbook, The Southern Slow Cooker Bible. It is packed with recipe after recipe of delicious southern-inspired dishes. I can’t recommend it enough. Heck, I got this wonderful side from it. It made a carrot lover out of me!

I did not garnish these carrots with toasted coconut like the original recipe stated. After tasting the carrots right out of the slow cooker I decided that they were perfect as they were. Yeah, I love coconut, and it’s hard to turn it down, but I really felt I’d enjoy this side dish as-is. And I did! Maybe I’ll add coconut next time.

Slow Cooker Florida Sunshine Carrots
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5 from 1 vote

Slow Cooker Florida Sunshine Carrots

I skipped the coconut because the carrots are amazing without it.
Course Side
Cuisine American
Keyword carrots
Prep Time 15 minutes
Cook Time 5 hours
Servings 8
Calories 141kcal

Ingredients

  • 2 pounds carrots cut into rounds or sticks, or use baby carrots
  • 8 ounces crushed pineapple do not drain
  • ½ cup brown sugar
  • 2 tablespoon unsalted butter cut into pieces
  • kosher salt to taste
  • shredded coconut toasted, for garnish, optional

Instructions

  • Spray the inside of your slow cooker with non-stick spray.
  • Add the carrots. Top with the pineapple, also adding any juices.
  • Sprinkle with the brown sugar and dot with the butter.
  • Cover and cook on low 4-5 hours or until just tender.
  • Add salt and stir.
  • Serve garnished with toasted coconut (if desired).

Nutrition

Calories: 141kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 83mg | Potassium: 417mg | Fiber: 4g | Sugar: 23g | Vitamin A: 19046IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Rib Tips

I am a smoked rib tip kind of guy. Usually. But I had some tips leftover from a few racks of St Louis-style ribs and I was just not feeling the fire-up-the-smoker love. I just wasn’t in the mood. I was in the mood to drop them in a slow cooker for a few hours, though. Served with some air-fryer tater tots (aka Tots and Tips!) these slow cooker rib tips were really, really good. Sticky sweet, lightly smoky, and oh so tender and juicy I really enjoyed them. Will they replace my low-and-slow smoked tips? No, but I’ll definitely make them again.

Slow Cooker Rib Tips

If you’re not a fan of liquid smoke, or you don’t have any on idea, don’t worry! Just use a BBQ sauce that has smoky flavor instead, it’ll make these slow cooker rib tips just as tasty. Any good mesquite or hickory BBQ sauce will do. As for the rub, I used a rub with a bit of a kick to it. Some spiciness to offset the sweetness from the BBQ sauce. You can keep it all sweet if you want and use a brown sugar-based rub.

Slow Cooker Rib Tips
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5 from 1 vote

Slow Cooker Rib Tips

These slow cooker rib tips were really, really good. Sticky sweet, lightly smoky, and oh so tender and juicy I really enjoyed them. 
Course Appetizer
Cuisine American
Keyword crockpot, ribs, slow cooker
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Servings 4
Calories 220kcal

Ingredients

Instructions

  • Coat the ribs tips in rub. Don't be shy with it. You want it on all sides of the rib tips.
  • Let rest 10 minutes.
  • Combine all of the BBQ sauce with the liquid smoke, to taste.
  • Transfer rib tips to the slow cooker. Add half of the sauce mixture and stir to coat.
  • Cook on low 4-6 hours or until the rib tips are tender. Stir every so often.
  • Transfer rib tips to a baking sheet lined with foil
  • Baste with the remaining sauce and place under the broiler.
  • Broil for 5 minutes or until the sauce is set and the ribs start to get a little char on them.

Notes

Nutritional values don’t include rub and sauce.

Nutrition

Calories: 220kcal | Protein: 12g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 73mg | Potassium: 192mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Ham and Bean Soup

This slow cooker ham and bean soup was incredible. My wife proclaimed it to be the closest we have ever come to duplicating her mom’s recipe. That’s high praise indeed. Every bite is packed with wonderful ham and bean flavor. The broth is nice and thick, perfect on a cool fall day. The ham is tender and delicious. The beans are cooked perfectly. All you need is some hot-out-of-the-oven cornbread and you’re in for one fantastic meal.

Slow Cooker Ham and Bean Soup

This was the first time I’ve cooked using ham base. It really made this slow cooker ham and bean soup amazing. Like its beef counterparts, beef and chicken base, it adds a depth of flavor you just can’t get on your own. At least, not easily.

I made this soup in my slow cooker but you could make it on the stove-top also. Just bring the soup to a boil, then reduce the heat to a slow simmer and continue simmering until the beans are tender, 2-4 hours. Stir them occasionally. Like the slow cooker version, you might find that the soup is even better the next day.

This recipe was inspired by a recipe from Crazy for Cookies and More.

Also try my fantastic vegetable soup and my delicious New England clam chowder.

Slow Cooker Ham and Bean Soup
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5 from 1 vote

Slow Cooker Ham and Bean Soup

Incredibly delicious comfort food!
Course Main Dish
Cuisine American
Keyword slow cooker, soup
Prep Time 12 hours
Cook Time 8 hours
Servings 6
Calories 206kcal

Equipment

Ingredients

  • 1 pound dry great northern beans
  • ½ cup onion diced
  • 1 clove garlic diced
  • 1 pound ham cubed
  • 6 cups water
  • 2 ½ tablespoons ham base
  • 1 apple cored, quartered

Instructions

  • Place beans in a large pan or bowl. Cover with water and let stand overnight. Check the water at least twice to make sure the beans stay covered, adding more water if needed.
  • Lightly spray a slow cooker with non-stick spray.
  • Drain the beans and place in the slow cooker.
  • Add the onions, garlic, ham, water, apple and ham base. Stir.
  • Cover and cook on low 8-10 hours or until beans are tender, stirring occasionally.
  • Remove apple pieces and serve.

Notes

We think this dish is really best (and thicker) the next day. After it has cooked for 8-10 hours and the beans are done, we let it cool then place in the fridge overnight. We reheat the soup on the stovetop and serve. 

Nutrition

Calories: 206kcal | Carbohydrates: 6g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 910mg | Potassium: 270mg | Fiber: 1g | Sugar: 4g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Buttermilk Grits

Grits. If I had to choose only one food to keep on a deserted island, it’d be grits. Ok, I’d need a few extra things to make them, but that’s it. Top of my list? Buttermilk grits made in my slow cooker. Just like Gilligan’s Island, my deserted island would have electricity. Not only for my slow cooker but keeping my buttermilk, cheese and butter refrigerated. Then I could sit on the beach and enjoy this crazy good, crazy creamy dish. It has that nice buttermilk tang to it, for sure. It’s different than your usual grits, and oh so good.

Slow Cooker Buttermilk Grits

Make sure you lightly grease your slow cooker before adding everything to make these buttermilk grits. Although the fat in the buttermilk and the butter should keep it from sticking, better safe than sorry.

You cannot find an easier cold-weather side dish than these grits. The perfect go-along for a roast.

Also try my pimento cheese grits.

Slow Cooker Buttermilk Grits
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2.50 from 2 votes

Slow Cooker Buttermilk Grits

Grits. If I had to choose only one food to keep on a deserted island, it’d be grits. 
Course Side
Cuisine American
Keyword buttermilk, crockpot, grits, slow cooker
Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 271kcal

Ingredients

Instructions

  • Place buttermilk, water, salt and pepper into your lightly greased slow cooker set to high.
  • Slowly whisk in the grits.
  • Cover and cook 2-3 hours or until the grits are the desired tenderness.
  • Stir in the cheese, turn off heat, and let melt. Stir again before serving.

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 737mg | Potassium: 229mg | Fiber: 1g | Sugar: 6g | Vitamin A: 395IU | Calcium: 249mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker New England Clam Chowder

This slow cooker New England clam chowder was much. much better than I ever expected. We both loved it, in fact. So much that I am already ready to make it again. Not only is it packed with clam flavor in a wonderfully creamy broth, it’s easy to make to boot! The perfect bowl of warm happiness on a dreary fall day! Until I can get up northeast for the real deal, this will have to do!

Slow Cooker New England Clam Chowder

You’ll need 2 cups of clam juice from the canned clams. If you don’t quite get that much juice add a bit of water or better, grab a bottle of clam juice while you’re at the store picking up the clams. You’ll want that clam flavor to be as pronounced as possible.

I used a smoky bacon in this slow cooker New England clam chowder. It adds a nice complexity, complimenting the cream and clams perfectly. It makes me wonder what a clam chowder made with smoked clams would be like! I do suggest that you make sure and not over-cook the bacon. You don’t want it hard and crispy. You want to be able to bite thru it easily.

Also try my slow cooker French onion soup and my ham and bean soup.

Slow Cooker New England Clam Chowder
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5 from 1 vote

Slow Cooker New England Clam Chowder

This slow cooker New England clam chowder was much. much better than I ever expected. 
Course Main
Cuisine American
Keyword clam chowder, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
Calories 331kcal
Author Inspired by a recipe from Epicurious

Ingredients

  • 6 6 1/2 ounce chopped clams, in clam juice
  • ½ pound bacon diced into 1/4 inch strips
  • 1 10 1/2 ounce cream of mushroom soup
  • 4 medium russet potatoes peeled, cut into small cubes
  • 2 stalks celery halved length-wise, diced
  • 2 teaspoons garlic minced
  • 1 medium onion diced
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 3 cups half-and-half
  • parsley for serving
  • oyster crackers for serving. I like to roast my crackers in a 200 F oven for 20 minutes to get them nice and toasty first!

Instructions

  • Drain the clams into a sieve over a bowl. Keep the juice. Transfer the clams to a bowl, cover, and place in the fridge.
  • Heat a large skillet or Dutch oven over medium-high heat. Add the bacon. Cook until just turning golden brown, but not crispy. Transfer bacon using a slotted spoon to a a slow cooker.
  • Transfer 2 cups of the clam juice (discard the rest) and the remaining ingredients except for the half-and-half and reserved clams to a slow cooker.
  • Cook on high for 4 hours.
  • Pour the half-and-half into a large bowl. Slowly ladle some of the hot liquid from the slow cooker into the bowl, stirring. Don’t add it too quickly or it will curdle the cream. Once the cream is warmed pour it into the slow cooker.
  • Add the clams, stir, and cook for 1 more hour.

Notes

I added 2 more cans of clams (minus the juice), 2 more potatoes and a few extra strips of bacon.

Nutrition

Calories: 331kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 245mg | Potassium: 678mg | Fiber: 2g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 2mg

Nutritional values are approximate.

Slow Cooker Roadhouse Ribs

I cooked a big ole batch of baby back ribs in my slow cooker the other day. The recipe I used made for smoky barbecue-inspired ribs that came out tender and flavorful. These slow cooker roadhouse ribs are a tad bit different, but still tender and delicious. They’re packed with flavor, inside and out. There’s nothing worse than a rib whose flavor is only ‘skin deep’. You know the kind. Covered in sauce. You take one bite and as soon as you’re past the sauce … nothing. Nada. As boring as a cup of warm water. Not these ribs.

Slow Cooker Roadhouse Ribs

Now, sure, I’d prefer a rack of ribs off my smoker or grill, but sometimes that’s just not an option. And honestly, I can devour a rack of slow cooker roadhouse ribs just as quickly as one that has been smoked for 6 hours. They’re different. I don’t think they compete with each other. They’re different ways of cooking ribs, each with it’s own merits.

I prefer a spicy BBQ sauce on this roadhouse ribs. Well, usually. Sometimes I go the sweet route instead.

Slow Cooker Roadhouse Ribs
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5 from 1 vote

Slow Cooker Roadhouse Ribs

These slow cooker roadhouse ribs are a tad bit different, but still tender and delicious. They’re packed with flavor, inside and out.
Course Main
Cuisine American
Keyword crockpot, ribs, slow cooker
Prep Time 15 minutes
Cook Time 8 hours 5 minutes
Servings 4
Calories 87kcal

Ingredients

  • 1 rack ribs baby back or St. Louis-style spareribs, membrane removed, cut into 3-4 bone sections if necessary to fit into your slow cooker
  • 2 cans beer any style you like
  • 1 small onion skinned, cut into quarters
  • 2 cloves garlic minced
  • your favorite BBQ sauce

Instructions

  • Add all ingredients except for the BBQ sauce to your slow cooker. Cook on low 6-8 hours or high 4-6 hours or until the meat has pulled back 1" from the bone. Stir every hour or so.
  • The ribs will be falling apart, so remove them carefully to a foil-lined baking sheet.
  • Brush the ribs on all sides with the BBQ sauce.
  • Place under an oven broiler on high for 5 or so minutes until the sauce is set and the ribs start to get a little char along the edges. Flip the ribs once.
  • Serve immediately, cutting into single bone servings if desired.

Nutrition

Calories: 87kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Barbecue Beef Sandwiches

This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juicy beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.

Slow Cooker Barbecue Beef Sandwiches

The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.

Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.

Also try my slow cooker Hungarian beef.

Slow Cooker Barbecue Beef Sandwiches
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5 from 1 vote

Slow Cooker Barbecue Beef Sandwiches

I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy.
Course Main
Cuisine American
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 sandwiches
Calories 567kcal

Ingredients

Instructions

  • Place the roast into your slow cooker.
  • In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper and garlic powder. Pour the mixture over the beef.
  • Cover and cook on low 8-10 hours or until the beef is tender.
  • Carefully remove the beef from the slow cooker and shred with a fork.
  • Divide beef between buns.
  • Top with onion rings and cheese and serve.

Nutrition

Calories: 567kcal | Carbohydrates: 42g | Protein: 41g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1082mg | Potassium: 831mg | Fiber: 1g | Sugar: 20g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 6mg

Nutritional values are approximate.

Slow Cooker Steak Fajitas

I have a slow cooker for the same reason most people have one: it’s easy. But even though I like easy, I love flavor more. I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.

Slow Cooker Steak Fajitas

I topped these slow cooker steak fajitas with a very simple but flavorful sour cream mixture. All you do is take a little sour cream and add chipotles in adobo. In a crunch for time? Just use chiptole salsa instead of chopping chipotles.

The better the salsa you use the better these fajitas will be. Don’t opt for the cheap stuff.

Also try my slow cooker Sloppy Joes.

Slow Cooker Steak Fajitas
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5 from 1 vote

Slow Cooker Steak Fajitas

I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.
Course Main
Cuisine American
Keyword crockpot, slow cooker, southwestern, steak
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 420kcal

Ingredients

For the fajitas

  • 2 pounds beef sliced thin (I used ribeye)
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 sweet onion sliced thin
  • 20 ounces salsa
  • 2 tablespoons fajita seasoning store-bought or make your own using the recipe below
  • flour tortillas or corn, warmed
  • chipotle sour cream for serving (just mix a tablespoon or so of chopped chipotles in adobo with sour cream)

For the fajita seasoning

Instructions

For the fajitas

  • Turn on your slow cooker, setting the temperature to low.
  • Add the salsa then the remaining ingredients except for the tortillas and topping.
  • Cook for 6-8 hours or until the beef is tender.
  • Serve on warmed tortillas topped with chipotle sour cream.

For the fajita seasoning

  • Combine all ingredients. Store unused portion in an air-right container.

Nutrition

Calories: 420kcal | Carbohydrates: 8g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 520mg | Potassium: 597mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 45mg | Calcium: 56mg | Iron: 4mg

Nutritional values are approximate.

Delicious Slow Cooker Sloppy Joes

My wife said that her mom would approve of these delicious slow cooker Sloppy Joes and that’s all I needed to know. That means they’re not only good, they’re great. I never got the opportunity to have her mom’s Sloppy Joes, but I know that her mom could cook like nobody’s business.  The perfect thickness and the perfect beefiness, you’ll definitely want seconds.

Delicious Slow Cooker Sloppy Joes

This recipe for delicious slow cooker Sloppy Joes makes a good-sized batch, but it’ll disappear quickly. For a little kick add a few good pinches of red pepper flake or some big splashes of hot sauce.

I serve my delicious Sloppy Joes as simply as possible: on toasted hamburger buns, and always open-faced. When I was a little tyke, I would request that my mom get my hamburger buns extra toasty. I liked the contrast between the Sloppy Joe meat mixture and the super crunchy bread. I wasn’t a fan of Soggy Joes. That’s when the sauce has too much time to soak into the bread, getting it … ewww. I also prefer to serve my Sloppy Joes open-faced. You can get twice as much filling in that way. It’s not like I’m going to pick them up anyways!

Also try my Philly cheesesteak version.

Slow Cooker Sloppy Joes Version 2.0
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5 from 1 vote

Delicious Slow Cooker Sloppy Joes

My wife said that her mom would approve of these slow cooker Sloppy Joes and that’s all I needed to know. That means they’re not only good, they’re great.
Course Main
Cuisine American
Keyword beef, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 35 minutes
Servings 8 servings
Calories 586kcal

Ingredients

Instructions

  • Crumble the beef and sausage into a large skillet or Dutch oven over medium-high heat. Saute until almost browned, breaking up the meat as it cooks.
  • Add the onion, stir and continue cooking until it just starts to soften.
  • Drain and transfer to a lightly greased slow cooker.
  • Stir in the remaining ingredients except for the buns.
  • Cover and cook on low for 8 hours. If the mixture gets too dry add a small amount of water and stir. Remember, though, that you do want it to be nice and thick,
  • Serve on buns.

Nutrition

Calories: 586kcal | Carbohydrates: 39g | Protein: 29g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1146mg | Potassium: 663mg | Fiber: 2g | Sugar: 15g | Vitamin A: 599IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 5mg

Nutritional values are approximate.