I’m a member of the Sausage Sandwich Lovers Club. Well, I would be if there was such a club. Now normally, that means a grilled brat or kielbasa smothered in a red sauce with plenty of vegetables and cheese. Like my Italian version. These slow cooker Creole sausage sandwiches are a fantastic twist on what I normally make. Very simple flavors that come together over time with just the right ‘bite’. The sausages themselves are crazy good.
For me, mayonnaise is an absolute must on these slow cooker Creole sausage sandwiches. You want something creamy. Something smooth. Now, if you’re in the mood for a spicier version, just substitute a hot sausage for the Italian. And maybe even add a pinch or two of cayenne to the slow cooker.
I’m usually a crispy-hash-browns kind of guy. I like the potatoes to get that nice little crust on them. This time I decided to go another route with frozen cubed hash brown potatoes. These slow cooker creamy hash brown potatoes are rich and tasty. They are the perfect breakfast side, whether breakfast is in the morning or for dinner.
For a little kick to your slow cooker creamy hash brown potatoes add diced roasted jalapenos, or use a pepper jack cheese instead of the Colby jack. You can also substitute cayenne pepper for the paprika. It’ll still add the (needed) color and a little spiciness.
Bored of that same-ole, same-ole crockpot corned beef recipe? Well, here ya go! You’re not going to be disappointed with this slow cooker Guinness corned beef. Oh yeah, it’s tender and moist. And, boy oh boy is it ever packed with great flavor. The stout beer adds a tremendous deep flavor to each and every bite. The mustard adds a nice little kick, almost unexpected. And onion. I’m a big fan of onion, and I never hesitate to add it to a dish, be in the slow cooker or a steak marinade.
Any time I made slow cooker Guinness corned beef it’s going to end up in one place and one place only: between two slices of rye bread as a Reuben sandwich. I could probably get more creative with it by why would I? I love a good Reuben sandwich. There’s no such thing as too many Reuben’s in my world.
On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. Tender, moist chicken. Creamy cheese. Bacon. Ranch dressing flavors. Bacon. Oh, I said that already. I love bacon. Slow cooker creamy bacon chicken is mighty darned good as it is. Now, you know me (or well, maybe you don’t) but I like a little kick to my food. I would not be afraid to use jalapeno cream cheese instead of the plain stuff. And I wouldn’t be afraid to add a few squirts of Sriracha, either. Heck, throw in some diced roasted jalapenos too. You can always make two versions. One nice and mellow and one nice and spicy.
Ever order French onion soup at a recipe only to get a bowl with so much cheese you can’t tell whether you ordered soup or a grilled cheese sandwich? Yeah, me too. That’s why I love to make slow cooker French onion soup at home. I can control the cheese. I like mine on top of lightly crusted sliced baguettes. Like crunchy cheese croutons. Perfect on a cold day, this soup is packed with fantastic onion flavor. I like to add a bit of beef base to my slow cooker French onion soup to give it just a bit more beefy flavor. Although it’s completely optional if you use a good homemade beef broth. I felt it could use a little help in the beefiness flavor department.
I really wasn’t expecting these slow cooker cheeseburgers to be all that great. Would I get that great cheeseburger taste? Would they leave me hankering for the real thing instead? I have to admit that I loved them! I thought they were great. Kind of like Sloppy Joes, but they taste just like cheeseburgers. On a cold day they hit the spot and then some. A little ketchup, a little mustard, and a few pickle slices and I was a happy guy! Slow cooker cheeseburgers made for the perfect make-and-forget meal. I just tossed all the ingredients into my crockpot at lunch time and by dinner time everything was ready! Just warm some buns and you’ve got dinner!
I used ‘plain ole’ Velveeta for my cheeseburgers. For a change you can use Kraft’s Mexican- or Jalapeno-flavored Velveeta.