Category: Slow Cooker

Slow Cooker Taco Meat Version 2.0

I’m a big fan of taco night. Granted, it’s not real Mexican taco night, but it’ll do. Well-seasoned ground beef, cooked slow all day, soaking up flavor after flavor. Deep, rich flavor in a sauce that is so delicious! Nothing fancy. No fine dining here. Just tasty tacos or taco salads. Perfect on a cold night. Heck, perfect on a hot night too! And nothing could possibly be easier to make than this slow cooker taco meat version 2.0. Why version 2.0? Well, because I knew I could make the original recipe better!

Slow Cooker Taco Meat Version 2.0

Seasoned To Perfection

I prefer to use my homemade taco seasoning instead of the packets you get in the store when you make this slow cooker taco meat version 2.0. I like to be able to control the amount of salt and making it myself gives me that chance. Also, what do you do if you use up a packet and want more seasoning? Go to the store for a little ole packet?

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We’re both big fans of Mrs. Renfro’s salsas, and in particular the peach-flavored salsa. It adds a nice mellow sweetness to this slow cooker taco meat. For a nice kick, try Mrs. Renfro’s Mango Habanero salsa. It’ll wake you up!

Also try my slow cooker cheeseburgers.

Slow Cooker Taco Meat Version 2.0
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5 from 1 vote

Slow Cooker Taco Meat Version 2.0

I’m a big fan of taco night. Granted, it’s not real Mexican taco night, but it’ll do. Well-seasoned ground beef, cooked slow all day, soaking up flavor after flavor. 
Course Main
Cuisine American
Keyword beef, slow cooker, taco
Prep Time 10 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 25 minutes
Servings 10
Calories 254kcal

Equipment

Ingredients

Instructions

  • Brown the ground beef in a large skillet, breaking it up as it cooks.
  • Drain and transfer to a slow cooker.
  • Stir in the remaining ingredients.
  • Cover and cook on low 4-6 hours, stirring occasionally.

Notes

If the mixture becomes too thick, add a little water and stir.

Nutrition

Calories: 254kcal | Carbohydrates: 6g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 528mg | Potassium: 370mg | Fiber: 2g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

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Slow Cooker Beans ‘n Wieners

When I was a kid beans n’ wieners were one of my favorites. Here I am many years later and well, nothing much has changed because I still love them. I still eat most of the sauce first, saving the hot dogs for last. My grown-up version is slow cooker beans ‘n wieners. Cooked for hours so that that great sauce flavors the beans and hot dogs just perfectly. A big bowl can chase away the cold weather, and quick. I call it the perfect dish after shoveling the snow off the driveway! Heck, it’s perfect without going outside. Looking out the window on a cold winter’s day is enough to make me want a big bowl!

Slow Cooker Beans 'n Wieners

A Bowl Of Tasty Memories

This recipe for slow cooker beans ‘n wieners is perfect as it is, but you can add a bit of heat if you want. Just add a small can of chopped roasted jalapenos in at the start and let that great heat get slow cooked into the rest of the ingredients. Starting with quality canned pork and beans gives you a better end result, but you can get by with your store’s generic too (I did)!

See You Tomorrow

This dish re-heats well the next day. Don’t be afraid of having some leftovers. In fact, hope for them. Because its just as crazy good the next day. Just put it in a medium pot on the stovetop over medium heat. You might want to add a (little) bit of water, and stir.

Who Took My Hot Dogs?

If you want a more ‘grown up’ version of this dish, use smoked sausage instead. Just cut into into small rounds first. I like to brown it a bit in a skillet with a splash of oil. It also adds a bit of texture to the sausage.

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Also try my quick fix BBQ beans!

Slow Cooker Beans 'n Wieners
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5 from 1 vote

Slow Cooker Beans ‘n Wieners

When I was a kid bean n’ wieners were one of my favorites. Here I am many years later and well, nothing much has changed because I still love them. 
Course Main
Cuisine American
Keyword beans, crockpot, hot dogs, slow cooker
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8 servings
Calories 193kcal

Equipment

Ingredients

Instructions

  • Place all ingredients into a slow cooker.
  • Stir and cook on low for 6 hours, stirring occasionally.

Notes

I like to add diced jalapeno or a few good shakes of hot sauce, too.

Nutrition

Calories: 193kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 544mg | Potassium: 302mg | Fiber: 1g | Sugar: 12g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

Nutritional values are approximate.

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Cajun Slow Cooker Pot Roast

When I make Cajun slow cooker pot roast I have only one goal in mind: making the perfect pot roast po boy sandwich. Yeah, I could slice it and serve it with mashed potatoes. Serve it in a bowl maybe. On top of egg noodles or rice. Or something else. But for me, chop it up fine, pile it up on a crusty roll with some creamy horseradish sauce, chopped lettuce, onion, and tomato and I’m not just sort of happy, I’m in heaven!

I like having something crunchy to offset the tenderness of the beef. So, I like to add plenty of lettuce and onion to my sandwiches! Some nice thick tomato slices and each bite is heaven. These are not the sandwiches for the meek. They are serious!

Cajun Slow Cooker Pot Roast

So Tasty And Yet So Easy

As simple as it is to make, this Cajun slow cooker pot roast is crazy full of flavor. And it’s so tender. And juicy. Oh, that juicy goodness. My mouth is watering just thinking back to my po boy. That sure was a mighty good sandwich. And messy. I’ve always said that the messier the sandwich, the better it’s going to be.

I use a nice French bread roll for my sandwiches. The outside has just right crunch, and the inside is nice and pillow-y soft. Not quite as good as the fantastic po boy bread you can find in New Orleans, but it’ll do in a bind!

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I Know It’s A Pot Roast

I keep harping about using this pot roast for sandwiches. Because that’s what I used it for. Most of my pot roasts end up on bread in some way or another. Why make a sandwich with plain ole sandwich meat when you can have a divide eating experience?

Oh and I always put mayonnaise on my pot roast sandwiches. Good mayo. There’s something about the creaminess of the mayonnaise and the meat that I really love.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my slow cooker jalapeno pot roast.

Cajun Slow Cooker Pot Roast
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5 from 1 vote

Cajun Slow Cooker Pot Roast

When I make Cajun slow cooker pot roast I have only one goal in mind: making the perfect pot roast po boy sandwich.
Course Main
Cuisine American
Keyword Cajun, crockpot, pot roast, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Servings 8 servings
Calories 339kcal

Equipment

Ingredients

  • 3-4 pound chuck roast remove any extra fat
  • 3 tablespoons Cajun seasoning
  • ¼ cup vegetable oil divided
  • ½ cup carrots diced
  • ½ cup celery sliced
  • 1 cup onion chopped
  • 4 cloves garlic minced
  • ¼ cup red wine optional, can just add more broth or use water
  • 2 cups beef broth

Instructions

  • Rub the seasoning over the roast. Don't be shy with it.
  • Heat 2 tablespoons of oil over medium heat in a large pan or Dutch oven.
  • Add the carrots, celery and onion and saute until they just start to caramelize..
  • Add the garlic and saute another minute, stirring.
  • Remove the vegetables from the pan and place in a slow cooker set to low. Add the remaining oil.
  • Add the chuck roast and sear well on all sides. Remove to the slow cooker.
  • De-glaze the pan with the red wine, scrapping up any bits that are stuck to the bottom.
  • Add the beef broth and reduce by 1/4th. Pour over meat and vegetables.
  • Cover and cook for 8-10 hours or until tender.
  • Carefully remove the meat and chop or slice as desired. I prefer to return the chopped or sliced meat to the slow cooker until I'm ready to use it.

Notes

This roast makes for the best sandwiches!

Nutrition

Calories: 339kcal | Carbohydrates: 5g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 375mg | Potassium: 744mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2681IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 4mg

Nutritional values are approximate.

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Slow Cooker Garlic Ranch Potatoes

I’m pretty much a meat-and-potatoes guy so these slow cooker garlic ranch potatoes didn’t last long after I made a batch. I’m a huge fan of baby potatoes because they’re minimal fuss. I don’t cut them in half, though I could. I like them whole. No matter how you cut them, these slow cooker garlic Ranch potatoes are packed with flavor and then some.

I’m not a fan (usually) of cut or chopped potatoes cooked in a slow cooker. They’re often over-cooked and mushy gummy yucky. Not these. Not at all. Not even close. These are great potatoes!

Slow Cooker Garlic Ranch Potatoes

Happy Potatoes Are Better Potatoes

The potatoes soak up great ranch and garlic flavors and get perfectly tender. It’s so much better than boiling potatoes, which can get beat up pretty bad if you don’t watch what you’re doing. Not so in the slow cooker. Just add the potatoes and cook them. Scary easy. Scary good.

As I mentioned, I do not cut my potatoes in half. Doing so does increase the surface area, and normally that would mean more flavor but these potatoes cook low-and-slow allowing the flavors to be slowly absorbed all the way through. No cutting in half required*

* Unless the potatoes are really big! Then I cut then in half so that they cook in a reasonable time!

But, What If?

What if you want to add more to your potatoes? Well, honestly, I didn’t think about it until I started writing this. I really liked this potatoes just as they were. But that being said, I bet they’d be great with a little bacon added. Maybe a few pieces of cooked, chopped bacon sprinkled over the tops. Or even bacon bits. Nothing crazy. Just a little bit of that smoky flavor.

Cheese? Yeah, that might work too. But I’d top them after I remove them from the crock pot. I hate cleaning cheese out of a cooker!

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Also try my slow cooker Tennessee-style potatoes.

Slow Cooker Garlic Ranch Potatoes
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5 from 1 vote

Slow Cooker Garlic Ranch Potatoes

I’m pretty much a meat-and-potatoes guy so these slow cooker garlic ranch potatoes didn’t last long after I made a batch.
Course Side
Cuisine American
Keyword crockpot, garlic, potatoes, Ranch, slow cooker
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6
Calories 278kcal
Author Inspired by a recipe from The Salty Marshmallow

Equipment

Ingredients

Instructions

  • Lightly grease your slow cooker.
  • Add the potatoes.
  • Whisk together the butter, oil, Ranch seasoning, garlic powder, salt and pepper. Pour over potatoes.
  • Cover and cook on low for 5-6 hours or until the potatoes are tender (I poke mine with a bamboo skewer).
  • Serve hot garnished with chopped chives, green onions, or parsley.

Notes

Add a pinch or two of red pepper flake for a little hint of heat.

Nutrition

Calories: 278kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 580mg | Potassium: 976mg | Fiber: 5g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 2mg

Nutritional values are approximate.

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Slow Cooker BBQ Pot Roast

I’m not ashamed to say it. I can put away some pot roast. Put a bowl of pot roast in front of me, and there’s only one outcome: an empty bowl. Put a bowl of this slow cooker BBQ pot roast in front of me and there’s only one outcome: me asking for seconds and probably thirds, with nothing but empty bowls between rounds. That same great flavor as a traditional pot roast, completely amped up with BBQ flavors. This is surprisingly different and really a treat to eat!

Slow Cooker BBQ Pot Roast

A Bowl Of Happiness

I used a sweet and spicy BBQ sauce when I made this slow cooker BBQ pot roast. You want something with a smoky flavor, and maybe even a bit of a spicy kick. After all, this isn’t your normal pot roast. I wouldn’t go with something that’s over-the-top sweet but a little bit is ok. Just like with the heat. A little heat is a good thing.

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The broth in this pot roast screams ‘dip something in me’. So I made some Italian breadsticks on the side. I saved as much of the broth as I could for the end, at which point I got to soppin’ with my breadsticks!

Also try my slow cooker Mississippi pot roast.

Slow Cooker BBQ Pot Roast
Print Pin
5 from 1 vote

Slow Cooker BBQ Pot Roast

I’m not ashamed to say it. I can put away some pot roast. Put a bowl of pot roast in front of me, and there’s only one outcome: an empty bowl. Put a bowl of this slow cooker BBQ pot roast in front of me and there’s only one outcome: me asking for seconds and probably thirds.
Course Main
Cuisine American
Keyword crockpot, pot roast, slow cooker
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 8 servings
Calories 627kcal
Author Based on a recipe from Lauren Greutman

Equipment

Ingredients

Instructions

  • Place everything into your slow cooker, starting with the meat first.
  • Cook on low 8-10 hours or until the meat is fall-apart tender, stirring every hour after the first 4 hours.
  • Add more water as you go if the pot roast is thicker than you prefer.
  • Chop the meat as you like.
  • Serve hot.

Notes

I put my cutting board inside a rimmed baking sheet before chopping the roast. That way the juices don’t run all over the place.

Nutrition

Calories: 627kcal | Carbohydrates: 27g | Protein: 57g | Fat: 33g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 1038mg | Potassium: 1481mg | Fiber: 2g | Sugar: 8g | Vitamin A: 227IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 7mg

Nutritional values are approximate.

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Slow Cooker Sloppy Joes

I have been a huge fan of anything Sloppy Joe since I was a kid. Back then I thought there was only one way to make Sloppy Joes: open a can, warm the sauce, slop it on a bun. Well, times have changed and so has my Sloppy Joes. These slow cooker Sloppy Joes put that canned stuff to shame. Rich flavorful tomato sauce with a little kick. I loved the combination of ground beef with breakfast sausage. Different. Perfect. And all so easy to make using a slow cooker.

Slow Cooker Sloppy Joes

Add Some Crunchy Contrast

I topped my slow cooker Sloppy Joes with a tangy vinegar-based Delta coleslaw. I liked the crunchy contrast. The vinegar in the slaw complimented the vinegar in the meat sauce. I think a creamy coleslaw would have made the sandwiches too creamy. I never thought I’d say that but like I said, my Sloppy Joe game has risen to a whole new level now.

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Also try my delicious Bayou version of these sandwiches and my kid’s version, too!

Slow Cooker Sloppy Joes
Print Pin
5 from 1 vote

Slow Cooker Sloppy Joes

This slow cooker Sloppy Joes puts that canned stuff to shame.
Course Main
Cuisine American
Keyword crockpot, sloppy Joes, slow cooker
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 585kcal
Author Mike

Equipment

Ingredients

Instructions

  • Crumble the beef and sausage into a Dutch oven over medium-high heat and cook until just starting to brown.
  • Add the onion and bell pepper and continue cooking until the meats are done. Drain any excess fat.
  • Transfer meat mixture to a slow cooker on low heat.
  • Stir in all of the remaining ingredients except for the buns.
  • Cook on low for 4 hours, stirring occasionally. Add more water, a little at a time, if the mixture gets too thin.
  • Serve over toasted buns.

Notes

Also great served open-faced on toasted Texas toast.

Nutrition

Calories: 585kcal | Carbohydrates: 39g | Protein: 29g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1146mg | Potassium: 649mg | Fiber: 2g | Sugar: 15g | Vitamin A: 571IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 5mg

Nutritional values are approximate.

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Slow Cooker Taco Meat

For years now I’ve been browning ground beef in my homemade taco seasoning to make tacos. On a whim I decided to make slow cooker taco meat. Boy, am I ever glad that I did. Hours in the slow cooker makes browned beef even better. Tender, juicy and tasty. Perfect for taco night!

Slow Cooker Taco Meat

Leaner Beef For Better Tacos

I used a very lean ground beef when I made this taco meat. You don’t want to deal with a bunch of fat floating around the top of your slow cooker. Ewwwww. No, use at least a 90/10 (that’s 90% meat, 10% fat) mix and crumble it well when frying it.

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Any extra taco meat freezes very well so don’t be afraid to double the recipe if your slow cooker can handle it.

You’ll want to serve my delicious Mexican rice on the side.

Slow Cooker Taco Meat
Print Pin
5 from 1 vote

Slow Cooker Taco Meat

On a whim I decided to make slow cooker taco meat. Boy, am I ever glad that I did. Hours in the slow cooker makes browned beef even better. Tender, juicy and tasty. Perfect for taco night!
Course Main
Cuisine American
Keyword beef, crockpot, slow cooker, taco
Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings 12 servings
Calories 110kcal
Author Based on a recipe from The Prairie Homestead

Equipment

Ingredients

Instructions

  • Crumble the ground beef into a large skillet over medium-high heat.
  • Cook until just about done.
  • Add the onion and stir. Cook until the beef is cooked through.
  • Transfer meat and onions and all remaining ingredients to a slow cooker.
  • Stir and cook on low 4-6 hours.

Notes

If the mixture gets too thick while cooking add in just a little water and stir.

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 345mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

Nutritional values are approximate.

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Slow Cooker Vietnamese Ribs

I almost bailed. I almost didn’t post these slow cooker Vietnamese ribs. To be truthful, they stunk up the house. Seriously. There’s tons of fish sauce in them, and if you’ve used fish sauce before you know it stinks. And then some. But, here’s the crazy part: they’re crazy delicious. That surprised the heck out of me.

I remember seeing an episode of A Cook’s Tour with Anthony Bourdain (RIP) once, I think, where he ate durian. Durian is (apparently) a horribly smelling fruit that’s actually quite tasty. I thought of that when I made these ribs and then tried them. Funny how something that smells a bit odd can taste so good. Well, never judge a book by it’s cover as they say!

Slow Cooker Vietnamese Ribs

I Had No Idea

That fishy smell disappeared and left me with a rack of completely fall-off-the-bone ribs that I devoured like I hadn’t eaten in two weeks. Who would’ve thought? Slow cooker Vietnamese ribs are amazing. This is one of the most surprisingly good dishes I’ve ever had. I was totally wrong to be pessimistic about these ribs.

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Tick Tock

I’d keep an eye on these after about 6 hours. I cooked mine the full 7 hours before placing them under the broiler. You may want to take the ribs out sooner if you prefer yours to stick to the bone a bit instead of completely falling off. Mine definitely came out tender.

Can you remove the meat from the ribs and make rib sandwiches? You’d better believe you can. I’d serve it piled deep on a French roll (seems almost fitting) with some of the sauce. And your favorite fresh toppings. If you want to serve it French dip-style, have some of the sauce on the side in condiment cups for dipping.

Also try my oven baked ribs, sweet-and-sour grilled country-style ribs, and my slow cooker baby back ribs.

Slow Cooker Vietnamese Ribs
Print Pin
5 from 1 vote

Slow Cooker Vietnamese Ribs

After a few hours you are rewarded with a rack of completely fall-off-the-bone ribs that are completely different than any ribs you've had before.
Course Main
Cuisine American
Keyword crockpot, ribs, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 1 rack
Calories 1587kcal
Author Based on a recipe from Martha Stewart’s Slow Cooker cookbook

Equipment

Ingredients

Instructions

  • Place ribs into the slow cooker.
  • Stir together the shallot, fish sauce, salt and pepper.
  • Pour over ribs.
  • Cover and cook on low for 7 hours or until the meat is starting to fall off the bones, rotating the ribs after 3 1/2 hours.
  • Turn on your broiler. Carefully transfer the ribs to a foil-lined baking sheet and place under the broiler, meat side up, for 4-5 minutes or until nicely browned.
  • Pour the juices that remain in the slow cooker thru a sieve and into a sauce pan.
  • Bring to a boil and then reduce to a simmer for 15 minutes until nice and thick.
  • Serve ribs brushed with reduced sauce.

Notes

Keep an eye on the ribs when placing under the broiler.

Nutrition

Calories: 1587kcal | Carbohydrates: 81g | Protein: 113g | Fat: 93g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 6219mg | Potassium: 1792mg | Fiber: 2g | Sugar: 76g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 229mg | Iron: 6mg

Nutritional values are approximate.

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Slow Cooker Cincinnati Chili

When I moved to the mid-west from the east coast I heard about this thing called ‘Cincinnati chili’. My reaction to the idea of spaghetti and chili was one of shock. And cinnamon? What? Is that an accident? What in tarnation have I gotten myself into, I worried. That was all before I tried it. I’ve learned to be less judgmental about new foods since then, and Cincinnati chili is one reason why. I love it. Slow cooker Cincinnati chili is perfect, and not just on cold mid-west winter days either.

Slow Cooker Cincinnati Chili

Get Your Chili Fix

Making Cincinnati chili in a slow cooker is easy and tasty and I’d make it again and again. Now, if I happen to be in Cincinnati, I’m heading to The Chili Hut, my hands-down favorite food truck.

I’ve been lucky enough to have the chili from the Chili Hut several times, from the parking lot at Jungle Jim’s in Fairfield Ohio to the huge food truck rally in West Chester Ohio. You can have your chili as many ways as you want from the Chili Hut. The chili is perfectly seasoned and has the best texture. It’s beyond yummy!

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A Few Thoughts

For more flavor use fire-roasted tomatoes in your chili. And the celery? Shave it first. Always. Whether you’re using it in chili or in chicken salad or just dipping it in ranch, you gotta give it a quick once over with a vegetable peeler. Get that outer tough layer off there. It makes all the difference in the world.

If you’re topping your chili with shredded cheese use some home-shredded stuff. Not the stuff in a bag that’s also coated in anti-caking stuff. It keeps it from sticking together. And melting. So grab a shredder like mine and spend the extra 15 seconds to make it right! You’ll thank me!

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Also try my grilled Cincinnati hot dog. For a hearty slow-cooker dish, make a batch of Chet’s Trucker Stew.

Slow Cooker Cincinnati Chili
Print Pin
5 from 1 vote

Slow Cooker Cincinnati Chili

Making Cincinnati chili in a slow cooker is easy and tasty and I’d make it again and again. 
Course Mainer
Cuisine American
Keyword chili, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 241kcal

Equipment

Ingredients

For the chili

For serving

  • Classic: Serve chili hot.
  • 2-way: Serve chili over hot cooked spaghetti.
  • 3-way: Serve chili 2-ways topped with shredded cheddar cheese
  • 4-way: Serve chili 3-ways topped with chopped white onion.
  • 5-way: Serve chili 4-ways topped with warmed kidney beans.

Instructions

For the chili

  • Crumble the beef into a large skillet over medium-high heat.
  • Add the onion and celery and cook until the meat is done.
  • Drain off any excess fat and pour the meat mixture into your slow cooker.
  • In a large bowl, combine the remaining chili ingredients then pour over the meat.
  • Stir, cover and cook on low for 8 hours.
  • Serve as desired.

Notes

This chili freezes well for thawing and reheating later. I like to keep chili on hand for hot dogs, too!

Nutrition

Calories: 241kcal | Carbohydrates: 5g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 246mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

Nutritional values are approximate.

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Slow Cooker Cauliflower and Cheese

It’s not that you have to hold me down and force me to eat my veggies, it’s just that I think they need a little ‘help’ to make them good. If you add cheese, then they’re great and I’m going to eat them like they’re going out of style. This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.

Slow Cooker Cauliflower and Cheese

This Is A Big Favorite In Our House

I’ve made slow cooker cauliflower with cheese a number of times. Sometimes I mix it up by using half a head each of cauliflower and broccoli. Or just broccoli. Whatever you prefer, it’s good stuff!

For a little kick, add a few pinches of red pepper flake. For a little crunch, serve topped with a few good sprinkles of French fried onions.

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Also try my mashed cauliflower.

Slow Cooker Cauliflower and Cheese
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5 from 1 vote

Slow Cooker Cauliflower and Cheese

This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.
Course Side
Cuisine American
Keyword cauliflower, cheese, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 251kcal
Author Inspired by a recipe from Spicy Southern Kitchen

Equipment

Ingredients

Instructions

  • Lightly spray a 3-4 quart slow cooker with non-stick spray.
  • Add the florets.
  • In a medium saucepan over medium heat, combine the remaining ingredients.
  • Stir until the cheddar has melted.
  • Pour the cheese mixture over the florets.
  • Cover and cook on low 3 to 4 hours or on high for 2 hours, or until crisp-tender. Cook longer if you like your veggies more tender.

Notes

You can also use a sharp cheddar or pepper jack cheese for a little kick.

Nutrition

Calories: 251kcal | Carbohydrates: 13g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 742mg | Potassium: 632mg | Fiber: 2g | Sugar: 5g | Vitamin A: 648IU | Vitamin C: 48mg | Calcium: 373mg | Iron: 1mg

Nutritional values are approximate.

Sale
Reynolds Kitchens Slow Cooker Liners, Regular...
Reynolds Kitchens Slow Cooker Liners, Regular…
  • Package Includes: Six (6) Reynolds Kitchens Slow…
  • Easy Cleanup: These strong, reliable slow cooker…
$4.59 Amazon Prime
Buy on Amazon