Tag: one pot meals

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  Crockpot Swedish Meatballs

  The “I Can’t Do One More Thing” -Dinner: Crockpot Swedish Meatballs You know those days when your to-do list feels like it’s trying to break you? You’ve got laundry overflowing like it’s being paid to multiply, a grocery list that somehow includes everything except what you actually need, and about twelve errands you’re pretending you’ll…

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.

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  Crockpot Shrimp Scampi

  Crockpot Shrimp Scampi That’ll Make You Feel Like a Coastal Queen (Without Lifting a Finger) Let’s just go ahead and say it—shrimp scampi in the crockpot? BABE. Be serious. That’s a level of culinary brilliance that deserves a standing ovation and a cold glass of white wine. If you’ve been staring into your pantry like…

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.

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  CrockPot Steak Bites

  Need an easy meal? Need something that even your picky eater will love? Plus since this is is cooked in the crockpot….clean up is a breeze! Crockpot Steak Bites: A No-Fuss, Flavor-Packed Dinner That Practically Cooks Itself Let’s talk about a dinner recipe that checks every single box: Easy? Check. Hearty? Check. Crowd-pleasing? Double check.…

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.

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  Chicken Noodle Soup

  Soup that is good for the soul. You are going to want to make this rich and creamy bowl of deliciousness!

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.

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  Italian Beef Roast

  You can freeze these meal for up to three months or just make them directly in your crockpot. Either way it will turn out great.

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.