Serve it with tortilla chips, veggie sticks, or crackers for a snack everyone will devour. Trust me, this buffalo chicken dip will be the star of the table!

Why you'll love this recipe

• Effortless prep: Just toss the ingredients in the crockpot and let it do the work.
• Crowd-pleaser: Perfect for parties, game day, or any gathering—everyone loves it!
• Versatile: Serve with chips, veggies, crackers, or even as a sandwich filling.

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Ingredients and substitutions

• Chicken broth ­– vegetable broth is the best substitute here.
• Chicken breasts – chicken thighs or leftover rotisserie chicken would also work.
• Brick cream cheese – coconut milk or mayonnaise can be used for a dairy-free option.
• Sour cream – ranch or blue cheese dressing can be used in place of sour cream. For a healthier option, use plain Greek yogurt.
• Buffalo wing sauce – use a store-bought version or make your own.
• Melted butter – this will help cut the sauce. Feel free to swap it out for a dairy-free substitute of your choice.
• Blue cheese crumbles – cheddar or Monterey Jack would also be good.
• Green onions – top with diced chile peppers or cilantro instead.

How to make buffalo chicken dip in the crockpot

Step 1: Cook the chicken.

Cook chicken and broth on high. Remove chicken to shred, and discard leftover broth.

Step 2: Heat up the cream cheese.

Microwave cream cheese for 2 minutes. 

Step 3: Make the sauce.

Stir in sour cream, buffalo sauce and melted butter.

Step 4: Add the shredded chicken.

Stir in the shredded chicken.

Step 5: Cook on high.

Add to slow cooker, then cook on high for 2 hours.

Step 6: Serve and enjoy!

Top with green onions and blue cheese, then serve and enjoy!

Frequently asked questions

How can I prevent the dip from becoming too greasy?

Using low-fat cream cheese and thoroughly draining the chicken can help reduce greasiness. Stirring occasionally during cooking also ensures even consistency.

Can I adjust the spiciness of the dip?

Yes, to make the dip spicier, add more buffalo sauce or a few pinches of cayenne pepper. For a milder version, reduce the amount of buffalo sauce used.

What are some suitable low-carb dippers for this dip?

For a low-carb option, serve the dip with celery sticks, cucumber slices, bell pepper strips, or other fresh vegetables.

How to serve buffalo chicken dip

Serve alongside these options so your snack table has lots of variety:

• Crackers or chips: Water crackers, tortilla chips, pita chips or baguettes
• Vegetables: Celery, carrots and bell peppers

For even tastier ideas, try some of these unique uses for buffalo chicken dip:

• In quesadillas
• Poured over French fries (similar to poutine)
• Stuffed in crescent rolls
• In mason jars for an on-the-go snack
• Mixed with pasta
• As chicken wraps

How to store and reheat

Store: Place leftovers in an airtight container and refrigerate for up to 5 days.

Reheat: Microwave in 30-second increments, stirring frequently, or warm in the oven at 350°F or in the crockpot.

Freeze: Freeze the dip in an airtight container for up to 3 months for later use. Thaw in the fridge overnight, then reheat in the oven or crockpot until warmed through.

Meal Prep Tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
• Use these Ziploc bag holders if you're preparing freezer meals.
• Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
• Mason jars are great for salads where you're layering a bunch of different ingredients.

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Easy Crockpot Buffalo Chicken Dip

This Easy Crockpot Buffalo Chicken Dip is perfect for holiday parties and game day! Just set it and forget it while it cooks all day.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10 servings

Calories 240kcal

Author Taylor Stinson

Ingredients

• 2 cups chicken broth
• 2 chicken breasts
• 1 (8 oz) brick cream cheese, cut into cubes
• 1 cup sour cream
• 1 cup buffalo wing sauce
• 1/4 cup melted butter
• 1/2 cup blue cheese crumbles
• 2 green onions, sliced

To serve

• Tortilla chips
• Carrots
• Celery

Get Recipe Ingredients

Instructions

• Add chicken and broth to slow cooker and cook on high for 4 hours. Remove chicken to shred, and discard leftover broth. You can also boil chicken in broth for 18-20 minutes until chicken is cooked through, or use 2 cups leftover/rotisserie chicken.
• Microwave cream cheese for 2 minutes. Stir in sour cream, buffalo sauce and melted butter, then stir in shredded chicken. Add to slow cooker, then cook on high for 2 hours.
• Top buffalo chicken dip with green onions and blue cheese, then serve with tortilla chips, celery and carrots and enjoy!

Video

Notes

Calories reflect a 1/2 cup serving minus any chips or veggies.

Don’t have a crockpot? Cook this dip in a baking dish in the oven at 350 F for 20-25 minutes.

Serve your buffalo chicken dip with veggies, tortilla chips, toasted pitas and more.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave, the slow cooker or the oven at 350 F.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 240kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 1101mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg

The post Easy Crockpot Buffalo Chicken Dip appeared first on The Girl on Bloor.

Who doesn't love a baked potato?! This is one of the best hands-off methods and a recipe I turn to every time I need some comfort food but don't feel like cooking.

Why you'll love this recipe

• Easy as pie: You just throw the potatoes in the slow cooker, set them and forget them!
• Add your own toppings: You can add your own toppings to change things up. You can even set up a toppings bar!

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Ingredients and substitutions

• Russet potatoes – Idaho potatoes would also work.
• Shredded cheddar cheese – or another cheese like Monterey Jack.
• Bacon – turkey bacon would be a healthier option.
• Green onions – chives would also be good.
• Sour cream – use plain Greek yogurt or low-fat sour cream for a healthier option.

How to make baked potatoes in the crockpot

Step 1: Prep the potatoes.

Prick them with a fork and wrap them in foil.

Step 2: Cook in the crockpot.

Cook on high for 4 hours, or on low for 8 hours.

Step 3: Slice the potatoes.

Slice in half during the last 15 mins.

Step 4: Add on your toppings.

Load with your favourite toppings and serve!

Frequently asked questions

What are the best kinds of potatoes to use?

I like using russet potatoes, but Idaho potatoes would also work.

Do I have to wrap the potatoes in foil?

I'd highly recommending using foil, as it'll keep the potatoes from drying out by locking in the moisture.

How do I make the skins crispy?

If you want crispy skins, stick the potatoes under the broiler for a few minutes after cooking them in the crockpot.

What to serve with baked potatoes

These potatoes can be a full meal on their own, or you can serve them as a side dish with one of these mains:

• Baked marinated chicken breast
• Marinated steak
• BBQ salmon

Storing and reheating

Storing: Store leftovers without the toppings in the fridge for 5 days.

Reheating: Reheat in the oven (or toaster oven if you have one) for 10 mins at 350°F, or cover in a damp paper towel and microwave for 2-3 mins.

Freezing: Freeze each potato in foil for up to 3 months. Reheat right from frozen in the oven for 40 mins at 400°F.

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing the leftovers for lunches.
• Freeze these baked potatoes in Ziploc bags up to 3 months to prevent freezer burn.

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Easy Crockpot Baked Potatoes

These are the best Crockpot Baked Potatoes. They’re super easy to make – load them up with your favourite toppings for a yummy dinner!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 404kcal

Author Taylor Stinson

Ingredients

• 4 medium-sized russet potatoes

Topping ideas

• 1 cup shredded cheddar cheese
• 4 strips bacon
• 2 green onions, sliced (or use chives)
• 1/4 cup sour cream

Get Recipe Ingredients

Instructions

• Prick potatoes with a fork, wrap in foil, then add to crockpot. Cook on high for 4 hours, or on low for 8 hours.

If loading potatoes with toppings

• Cook bacon at some point while potatoes are cooking.
• In the last 15 minutes of cooking time, slice the potatoes in half lengthwise, then add cheese.
• Remove potatoes from crockpot, then garnish with cooked bacon, green onions/chives and serve with sour cream. Enjoy!

Video

Notes

Use the baked potatoes to make potato salad, soup, casserole or smashed potatoes.

Add on your favourite toppings like pulled pork, chili, salsa and more.

Store the leftovers in the fridge for up to 5 days. Reheat them in the toaster oven or in the microwave.

Freeze for up to 3 months. Reheat directly from frozen for 35 mins at 400 F.

Nutrition

Calories: 404kcal | Carbohydrates: 40g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 344mg | Potassium: 996mg | Fiber: 3g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 13mg | Calcium: 252mg | Iron: 2mg

The post Easy Crockpot Baked Potatoes appeared first on The Girl on Bloor.

Whenever I need a protein and veggie-packed meal but I'm not wanting meat, this soup is my go-to. Trust me, you'll love it!

Why you'll love this recipe

• Set it and forget it: Just dump everything in the crockpot and let it cook all day for an easy and hands-off meal.
• Super healthy: It's packed full of nutrients from all the veggies, including plant-based protein from the lentils.

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado oil.
• White potatoes – Yukon Gold, red or yellow potatoes would all be good.
• Yellow onion – white onion or shallots can be used instead.
• Carrots – swap out for parsnips if you don't have carrots.
• Celery stalks – double up on the carrots instead.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Italian seasoning – use a store-bought blend or make your own.
• Canned fire roasted tomatoes – regular canned tomatoes will work, but will have a milder flavour.
• Vegetable broth – chicken broth is the best substitute here.
• Brown or green lentils – swap out for black or cannellini beans or chickpeas.
• Mixed frozen vegetables – use any mix like peas, corn, green beans, etc.
• Baby spinach ­– kale or Swiss chard would also be good.
• Fresh parsley – try fresh basil instead.

How to make vegetable soup in the crockpot

Step 1: Add everything to the pot.

Cook on high for 4 hours or low for 8 hours.

Step 2: Add the spinach and parsley.

Once the soup is cooked, add the spinach and parsley.

Step 3: Stir well.

Give the soup a good stir.

Step 4: Ladle into bowls.

Serve or store for later.

Frequently asked questions

How do I add more depth to the flavour?

The canned fire roasted tomatoes will give your soup an extra kick, but you could also add in some fresh herbs and spices to kick it up a notch.

Can I make this soup on the stovetop instead?

Yes! Just sauté the onions, garlic, carrots and celery until softened, then simmer everything for 20-30 mins, adding the frozen veggies during the last 10 mins.

Do I need to thaw the veggies first?

No, there's no need to thaw the veggies before adding them to the soup. They'll cook alongside the other ingredients.

What to serve with this vegetable soup

This soup is a light meal on its own, so if you're looking for side dish ideas, here are some of my faves:

• Crusty bread or cornbread
• Mini grilled cheese sandwiches
• Arugula salad
• Quiche (this crustless quiche is a great low-carb option)

Storing and reheating

Storing: Store leftovers in the fridge for 5 days.

Freezing: Freeze the soup without the spinach for up to 3 months. Thaw in the fridge overnight to defrost.

Reheating: Reheat in the microwave for 1-2 mins or bring to a simmer on the stovetop. Stir in the fresh spinach once it's warm.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
• Use these Ziploc bag holders if you're packing up the leftover soup in freezer-safe bags to freeze it.
• If you don't already have a crock pot, make sure to pick one up!

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The Best Crockpot Vegetable Soup

This Crockpot Vegetable Soup is so delicious! It's an easy slow cooker meal with fire roasted tomatoes, lentils, and a mix of veggies.

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4 servings

Calories 296kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 2 white potatoes chopped
• 1 yellow onion diced
• 2 carrots chopped
• 3 celery stalks chopped
• 4 cloves garlic minced
• 1 tbsp Italian seasoning
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 (398mL) can fire roasted tomatoes
• 6 cups vegetable broth
• 1/2 cup brown or green lentils
• 2 cups mixed frozen vegetables
• 2 cups baby spinach chopped
• 1/2 cup chopped fresh parsley optional

Get Recipe Ingredients

Instructions

• Add all ingredients to the crockpot except for spinach and parsley. Cook on high for 4 hours or on low for 8 hours.
• Stir in spinach and parsley, then serve and enjoy!

Notes

Make your own Italian seasoning.

Add some cooked ground beef or chicken for extra protein.

Store in the fridge for 5 days. Reheat in the microwave for 1-2 mins or on the stovetop.

Freeze this soup for up to 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 296kcal | Carbohydrates: 55g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2083mg | Potassium: 1082mg | Fiber: 15g | Sugar: 7g | Vitamin A: 12554IU | Vitamin C: 46mg | Calcium: 116mg | Iron: 5mg

The post The Best Crockpot Vegetable Soup appeared first on The Girl on Bloor.

I love a great hearty breakfast but sometimes I want a slow morning. This crockpot breakfast casserole is my fave since it can be prepped the night before!

Why you'll love this recipe

• Hands-off: This casserole is super hands-off. It cooks all day while you get other things done!
• Holiday-friendly: It's perfect for holiday brunches and Christmas morning.
• Feeds a crowd: This recipe makes 8 servings, which is great for feeding bigger groups or meal prepping.

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Ingredients and substitutions

• Cooking spray – grease the crockpot with butter instead.
• Frozen hash browns – frozen tater tots or frozen potatoes would also be good.
• Bacon – use breakfast sausage or ham instead.
• Bell pepper – swap out for another veggie like spinach.
• Red onion – white onion or shallots would also work.
• Eggs – these are pretty essential to the recipe.
• Shredded cheddar cheese – Swiss or Colby Jack would be yummy here too.

How to make this breakfast casserole

Step 1: Make the bacon.

Cook the bacon until crispy.

Step 2: Layer the meat and veggies.

Add the hashbrowns, bacon and veggies to the crockpot.

Step 3: Add the eggs and cheese.

Pour the whisked eggs over top with a layer of cheese.

Step 4: Cook.

Cook the casserole then serve or store for later.

Frequently asked questions

Why is my breakfast casserole soggy?

Your casserole will get soggy if you use frozen or ‘wet' vegetables. Make sure you're using fresh veggies, and if you use ‘wet' veggies like mushrooms, sauté them first.

Can I leave it to cook overnight?

For safety reasons, I wouldn't recommend leaving the casserole to cook overnight. You can add everything but the hashbrowns, then store it in the fridge overnight and cook in the morning.

Can I double or triple this recipe?

I wouldn't recommend doubling or tripling this recipe, as the eggs won't cook fully.

What to serve with your breakfast casserole

Enjoy your casserole on its own or with one of these sides for a full breakfast spread:

• Fresh fruit or berries
• A healthy smoothie
• Your favourite caffeinated beverage

Make ahead and storing

One of the best parts of this recipe is that it's super easy to make it ahead of time!

• Make ahead: Add everything but the hashbrowns to the crockpot, then store in the fridge overnight. Add the hashbrowns in the morning and cook.
• Storing: Store leftovers in the fridge for 5 days.
• Freezing: Freeze in airtight containers for 3 months, then thaw in the fridge.
• Reheating: Sprinkle some water over top and microwave for 2-3 minutes.

Meal prep tools

• Grab some glass meal prep bowls if you plan on packing this breakfast casserole up for your breakfast meal prep.
• Here is the crock pot I use.
• Pick up some slow cooker liners for easy clean up.

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Crockpot Breakfast Casserole

This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 486kcal

Author Taylor Stinson

Ingredients

• Cooking spray
• 2 cups frozen hashbrowns
• 12 slices pork or turkey bacon
• 1 each red, yellow and green bell pepper, diced
• 1 medium-sized red onion, diced
• 16 large eggs
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup cheddar cheese, grated

Get Recipe Ingredients

Instructions

• Cook bacon over med-high heat in a large skillet, about 5-10 minutes until cooked through (timing will depend on type of bacon used).
• Spray inside of slow cooker with cooking spray, then add frozen hashbrowns, cooked bacon, peppers and onion in two even layers. Mix salt and pepper with eggs, then pour overtop of other layers and top with cheese.
• Cook on high for 4 hours. Serve and enjoy! Note: This can be made ahead of time up to 3 days in advance.

Video

Notes

Swap out the bacon for sliced-up breakfast sausage, ham or leftover chicken.

Add in more veggies like spinach, sautéed mushrooms or sundried tomatoes.

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top and reheat in the microwave for 2-3 minutes.

Freeze this cooked casserole for up to 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 486kcal | Carbohydrates: 14g | Protein: 31g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 614mg | Sodium: 965mg | Potassium: 549mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 118.8mg | Calcium: 210mg | Iron: 3.8mg

The post Crockpot Breakfast Casserole appeared first on The Girl on Bloor.

Whenever I need something comforting, I always want lasagna. Problem is, it's so much work. Making it in soup form is the answer!

Why you'll love this recipe

• Quick and easy: Ready in just 30 minutes for a hearty meal.
• Freezer-friendly: Perfect for meal prep or saving leftovers.
• Comfort in a bowl: All the cheesy cozy flavours of lasagna in soup form!

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Ingredients and substitutions

• Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
• Onions – any type of onion, including shallots, will work here.
• Garlic – you could use garlic powder or a garlic-based pasta sauce, but fresh garlic has the best flavor.
• Italian seasoning – you can use store-bought or homemade Italian seasoning, or leave it out altogether.
• Marinara sauce – any type of jarred pasta sauce can be used.
• Beef broth – vegetable or chicken broth will also work.
• Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
• Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
• Mozzarella cheese – cheddar or Swiss cheese would also be good but tastes a bit different.
• Parsley – I use this for garnish, but fresh basil or oregano would also be nice if you feel like adding fresh herbs.
• Veggies – this recipe doesn't call for any veggies to keep it simple, but I love adding in some sliced mushrooms and spinach. You could also do finely chopped carrot and celery.

How to make lasagna soup

Step 1: Brown the ground beef.

Sauté the ground beef until browned. 

Step 2: Sauté the onions and garlic.

Add the onions and garlic and sauté until fragrant.

Step 3: Add in the remaining ingredients.

Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta. Simmer until the pasta is cooked.

Step 4: Serve and enjoy!

Serve with mozzarella, ricotta and fresh herbs on top.

Frequently asked questions

What kind of pasta is best for lasagna soup?

I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!

Can I cook the pasta in the soup?

Yes! One of the great parts of this recipe is that the pasta cooks right in the pot with the rest of the soup ingredients, so there's less dishes to do after. You can make it separately if you'd like (this is actually best if freezing so the pasta doesn't soak up the liquid), but cooking it in the soup gives the noodles amazing flavour.

Can I make it in the slow cooker or the Instant Pot?

Yes! For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes. For the Instant Pot, use the sauté function for the meat, then pressure cook for 5 minutes and quick release.

What to serve with lasagna soup

This soup has a little bit of everything so you don't really need a side dish, but if you're looking for ideas, here are some options:

• Garlic bread or fresh crusty bread
• Bruschetta
• Caesar salad or a light garden salad
• Steamed vegetables or asparagus for extra veggies

Storing and reheating

Storing: Store leftovers in the fridge for 4-5 days.

Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat.

Freezing: Freeze the soup (without the noodles) in airtight containers for up to 3 months.

Reheating from frozen: Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through, or warm on the stovetop, adding freshly cooked noodles before serving.

Meal prep tools

• Order the same mafalda pasta I use in this recipe.
• Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Freeze individual portions of this soup in Souper Cubes for up to 3 months.

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The Best Lasagna Soup Recipe

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Course Soup

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 305kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp each salt & pepper
• 1 (650mL) jar marinara sauce
• 4 cups beef broth
• 2 cups dried mafalda pasta or rotini
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese
• Fresh parsley or basil, for garnish

Get Recipe Ingredients

Instructions

Stovetop instructions

• Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
• Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
• Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!

Slow cooker instructions

• Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. Top with cheeses, then serve and enjoy!

Instant Pot instructions

• Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!

Video

Notes

Cut down on the calories by swapping out the ground beef for ground turkey or chicken.

Use rotini or lasagna noodles broken into bite-sized pieces instead of mafalda.

Add in more veggies like mushrooms, spinach, carrot, celery or bell peppers.

For a vegetarian option, leave out the ground beef and use vegetable broth instead of beef broth.

Make-Ahead Instructions: Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freezing Instructions: Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-8 minutes.

Vegetarian Instructions: Leave out the ground beef and swap out the beef broth for vegetable broth.

Nutrition

Calories: 305kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 725mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 3mg

The post The Best Lasagna Soup Recipe appeared first on The Girl on Bloor.

There's something about a big pot of chili! I love this turkey chili in particular because it's simple to make and is leaner than others.

Why You'll Love This Recipe

• Super healthy: This turkey chili is low in calories and packed full of beans and veggies.
• Set it and forget it: Brown the turkey, dump everything in the crockpot and let it cook all day.
• Add your fave toppings: Customize your chili by adding on your favourite toppings.

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Ground turkey – make it with ground chicken, beef or pork instead.
• Yellow onion – white onion or shallots would also be good.
• Celery stalks – swap out for carrots instead.
• Green pepper – red or yellow pepper would also be good.
• Corn – use another small vegetable like peas.
• Kidney and navy beans – black, pinto and baked beans would all be yummy.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Chili powder – use a mix of paprika, cumin and cayenne instead.
• Cumin – add extra coriander instead.
• Paprika – cayenne will also add a bit of spice.
• Coriander – use some more cumin instead.
• Diced tomatoes – canned crushed tomatoes would also work.
• Beef broth – swap out for vegetable broth.

Topping ideas

• Shredded cheddar cheese – Monterey Jack or Tex Mex would be good too.
• Scallions – use green or red onions instead.
• Cilantro – leave this off if you don't like cilantro.
• Tortilla chips – tortilla strips will also add some crunch.
• Sour cream – non-fat sour cream is a healthier option.
• Sliced jalapeno peppers – swap out for some poblanos instead.
• Sliced avocado – leave this off if you’re not a fan of avocado.

How to make turkey chili in the crockpot

Step 1: Prep your ingredients.

Chop up all the veggies and rinse the beans.

Step 2: Brown the turkey.

Cook until lightly browned.

Step 3: Add everything to the crockpot.

Add all the ingredients to the crockpot.

Step 4: Cook the chili.

Cook on high for 3 hours or low for 6 hours.

Step 5: Ladle into bowls.

Serve the chili in large bowls.

Step 6: Add your toppings.

Top with your chosen toppings and serve.

Frequently asked questions

Do I need to brown the ground turkey first?

You'll need to lightly brown the ground turkey before adding it to the crockpot. You shouldn’t add raw turkey to the crockpot as it won’t cook properly.

Can I cook it on low all day?

This recipe is a great hands-off dinner idea. You can cook it on low for 6 hours, then leave it on the ‘keep warm' setting for a couple hours after that.

Can I use leftover cooked turkey?

Yes! Just stir it in during the last 10 mins of cooking time. This will warm up the turkey without overcooking it.

Can I make it on the stovetop instead?

If you need to make your chili faster, make it on the stovetop. Sauté the ground turkey, onions, celery, green pepper and garlic in a pot for 5 mins, then add the remaining ingredients. Bring to a boil, then simmer for 30 mins.

Serving suggestions

Here are some ideas on how to serve with your turkey chili:

• Add your favourite toppings like sour cream, shredded cheese and jalapenos
• Make a side of homemade cornbread or garlic bread
• Use the leftovers to make chili cheese fries or loaded potatoes

Storing and reheating

Storing: Store leftovers in airtight containers for 5 days.

Freezing: Freeze in airtight containers or Ziploc bags for 3 months. Thaw in the fridge overnight.

Reheating: Bring to a simmer in a pot on the stovetop or reheat in the microwave for 2-3 mins. You can also reheat from frozen in the microwave for 6-7 mins, stirring halfway through.

Meal prep tools

• This is the crockpot I use.
• Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
• I get all my free-range ground chicken and turkey from Butcher Box, conveniently delivered to me frozen.
• Use these Ziploc bag holders if you're freezing the leftover chili in Ziploc bags.

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Healthy Slow Cooker Chili

This healthy crockpot turkey chili is the most flavourful chili, filled with beans, veggies and turkey, then loaded with toppings.

Course Main Dish

Cuisine tex mex

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 365kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey or ground chicken
• 1 yellow onion diced
• 4 celery stalks diced
• 1 green pepper diced
• 4 cloves garlic minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup corn
• 1 can navy beans rinsed and drained
• 1 can kidney beans rinsed and drained
• 796 ml diced tomatoes
• 2 cup beef broth or chicken broth

Topping ideas

• Shredded cheddar cheese
• Green onions, sliced
• Chopped cilantro
• Tortilla chips
• Sour cream
• Sliced jalapeno peppers
• Sliced avocado

Get Recipe Ingredients

Instructions

• Heat olive oil over med-high heat. Add ground turkey, seasoning generously with salt & pepper, and saute for 2-3 minutes until lightly browned.
• Add turkey to Crockpot along with the rest of ingredients (minus the toppings). Cook on high for 3 hours or on low for 6 hours.
• Serve chili in large bowls, then add toppings of choice. Enjoy!

Stovetop instructions

• Heat olive oil over med-high heat. Add ground turkey, seasoning generously with salt & pepper, and saute for 2-3 minutes until lightly browned. Remove from heat and add onions, celery and garlic, sauteeing for 5 minutes until softened.
• Add turkey back to pot, then add spices. Saute another minute until fragrant, then stir in remaining ingredients. Bring to a boil, then simmer for 30 minutes.
• Serve chili in large bowls, then add toppings of choice. Enjoy!

Video

Notes

Nutrition info is for one serving of chili minus any toppings.

Add some beer, cocoa powder, brewed espresso or turmeric for extra flavour.

Enhance the flavour of your chili by adding in beer, cocoa powder, brewed espresso, turmeric and more.

Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 2-3 mins.

Freeze for 3 months. Thaw in the fridge then reheat as normal, or reheat from frozen for 6-7 minutes, stirring halfway through.

Nutrition

Calories: 365kcal | Carbohydrates: 49g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 786mg | Potassium: 1257mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1285IU | Vitamin C: 33mg | Calcium: 140mg | Iron: 7mg

The post Healthy Slow Cooker Turkey Chili appeared first on The Girl on Bloor.

When I was a kid, my uncle would bring his slow cooker filled with these meatballs to our family Christmas party. Everyone would stop by the appetizer table and get a meatball or two with a toothpick. It's one of my favourite core memories from my childhood – these meatballs are my homage to his!

Why you'll love this recipe

• Crowd pleaser: These meatballs are perfect for potlucks, parties and game days.
• Easy to make: Brown the meatballs, dump them in the crockpot and cook!
• No need for the freezer aisle: Sure, you can buy these at the store, but they're so much better for you and are easy to make from scratch!

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Ingredients and substitutions

Meatballs

• Extra-lean ground beef – ground turkey would also work.
• Breadcrumbs – try using panko or crushed cornflakes instead.
• Egg – plain yogurt or buttermilk can also act as a binder.
• Yellow onion – white onion would be the best substitute here.
• Garlic powder – freshly minced garlic will work too.

Sauce

• BBQ sauce – use your favourite store-bought BBQ sauce.
• Ketchup – try grape jelly for a different flavour. You can leave out the honey if you use that instead.
• Honey – maple syrup or agave would also be good.
• Garlic – fresh minced garlic is best but garlic powder will work in a pinch.

How to make these meatballs

Step 1: Make the sauce.

Mix BBQ sauce, ketchup, honey and garlic together.

Step 2: Roll then sear the meatballs.

Roll and sear the meatballs until lightly browned.

Step 3: Add the sauce.

Add the meatballs to the crockpot and cover in sauce.

Step 4: Cook in the crockpot.

Cook on high for 2 hours or low for 4 hours.

Frequently asked questions

Do I need to brown the meatballs first?

You don't need to brown them, but it does help them keep their shape as they cook, so I highly recommend it.

What BBQ sauce is best?

You can use any store-bought BBQ sauce of your choice! You can also try using a homemade BBQ sauce.

How long can I keep them in the slow cooker?

You can keep the cooked meatballs in the crockpot on the ‘Keep Warm' setting for up to 3 hours.

Serving ideas

These meatballs are a great appetizer, or you can serve them with one of these sides for a full meal:

• Steamed broccoli or corn on the cob with rice
• Macaroni and cheese
• Mashed potatoes

Storing and reheating

Prep ahead: Make the meatballs a couple hours before a party, then leave on the ‘Keep Warm' setting for 3 hours.

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Flash freeze the meatballs on a tray, then freeze for up to 3 months in a reusable bag. Thaw in the fridge overnight.

Reheating: Reheat in the microwave for 1-2 mins or on a stovetop pan with some extra sauce.

Meal prep tools

• This is the slow cooker I use.
• Grab some glass meal prep bowls if you plan on turning these meatballs into your weekly lunches.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your meatballs are cooked through.
• Use these Ziploc bag holders if you're add the meatballs to freezer bags then freezing them.
• Freeze this recipe in reusable freezer bags for up to 3 months.

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Honey Garlic BBQ Crockpot Meatballs {Super Easy}

These Honey Garlic BBQ Crockpot Meatballs are the perfect appetizer or lunch idea. They're so easy to make with less than 10 ingredients!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 205.5kcal

Author Taylor Stinson

Ingredients

Meatballs

• 1 lb extra-lean ground beef
• 1/3 cup breadcrumbs
• 1 egg
• 1 yellow onion, grated
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper

Sauce

• 3/4 cup BBQ sauce
• 1/2 cup ketchup
• 1/4 cup honey
• 2 cloves garlic, minced

Get Recipe Ingredients

Instructions

• Mix sauce together in a large bowl and set aside.
• In another large mixing bowl, mix meatballs together until combined. Heat a large skillet over high heat then sear meatballs for 2-3 minutes each side until lightly cooked and browned.
• Gently add meatballs to crockpot with tongs, then cover with sauce. Cook on high for 2 hours, or on low for 4 hours.
• Serve with toothpicks or in meal prep bowls with steamed broccoli. Leftovers will last up to 5 days in the fridge, and meatballs can be frozen up to 3 months. Enjoy!

Video

Notes

Brown your meatballs first so they don't fall apart.

If you're using frozen meatballs, cook on high for 4 hours or low for 6 hours.

Store any leftovers in the fridge for  5 days then reheat in the microwave for 1-2 mins.

Freeze the meatballs either cooked or uncooked for 3 months.

Nutrition

Calories: 205.5kcal | Carbohydrates: 28.51g | Protein: 14.1g | Fat: 3.81g | Saturated Fat: 1.53g | Cholesterol: 55.61mg | Sodium: 781.5mg | Potassium: 352.1mg | Fiber: 0.79g | Sugar: 21.76g | Vitamin A: 166.71IU | Vitamin C: 1.79mg | Calcium: 30.83mg | Iron: 1.97mg

The post Honey Garlic BBQ Crockpot Meatballs appeared first on The Girl on Bloor.

Remember those creamy chicken and rice casseroles your mom used to make as a kid? Well they probably had a can of soup in them and weren't the healthiest. Now, you can have your comfort and eat it too!

Why you'll love this recipe

• Easy dump dinner: Just dump everything in the pot, set it and forget it!
• Healthier: Using brown rice, veggies, chicken broth and cheese instead of canned soup makes this dish healthy.
• Great for meal prep: Make a big batch and store it in containers to enjoy throughout the week.

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Ingredients and substitutions

• Cooking spray – grease with butter or cooking oil instead.
• Yellow onion – shallots or red onion will also work.
• Chicken breasts – chicken thighs would also work.
• Brown rice – you can use white rice, but the texture will be mushier.
• Dried thyme – use fresh thyme or Italian seasoning instead.
• Garlic – the fresh stuff is best, but the jarred kind will work too.
• Dijon mustard – try leaving it out or using 2 tsp dry mustard instead.
• Chicken broth – cream of mushroom or cream of chicken soup would also be good.
• Frozen vegetables – fresh veggies would also work.
• Cheddar cheese – swap out for another cheese like Monterey Jack.
• Parsley – cilantro or lemon zest would also be good garnishes.

How to make chicken and rice in the crockpot

Step 1: Rinse the brown rice.

Rinse until the water runs clear.

Step 2: Add everything to the crockpot.

Add everything but the frozen veggies, cheese and parsley.

Step 3: Slow cook.

Give it a good stir then cook on high for 3 hours or low for 6 hours.

Step 4: Add the cheese and veggies.

Stir in the cheese and microwaved veggies then serve.

Frequently asked questions

Can you use frozen chicken?

You should never add frozen chicken to a crockpot for food safety reasons. Let any frozen meat thaw before adding it to the crockpot.

Would white rice work instead?

You can technically use white rice, but the texture will be a lot mushier. It all comes down to preference.

Can you use chicken thighs instead?

You can use boneless skinless chicken thighs, just make sure you dice them up into pieces.

What to serve with crockpot chicken and rice

This creamy crockpot chicken and rice is an entire meal on its own, but if you're looking for side dish ideas, here are some options:

• Vegetables: Serve with a side of garlic parm asparagus, steamed broccoli or lemon herb green beans.
• Salad: Try it with brussels sprouts salad or arugula salad.
• Bread: You can't go wrong with some crusty bread, garlic bread or cornbread!

Storing and reheating

Storing: Store leftovers in the fridge for 5 days.

Reheating: Sprinkle some water or broth over top, then microwave for 1-2 minutes or reheat in a pot on the stovetop.

Freezing: You can try to freeze the leftovers for up to one month, but the texture will be different.

Reheating from frozen: Reheat from frozen in the microwave for 6-7 minutes, stirring halfway through.

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing individual portions of the leftovers.
• Here's the crock pot I use.

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Healthy Crockpot Chicken and Rice

This is the creamiest Healthy Crockpot Chicken and Rice Recipe. It’s so easy to make in the slow cooker with no canned soup required!

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 484kcal

Author Taylor Stinson

Ingredients

• cooking spray
• 1 yellow onion diced
• 1 lb chicken breasts diced
• 1 cup brown rice dry, not cooked, see notes
• 1 tsp dried thyme
• 1 tsp salt
• 1/4 tsp pepper
• 4 cloves garlic minced
• 1 tbsp Dijon mustard
• 2 cups chicken broth
• 3 cups frozen vegetables
• 1/2 cup cheddar cheese grated
• Parsley optional, for garnish

Get Recipe Ingredients

Instructions

• Rinse brown rice under running water in a mesh sieve until the water runs clear.
• Spray crockpot with cooking spray, then add all ingredients except for frozen veggies, cheese and parsley. Give it a stir, then cook on high for 3 hours or on low for 6 hours.
• Within the last 5 minutes of cooking time, microwave frozen veggies until defrosted for about 2 minutes, then grate cheese and chop up parsley if using.
• Stir in veggies and cheese at the end of cook time, stirring well to combine. Serve garnished with parsley, and enjoy!

Video

Notes

Do NOT use instant rice as this may compromise the texture of the rice.

You can use white rice in place of brown, but PLEASE NOTE that you may not like the texture. The only way to ensure a more al dente and less mushy texture is to use brown rice (it's better for you anyway!).

Instant Pot: Add canola oil, onions, frozen veggies, chicken, rice and broth in order. Cook on high pressure for 5 minutes, then do a quick release of the pressure. Stir in the sour cream and cheese, garnish with parsley and serve!

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 2-3 minutes.

You can try freezing this recipe for up to a month, but the texture will be different. Reheat from frozen in the microwave for 6-7 minutes, stirring halfway through.

Nutrition

Calories: 484kcal | Carbohydrates: 60g | Protein: 39g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 950mg | Potassium: 1.01mg | Fiber: 8g | Sugar: 1g | Vitamin A: 7.121IU | Vitamin C: 19mg | Calcium: 180mg | Iron: 3mg

The post Healthy Crockpot Chicken and Rice appeared first on The Girl on Bloor.

This is one of my favourite recipes to make in the winter. Just imagine yourself curled up in a blanket on the couch diving into a piping hot bowl of this tikka masala over rice!

Why you'll love this recipe

• Easy dump dinner: Just dump all the ingredients in the crockpot and let it slow cook all day for a hands-off meal.
• Indian takeout made easy: You don't need any special spices, you should already have what you need at home!

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Ingredients and substitutions

• Butter – margarine or olive oil would be good too.
• Yellow onion – white onion or shallots would also work.
• Chicken – use chicken thighs, tofu, chickpeas, lentils or stewing beef.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Gingerroot – use 1 tsp. ground ginger powder instead.
• Brown sugar – use white sugar or honey instead.
• Garam masala – use a store-bought blend or make your own.
• Turmeric – use saffron or leave it out altogether.
• Cumin – add in some extra garam masala, curry powder or even chili powder.
• Chili powder – mix together paprika, cumin and cayenne in a pinch.
• Crushed tomatoes – diced tomatoes can be used instead.
• Sour cream – use canned coconut milk or 1/3 cup heavy cream. Plain Greek yogurt will work but tastes different.
• Cilantro – leave this off if you’re not a fan of cilantro.
• Naan – serve with pita or leave it out to cut down on calories.

How to make tikka masala

Step 1: Add everything to the slow cooker.

Add everything but the sour cream.

Step 2: Slow cook.

Cook on high for 3 hours or low for 6 hours.

Step 3: Make the rice.

Make the rice in a rice cooker or on the stovetop.

Step 4: Stir in the sour cream.

Stir in the sour cream then serve over rice.

Frequently asked questions

What's the difference between chicken marsala and chicken tikka masala?

They're two totally different dishes. Chicken marsala is an Italian dish with mushrooms and wine sauce, while chicken tikka masala is an Indian dish in a spicy tomato cream sauce.

Is it spicy?

It has a bit of spice to it, but it's not overly spicy. To make it milder, use less chili powder. If you want to give it even more heat, add in some red chili flakes or cayenne pepper.

Can you make it in the Instant Pot instead?

This recipe is designed for the slow cooker, but if you're looking for a faster option, you can try my Instant Pot chicken tikka masala recipe.

Serving suggestions

You can eat this slow cooker chicken tikka masala on its own or serve it with some sides. Here are some of my favourite options:

• Naan bread
• Steamed broccoli
• Vegetable samosas
• Cilantro lime rice or cauliflower rice

How to store & freeze chicken tikka masala

Storing: Store leftovers in the fridge for 5 days.

Freezing: Freeze for up to 3 months, then thaw in the fridge overnight.

Reheating: Reheat in the microwave for 1-2 minutes.

Meal prep tools

• Glass meal prep bowls are so great for microwaving and reheating your food safely.
• A rice cooker will automatically cook the side dish of rice for you.
• Restock your freezer with free-range poultry from Butcher Box.
• These bento box containers are perfect for packing the rice and curry separately in the same container.

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Slow Cooker Chicken Tikka Masala

This Slow Cooker Chicken Tikka Masala is super flavourful! It’s a great hands-off dinner idea that cooks all day in the crockpot on low.

Course Main Course

Cuisine American, Indian

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 403kcal

Author Taylor Stinson

Ingredients

• 2 tbsp butter
• 1 yellow onion, diced
• 1 lb chicken, diced
• 2 cloves garlic minced
• 1 tbsp gingerroot, grated
• 1 tbsp brown sugar
• 1 tbsp garam masala
• 2 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 (796mL) can crushed tomatoes
• 1/2 cup sour cream
• Fresh cilantro, for garnish
• Naan bread (optional)

Basmati rice

• 1 1/4 cup water
• 1 cup basmati rice
• 1 tsp butter
• 1 pinch salt

Get Recipe Ingredients

Instructions

• Add all ingredients except for sour cream, rice, cilantro and naan to slow cooker in the order they are listed above and cook on high for 3 hours, or on low for 6 hours.
• Remove lid and stir in sour cream. Add rice to large bowls and top with chicken mixture, then garnish with cilantro and serve with naan (if desired). Serve and enjoy!

Basmati rice

• Add all ingredients to a rice cooker or on the stove top and cook according to package directions.

Video

Notes

To make this dish dairy-free, use your favourite dairy-free butter substitute and swap out the sour cream for a 400 mL can of coconut milk.

Store the leftovers in the fridge for 5 days. Reheat in the microwave for 1-2 mins.

Freeze for 3 months. Thaw in the fridge then reheat as normal.

Nutrition

Calories: 403kcal | Carbohydrates: 19g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 478mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 1.8mg

The post Slow Cooker Chicken Tikka Masala appeared first on The Girl on Bloor.

This is the most iconic recipe from IKEA and it's so easy to make at home! I personally love curling up on the couch with a plate of this when sweater weather hits.

Why you'll love this recipe

• IKEA copycat: It tastes just like the meatballs from IKEA, without having to face the crazy crowds.
• Two cooking methods: You can make them either on the stovetop or the slow cooker. Both options work!

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Ingredients and substitutions

Meatballs

• Extra-lean ground beef – use ground turkey for a leaner option.
• Breadcrumbs – panko would also work.
• Egg – buttermilk would also bind the meatballs.
• Yellow onion – white onion would be good too.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Nutmeg – cinnamon will provide a similar flavour.
• Allspice – use a combo of cinnamon, nutmeg and cloves instead.

Creamy gravy

• Butter – margarine would also work.
• Flour – cornstarch would also thicken the gravy.
• Beef broth – you can use vegetable or chicken broth, but it'll have a milder flavour.
• Sour cream – use light sour cream or Greek yogurt for a lighter option.

Mashed potatoes

• White potatoes – Yukon gold or Idaho potatoes would also be good.
• Butter – or a butter substitute like margarine.
• Sour cream – use light sour cream, heavy cream or Greek yogurt instead – or you can leave it out altogether if you prefer.

To serve

• Green peas – serve with another veggie like green beans or broccoli.
• Lingonberry jam – cranberry sauce or red current jam would also be yummy – you can find the Lingonberry jam at IKEA.
• Fresh parsley – fresh basil would be good too.

How to make Swedish meatballs

Step 1: Make the meatballs.

Mix the meatball ingredients together and roll into balls.

Step 2: Brown the meatballs.

Cook them in a skillet or in the crockpot.

Step 3: Make the gravy.

Melt the butter, whisk in the flour, then add the broth and sour cream.

Step 4: Add the meatballs.

Add the meatballs to the skillet with the gravy.

Step 5: Make the mashed potatoes.

Boil the potatoes, then mash with butter and sour cream.

Step 6: Heat the peas.

Microwave the peas, then serve with the mashed potatoes, meatballs and jam.

Frequently asked questions

What is Swedish meatball sauce made of?

Swedish meatball sauce is made up of an easy combo of butter, flour, beef broth and sour cream. Some recipes use heavy cream but I prefer sour cream because it thickens easier and contains less calories.

How do you thicken the sauce?

The flour and sour cream will make the gravy nice and thick. If you want to make the gravy gluten-free, stir in a cornstarch slurry (a combo of equal parts water and cornstarch).

Can I use frozen meatballs?

You sure can! I prefer homemade meatballs, but you can use frozen cooked meatballs to save time – bonus points if they're actually from IKEA!

What to serve with Swedish meatballs

I like serving my meatballs with mashed potatoes and peas (just like at IKEA!), but if you're looking for more serving ideas, here are some options:

• Ocer egg noodles or your favourite pasta
• With roasted or steamed vegetables
• With rice (or cauliflower rice for a low-carb option)

Storing and reheating

Storing: Store the leftovers in glass containers for 5 days.

Freezing: Flash freeze the meatballs on a tray, then freeze in a freezer bag for 3 months. Thaw in the fridge overnight before reheating in the microwave.

Reheating: Sprinkle some water over top then microwave for 1-2 minutes. You can also simmer the meatballs in the sauce on the stovetop.

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
• Grab some slow cooker liners to reduce clean up.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.

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Swedish Meatballs {IKEA Copycat}

These Swedish Meatballs can be made in the slow cooker or stovetop and are just like the ones from IKEA!

Course Appetizer, Main Course

Cuisine Swedish

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 4 servings

Calories 564kcal

Author Taylor Stinson

Ingredients

Meatballs

• 1 lb extra-lean ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1 yellow onion grated
• 2 cloves minced garlic
• 1/2 tsp each salt and pepper
• 1/4 tsp nutmeg
• 1/4 tsp allspice or just use another 1/4 tsp nutmeg

Creamy gravy

• 2 tbsp butter
• 2 tbsp flour
• 2 cups beef broth
• 1/4 cup sour cream

Mashed potatoes

• 3 White potatoes chopped
• 1 tbsp butter
• 1/4 cup sour cream
• Salt & pepper to taste

To serve

• 2 cups green peas canned or frozen
• Lingonberry jam optional, to serve
• 1/4 cup fresh parsley finely chopped; optional garnish

Get Recipe Ingredients

Instructions

Slow cooker method

• Mix together ingredients for meatballs in a large bowl, then roll into 1-inch balls. Spray a very large skillet with cooking spray then heat on med-high. Cook meatballs for 2 minutes then remove and add to your slow cooker.
• Melt butter in the skillet, then whisk in flour. Slowly add beef broth 1/4 cup at a time, whisking to remove lumps. Stir in sour cream, then add to the slow cooker. Cook on high for 3 hours, or on low for 6 hours.
• In the last 30 minutes of cooking time, bring a large pot of salted water to a boil on the stovetop. Add chopped potatoes, cooking for 10-12 minutes until fork tender. Drain, then add back to pot. Mash with butter, then stir in sour cream and season with salt and pepper to taste.
• Defrost and heat peas in the microwave until warmed, then divide among 4 plates. Add mashed potatoes, then meatballs and gravy. Serve garnished with parsley and with lingonberry jam on the side and enjoy!

Stovetop method

• Bring a large pot of salted water to a boil on the stovetop. Add chopped potatoes, cooking for 10-12 minutes until fork tender. Drain, then add back to pot. Mash with butter, then stir in sour cream and season with salt and pepper to taste.
• Mix together ingredients for meatballs in a large bowl, then roll into 1-inch balls. Spray a very large skillet with cooking spray then heat on med-high. Cook meatballs for 4-5 minutes then remove from heat.
• Melt butter in the skillet, then whisk in flour. Slowly add beef broth 1/4 cup at a time, whisking to remove lumps. Stir in sour cream, then add meatballs back to skillet. Cook another 7-8 minutes until meatballs are cooked through.
• Defrost and heat peas in the microwave until warmed, then divide among 4 plates. Add mashed potatoes, then meatballs and gravy. Serve garnished with parsley and with lingonberry jam on the side and enjoy!

Video

Notes

Make sure not to over-mix the meatballs and use wet hands to form them to make it easier to roll.

Serve with buttery egg noodles, pasta or rice in place of the mashed potatoes if you'd like.

Find the Lingonberry jam at IKEA, or sub cranberry sauce if you'd like instead.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 mins.

Freeze the cooked meatballs for 3 months then thaw in the fridge overnight, or reheat from frozen. 

Nutrition

Calories: 564kcal | Carbohydrates: 49g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1265mg | Potassium: 1332mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1465IU | Vitamin C: 62mg | Calcium: 132mg | Iron: 6mg

The post Swedish Meatballs {IKEA Copycat} appeared first on The Girl on Bloor.

This soup is one of my all-time favourite comfort food recipes. Imagine yourself curled up on the couch with a blanket and a candle going with a big bowl of this. Absolute HEAVEN!

Why you'll love this recipe

• Easy crockpot recipe: Dump everything in the crockpot, let it cook all day, then blend it up.
• Comfort in a bowl: I love a big bowl of yummy soup on a chilly night.

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Ingredients and substitutions

• Butter – olive oil or margarine would work.
• Yellow onion – use white onion or shallots instead.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Yukon gold potatoes – russet potatoes would also be good.
• Thyme – try oregano for a similar flavour.
• Chicken broth – vegetable broth is the best substitute here.
• Sour cream – use low-fat sour cream for a healthier option.

Toppings

• Grated cheddar cheese – Monterey Jack would also be good.
• Bacon – use turkey bacon for a healthier option.
• Green onions – scallions or chives can be used in a pinch.
• Sour cream – top with non-fat sour cream to cut down on calories.

How to make potato soup in the crockpot

Step 1: Cook everything in the crockpot.

Add everything to the crockpot and cook on high for 3 hours or low for 6 hours.

Step 2: Prep your toppings.

Cook the bacon, grate the cheese and slice the green onions.

Step 3: Add the sour cream.

When the soup is done, stir in the sour cream.

Step 4: Blend the soup.

Blend with an immersion blender, add your toppings and serve.

Frequently asked questions

What is the best thickening agent for potato soup?

The combination of sour cream, using less broth (my recipe has you covered!) and using an immersion blender will help make the soup nice and thick.

Should you boil the potatoes first?

No, there's no need to pre-boil the potatoes. They'll cook alongside the other ingredients.

Can you make it in the Instant Pot instead?

If you're looking for an Instant Pot option, check out my Instant Pot loaded baked potato soup recipe!

What to serve with potato soup

• Toppings: I like adding grated cheese, bacon, green onions, crackers and sour cream.
• Bread: Garlic bread, fresh bread or homemade dinner rolls.
• Veggies: Steamed vegetables or brussels sprouts salad.
• Sandwich: Chicken sandwich or chickpea wrap (cut the serving size in half if you do this)

Storing and reheating

Storing: Store any leftover soup without the toppings in the fridge for 5 days.

Freezing: Freeze the soup for 3 months, then thaw in the fridge overnight.

Reheating: Bring to a simmer on the stovetop or reheat in the microwave for 1-2 mins. Add your toppings and dig in.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this soup into leftovers.
• Make sure to pick up a crock pot if you don't already have one.
• An immersion blender is a cheaper way to blend things up.

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The Best Crockpot Potato Soup

This Crockpot Potato Soup is the easiest dinner for chilly nights. It's fully loaded with the best toppings: bacon, cheese and sour cream!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4 servings

Calories 513kcal

Author Taylor Stinson

Ingredients

• 2 tbsp butter
• 1 yellow onion diced
• 4 cloves garlic minced
• 6 medium-sized Yukon gold potatoes chopped
• 1 tsp salt
• 1/2 tsp thyme
• 1/4 tsp pepper
• 3 cups chicken broth
• 1/2 cup sour cream

Toppings

• 1/2 cup grated cheddar cheese
• 4 slices bacon
• 4 green onions sliced
• 2 tbsp sour cream

Get Recipe Ingredients

Instructions

• Spread butter along the bottom of the crockpot, then add onions, garlic, potatoes, salt, thyme, pepper and chicken broth. Cook on high for 3 hours or on low for 6-8 hours.
• In the last 15 minutes of cook time, cook the bacon in a skillet or in the oven, grate cheese and slice green onions.
• When soup is done, stir in sour cream and blend with an immersion blender. Ladle into bowls, top with desired toppings, then serve and enjoy!

Notes

Make this soup healthier by using non-fat sour cream and turkey bacon.

For a vegetarian option, use vegetable broth and skip the bacon.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.

Freeze for 3 months, then thaw in the fridge and reheat as normal.

Nutrition

Calories: 513kcal | Carbohydrates: 53g | Protein: 16g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 947mg | Potassium: 1414mg | Fiber: 7g | Sugar: 5g | Vitamin A: 679IU | Vitamin C: 56mg | Calcium: 198mg | Iron: 3mg

The post The Best Crockpot Potato Soup appeared first on The Girl on Bloor.

Whenever I'm having a lazy day, I love making this lasagna. I throw everything in, set it and forget it, then I save leftover squares for the freezer!

Why you'll love this recipe

• Easier method: It's a super easy way to make lasagna in the slow cooker.
• Hands off meal: Assemble your layers, then set it to cook hands-off all day.

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Ingredients and substitutions

• Extra-lean ground beef – ground turkey or Italian sausage would work too.
• Yellow onion ­– or white onions or shallots.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Jarred tomato sauce – I like Classico’s sweet basil marinara sauce, but any tomato sauce will work.
• Lasagna noodles ­– use oven-ready or normal lasagna noodles.
• Ricotta cheese – cottage cheese will work, but the texture will be different.
• Mozzarella cheese – add some extra parmesan for more flavour.
• Fresh basil ­– fresh parsley would also be good.

How to make lasagna in the crockpot

Step 1: Brown the beef.

Sauté until almost cooked through.

Step 2: Make the sauce.

Add the onion, seasonings and tomato sauce.

Step 3: Assemble your layers.

Add three layers of meat sauce, noodles, ricotta and mozzarella. Top with a jar of tomato sauce and mozzarella.

Step 4: Cook the lasagna.

Pour water in on the sides, then cook on high for 3 hours or low for 6 hours.

Frequently Asked Questions

Should you cook it on high or low?

It's all a matter of preference. You can cook it on high for 3 hours or low for 6 hours.

Why do you need to add water?

The water will prevent the lasagna from drying out and from sticking to the sides of the pot.

How many layers should you have?

The lasagna should have about three one-inch layers. You may have more or less depending on the size of your crockpot.

What's the best sauce to use?

I like using the Classico sweet basil marinara sauce, but you can use any store-bought or homemade tomato sauce of your choice.

What to serve with lasagna

• Fresh crusty bread or some warm garlic bread
• Caesar salad or a light side salad
• Roasted or steamed veggies

Storing and reheating

Prep ahead: Assemble the lasagna, then store it in the fridge overnight. Cook the next day as normal.

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Freeze the lasagna cooked or uncooked for 3 months, then thaw in the fridge overnight.

Reheating: Sprinkle a little water over top, then microwave for 2-3 mins or reheat the whole lasagna in the oven for 20 mins at 350° F.

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Meal prep tools for this recipe

• This is the slow cooker I use.
• Grab some glass meal prep bowls if you plan on turning this lasagna into your weekly lunches.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Freeze this recipe in foil pans that can be reheated in the oven for up to 3 months.

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Easiest Ever Crockpot Lasagna Recipe

This is the Easiest Ever Crockpot Lasagna Recipe – it cooks hands-off all day and is super easy to assemble. Plus, it freezes well!

Course Main Course

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 servings

Calories 470kcal

Author Taylor Stinson

Ingredients

• Cooking spray
• 1 lb extra-lean ground beef
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp each salt & pepper
• 2 (650mL) jars tomato sauce (I used Classico's sweet basil marinara sauce)
• 1 lb lasagna noodles (can use either oven ready or normal) uncooked
• 1 (475g) tub ricotta cheese
• 2 cups mozzarella cheese
• 1/2 cup water
• Chopped fresh basil or parsley, for garnish

Get Recipe Ingredients

Instructions

• In a large frying pan, brown the ground beef over med-high heat. When beef is almost cooked through, add onions, garlic, salt & pepper and 1 jar of tomato sauce, then stir to combine.
• Spray slow cooker with cooking spray, then layer in a bit of meat sauce. Add the uncooked lasagna noodles (you may need to break some into pieces to make them fit), then add some ricotta and mozzarella cheese, and more of the meat sauce. Repeat until the slow cooker is full – usually 3 layers total.
• Pour the other jar of tomato sauce overtop of lasagna, then add mozzarella cheese to the top. Pour water in on the sides. Cook on high for 3 hours, or on low for 6 hours.
• Garnish lasagna with basil and/or parsley, then serve and enjoy!

Video

Notes

Add in more veggies like spinach, mushrooms or zucchini.

Assemble ahead of time and store it in the fridge overnight.

Store the leftovers in the fridge for 5 days. Reheat in the microwave for 2-3 mins or in the oven for 20 mins at 350 F.

Freeze for up to 3 months cooked or uncooked. Thaw in the fridge then reheat or cook as normal.

Nutrition

Calories: 470kcal | Carbohydrates: 46g | Protein: 32g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 264mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 2mg

The post Easiest Ever Crockpot Lasagna Recipe appeared first on The Girl on Bloor.

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I personally LOVE my crockpot when it comes to cooking soup because you get the cozy aroma of everything cooking but you also get to enjoy a hands off cooking process. There's nothing like a cozy day inside with your soup going in the kitchen!

Comfort in a Bowl

When you're looking for something heart and comforting, nothing hits quite like a warm bowl of soup. These crockpot recipes are all super easy to make. Just dump everything in the pot and let it simmer all day!

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Vegetarian Options

No meat? No problem! Try any of these plant-based soups! Just make sure to use vegetable broth and ditch any meat toppings.

The Best Crockpot Vegetable Soup

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Hearty Chickpea Soup {Stovetop or Crockpot}

The Hearty Chickpea Soup is the perfect vegetarian lunch for winter. It has pasta, parmesan, Italian seasoning and spinach in it.

The Best Crockpot Potato Soup

This Easy Crockpot Potato Soup is the perfect dinner on cold, chilly nights. Top it with bacon, cheese, sour cream and more!

Crockpot Broccoli Turmeric Soup via Sweet Peas and Saffron

This crockpot broccoli turmeric soup is full of anti-inflammatory ingredients and will warm you right up on a cold day. Keto and vegan-friendly.

Chili Recipes

Is chili a soup? While there are some debates, I think they're close enough! Here are my favourite recipes that can be made easily in the slow cooker.

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This Crockpot White Chicken Chili is the perfect dump dinner – just add all the ingredients to the slow cooker and serve with fresh toppings!

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Easy Slow Cooker Chili via Damn Delicious

Come home to the best homemade chili! It’s an amazingly hearty, cozy beef chili that cooks low and slow for 8 hours in the crockpot!

Slow Cooker Taco Spice Chili via Sally's Baking Addiction

Rely on your crockpot for dinner tonight with this hearty, satisfying, and extra flavorful taco spice chili recipe.

Meal prep tools

• This is the crockpot I use.
• Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

The post 20 Easy Crockpot Soup Recipes appeared first on The Girl on Bloor.

As soon as sweater weather hits, I'm all about this taco soup! It's so easy to make and so comforting, plus it's like a taco you can eat with a spoon!

Why You'll Love This Recipe

• One pot meal: Make it in the crockpot for an easy, hands-off meal.
• Full of flavour: It has all the delicious flavour of tacos, in a comforting bowl of soup!

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Ingredients and substitutions

• Extra-lean ground beef – ground turkey or chicken would also work.
• Yellow onion – white onion or shallots can be used instead.
• Garlic – freshly minced garlic is best but jarred minced garlic works too.
• Taco seasoning – use a store-bought version or make your own.
• Lime juice – lemon juice will work if it's all you have.
• Frozen corn – swap out for another veggie like bell peppers.
• Canned black beans – kidney beans would also be good.
• Canned green chiles – use fresh or canned jalapenos instead.
• Canned diced tomatoes – canned crushed tomatoes would also be good.
• Beef broth – swap out for chicken or vegetable broth.

How to make taco soup in the crockpot

Step 1: Cook the beef.

Brown the ground beef in a skillet.

Step 2: Add everything to the crockpot.

Add the cooked beef and all the other ingredients.

Step 3: Cook the soup.

Cook on high for 4 hours, or on low for 8 hours.

Step 4: Add your toppings.

Ladle the soup into bowls and load it up!

Frequently Asked Questions

Is taco soup spicy?

This soup isn't super spicy, but it definitely has some kick. If you're not a big fan of spice, swap out half of the green chilies for diced green peppers.

Can I make it in the Instant Pot instead?

If you want to make this soup in the pressure cooker, check out my Instant Pot recipe.

How do you thicken the soup?

This soup is plenty thick on its own, but if you want it to be even thicker, stir in a cornstarch slurry at the end.

What to serve with taco soup

Enjoy this taco soup all on its own or with one of these sides:

• Homemade tortilla chips
• Cornbread
• Mexican rice or Spanish rice

Storing and reheating

Storing: Store leftovers without the toppings in the fridge for 5 days.

Freezing: Freeze the soup in Ziploc bags or airtight containers for 3 months. Thaw in the fridge overnight or microwave right from frozen for 6-7 mins.

Reheating: Bring to a simmer on the stovetop or microwave for 1-2 mins, then add your fresh toppings.

Meal prep tools

• Use these Ziploc bag holders if you're packing up the leftover soup in freezer bags.
• Freeze or refrigerate this recipe in glass microwave-safe bowls for up to 3 months.

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Easy Crockpot Taco Soup {+Stovetop Instructions}

This Easy Crockpot Taco Soup is loaded with flavour! It's like having a taco in a bowl – make it on the stovetop or in the slow cooker!

Course Soup

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 247kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp taco seasoning
• 1 tbsp lime juice
• 2 cups frozen corn
• 1 (540mL) can black beans, rinsed and drained
• 1 (127mL) can green chilies
• 1 (796mL) can diced tomatoes or 3 cups jarred salsa
• 2 cups beef broth

Topping ideas

• Tortilla chips
• Red onion
• Avocado
• Green onion
• Sour cream
• Cheese
• Cilantro
• Lime wedges

Get Recipe Ingredients

Instructions

Crockpot instructions

• Brown ground beef in a large skillet over medium-high heat, about 5 minutes.
• Add beef and remaining ingredients (except for toppings) to crockpot. Cook on high for 4 hours, or on low for 8 hours.
• Serve taco soup in bowls with preferred toppings and store soup separate from toppings in fridge up to 5 days, or freeze up to 3 months. Enjoy!

Stovetop instructions

• Brown ground beef in a large pot over medium-high heat, about 5 minutes. Add in onions and garlic, sauteeing another 2 minutes until fragrant.
• Add remaining ingredients (except for toppings) to pot, bringing everything to a boil. Cover with a lid then lower heat to a simmer. Cook for 25 minutes, stirring occasionally.
• Serve taco soup in bowls with preferred toppings and store soup separate from toppings in fridge up to 5 days, or freeze up to 3 months. Enjoy!

Video

Notes

You could also make this soup in the Instant Pot.

Make your own homemade taco seasoning.

Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.

Freeze for up to 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 247kcal | Carbohydrates: 30g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 552mg | Potassium: 668mg | Fiber: 8g | Sugar: 3g | Vitamin A: 39IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 3mg

The post Easy Crockpot Taco Soup {+Stovetop Instructions} appeared first on The Girl on Bloor.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

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Set it and forget it!

Looking for dinner options that are easy, hands-off and healthy? Enter these dump and go recipes. All you have to do is chop up any veggies or protein, then throw it all in the crockpot and let it cook all day. It's the perfect option for busy weeknights.

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Meal prep tools

• Use these Ziploc bag holders to help you add your ingredients.
• Grab some glass meal prep bowls if you plan on refrigerating the leftovers of these dump dinners.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

The post Healthy Crockpot Recipes {Dump Dinners} appeared first on The Girl on Bloor.

Skip the canned stuff and make this chicken noodle soup from scratch! It's so easy since it cooks hands-off in the slow cooker. No wonder I always make it when I start feeling under the weather!

Why You'll Love This Recipe

• Comfort food fave: Who doesn't love a warm, comforting bowl of chicken noodle soup?!
• Dump dinner: Throw everything in the pot, then set it and forget it while your soup cooks all day.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like canola or avocado oil.
• Boneless skinless chicken breasts – boneless skinless chicken thighs would also work.
• Yellow onion – white onion or shallots can be used instead.
• Carrots – if you don’t have any carrot, double up on the celery.
• Celery – use more carrots instead.
• Garlic – use freshly minced or jarred minced garlic.
• Fresh thyme, rosemary, sage and parsley – use 1 tbsp. dried Italian seasoning instead.
• Chicken broth – vegetable broth is the best substitute here.
• Frozen corn and peas – use any frozen veggies like green beans, carrots, etc.
• Rotini pasta – egg noodles or whole wheat noodles would work too (cooking time will vary).

How to make chicken noodle soup in the crockpot

Step 1: Prep your ingredients.

Chop up all the veggies.

Step 2: Add everything to the crockpot.

Add everything but the pasta, and cook on high for 4 hours or low for 8 hours.

Step 3: Stir in the pasta.

Stir in the pasta during the last 30 mins of cooking time.

Step 4: Shred the chicken.

Remove and shred the chicken.

Step 5: Add the chicken back in.

Add the shredded chicken back to the pot.

Step 6: Add the herbs.

Stir in the fresh herbs and serve.

Frequently Asked Questions

Why are the noodles getting mushy?

The noodles will get mushy if they sit in the liquid too long. To prevent this, add them during the last 30 minutes of cooking time (or the last hour if you're cooking on low).

Can I use frozen chicken?

No, you should never cook frozen chicken in the crockpot. To avoid bacteria growth, you need to fully defrost the chicken before cooking it in the crockpot.

Would chicken thighs work?

Yes! Since the meat is a lot fattier, the chicken thighs will fall apart on their own, so you can skip the shredding step.

Serving suggestions

Here are some of my favourite things to serve with a hot bowl of chicken noodle soup:

• Homemade bread, garlic bread or dinner rolls
• Mini grilled cheese sandwiches
• Cornbread

Storing, freezing and reheating

• To store: Store in airtight containers for 5 days. If you don't want the noodles to get too soft, leave them out.
• To freeze: Freeze the soup without the noodles in airtight containers for 6 months. Thaw in the fridge overnight.
• To reheat: Bring to a simmer on the stovetop or microwave for 1-2 mins. Add in the noodles and serve.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Freeze individual portions of this soup in Souper Cubes for up to 3 months.

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Crockpot Chicken Noodle Soup {So Easy!}

This easy Crockpot Chicken Noodle Soup is a simple way to make your fave comfort food from scratch. The chicken is so juicy and tender!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 234kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 2 chicken breasts
• 1 yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1/2 cup fresh thyme, rosemary, sage and parsley or substitute 1 tbsp dried Italian seasoning instead
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 cups chicken broth
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 cups dry rotini pasta

Get Recipe Ingredients

Instructions

• Add everything except for pasta to slow cooker, and adding only half the herbs if using fresh. Otherwise, add the whole amount of dried Italian seasoning. Cook on high 4 hours or on low 8 hours. Stir in pasta in the remaining half hour of cook time if cooking on high, or remaining hour of cook time if cooking on low.
• Remove chicken and shred it once cook time is complete, then add it back to the pot of soup. Add remaining half of fresh herbs, stirring well. Serve and enjoy!

Video

Notes

Make your own chicken stock using a chicken carcass for an even more flavourful soup.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes or in a pot on the stovetop.

Freeze this soup without the noodles for up to 6 months. Reheat from frozen in the microwave for 6-7 minutes or defrost in the fridge then reheat on the stovetop.

Nutrition

Calories: 234kcal | Carbohydrates: 25g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 975mg | Potassium: 708mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3588IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 1mg

The post Crockpot Chicken Noodle Soup {So Easy!} appeared first on The Girl on Bloor.

Why you'll love this recipe

• Easy dinner: Throw everything in the crockpot and let it cook all day. Easy peasy!
• Meal prep friendly: Make it ahead of time and enjoy the leftovers throughout the week.

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Ingredients and substitutions

• Chicken breasts – boneless skinless chicken thighs would also work.
• Fresh salsa – use jarred or homemade salsa instead.
• Garlic – jarred minced or garlic powder will work in a pinch.
• Chili powder – you can use a blend of cayenne, paprika or taco seasoning instead. You could also try using homemade fajita seasoning and then you don't need the cumin.
• Cumin – coriander is the best substitute here, or you can just add more chili powder.
• Yellow onion – red onion, white onion or shallots can be used too.
• Bell peppers – use any colour combination like yellow, red, orange and/or green bell pepper.

Optional toppings

• Grated cheddar cheese – Monterey Jack or a Tex Mex blend would also work but the cheese won't be as melty.
• Chopped cilantro – leave this off if you’re not a fan of cilantro.
• Corn tortillas – flour tortillas can be used instead.

How to make fajitas in the crockpot

Step 1: Prep all your ingredients.

This makes it easier to add to the crockpot all at once.

Step 2: Add the chicken and spices to the crockpot.

Add the chicken, salsa, garlic and spices.

Step 3: Cook the chicken.

Cook the chicken on high for 4 hours or on low for 8 hours.

Step 4: Add the veggies.

Remove the chicken and add in the onions and peppers.

Step 5: Shred the chicken.

While the peppers and onions cook, shred the chicken.

Step 6: Add everything back to the pot.

Mix together the chicken, peppers and onions. Serve in corn tortillas with cheese and cilantro.

Frequently Asked Questions

What toppings do you put on chicken fajitas?

When it comes to the toppings, you can go with the classics like grated cheddar and cilantro served in corn tortillas, or mix up the toppings to include whatever you happen to have in your fridge. Other tasty options would include corn with cotija cheese, black beans, pickled jalapenos, sour cream, guacamole or sliced avocado, lettuce and more.

Should you cut the chicken before cooking?

No, you don't need to cut up the chicken. The breasts will cook whole and then you can shred the chicken using two forks before serving. This will make it more tender and result in less work for you!

Can you use frozen chicken?

You should defrost frozen chicken before adding it to the crockpot. You should never cook frozen chicken in a crockpot, as the meat won't reach a safe temperature fast enough, and it won't be safe to eat.

What to serve with chicken fajitas

Here are some ideas on what to serve with these slow cooker chicken fajitas:

• With tortillas and all the fixings like guacamole, pico de gallo, cheese, cilantro and fresh lime wedges
• Over Mexican rice with all your favourite toppings or cauliflower rice for a low-carb option
• With a side of cowboy caviar or refried beans
• To cooked pasta

Storing and reheating

To store: Store in airtight containers in the fridge for up to 5 days.

To freeze: Freeze in an airtight container or Ziploc bag for up to 3 months. If you plan on freezing, leave out the bell peppers as they won't defrost well. You can sauté them separately than add to the dish after reheating.

To reheat: Sprinkle some water over top, add a bit of extra salsa and microwave for 1-2 mins. You could also reheat in a skillet on the stovetop over medium heat. To reheat from frozen, microwave for 6-7 mins, stirring halfway through.

Meal prep tools

• Here's the slow cooker I use.
• Grab some glass meal prep bowls if you plan on making crockpot chicken fajitas as your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Want to Save this Recipe?

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Email Address *

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Opt-in Address Email

SAVE RECIPE

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Easy Crockpot Chicken Fajitas

These Easy Crockpot Chicken Fajitas are perfect for meal prep! Dump in the ingredients then set it to cook all day for a hands-off dinner.

Course Main Course

Cuisine tex mex

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 4 servings

Calories 341kcal

Author Taylor Stinson

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 (500mL) container fresh salsa (or jarred salsa)
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 yellow onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 yellow pepper, sliced

Optional toppings

• 1/2 cup grated cheddar cheese
• 1 tbsp fresh chopped cilantro
• Corn tortillas, to serve

Get Recipe Ingredients

Instructions

• Add chicken, salsa, garlic, chili powder, cumin and salt to slow cooker. Cook on high for 4 hours or on low for 8 hours.
• In the last half hour of cooking time, remove chicken and shred. Meanwhile, switch crockpot to high and add onions and peppers. Cook for the remaining half hour.
• Add chicken back to the peppers and onions, then stir to combine. Top with cheese and cilantro and serve in corn tortillas if desired. Enjoy!

Video

Notes

Use fresh salsa like Garden Fresh Gourmet or your favourite jarred salsa.

Feel free to use my easy chicken fajita marinade recipe.

Add on more toppings like black beans, guac, pickled jalapenos and more.

Store the leftovers in the fridge for up to 5 days. Sauté in a pan on the stovetop or in the microwave for 2-3 minutes.

Freeze the chicken for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave, stirring halfway through.

Nutrition

Calories: 341kcal | Carbohydrates: 32g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 863mg | Potassium: 796mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1870IU | Vitamin C: 119.9mg | Calcium: 173mg | Iron: 2.3mg