Category: Slow Cooker

Crock-Pot Fajitas 

Confession time: I made this recipe a week and a half ago, and am just now posting. I’m not sorry 🙂 You see, I’ve had a secret obsession that has consumed my thoughts and every minute of my “spare time” the past couple weeks. 

“Dear Mr. Knightley.” 

I started the book a couple months ago, and just read here and there when I got the chance. Somewhere halfway in, I got hooked. I just had to find out who the true identity of Mr. Knightley was, and if my hunch was right. I finished yesterday, and thought life would continue as normal…

Except for I just started reading “The Shoemaker’s Wife” 

Ugh, I remember now why I avoid starting books. I struggle with moderation and balance. 


Here’s an awesome recipe for Crock-Pot Fajitas! Everything goes in the Crock-Pot in about 10 minutes and you’re done! 

Crock-Pot Fajitas

-1 pound boneless skinless chicken breast, thinly sliced 

-2 green peppers, sliced 

-1 onion, sliced 

-1 tablespoon olive oil 

-2 tablespoons lime juice 

-2 tablespoons fajita seasoning 

Spray your slow cooker with cooking spray, and place sliced chicken in the bottom. Drizzle olive oil and lime juice on top. Sprinkle with fajita seasoning.

If you’re local, you’ll know exactly where this seasoning came from! You can’t beat 80 cents a bottle for spices! 

Place peppers and onions on top of chicken. 

Cook on low for 6-7 hours. 

Stir and serve on tortillas with rice! 

The kids are tucked into bed and I’m off to read “The Shoemaker’s Wife” 

What are you reading right now? Do you binge read until it’s finished? 

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Slow Cooker Spicy Ranch Tacos

Slow Cooker Spicy Ranch Tacos

My family loves Tacos! Tacos in the Slow Cooker are even better! Especially during the summer months when we all want to avoid heating the kitchen. This is one of my absolute favorite “go to” meals. I usually always have everything I need for it on hand. It’s cheap and filling, and better yet, delicious! 

Slow Cooker Spicy Ranch Tacos 

-1 pound boneless skinless chicken breasts 

-packet ranch seasoning mix 

-packet taco seasoning mix 

-1 can black beans, rinsed and drained 

-1 can corn, drained 

-1 can Rotel, undrained**

-8 ounce block cream cheese. 

Place the chicken at the bottom of the slow cooker. Sprinkle ranch and taco seasonings on the chicken. Pour beans, corn and Rotel on top. Cook on low for 6-7 hours.*

1-2 hours before cook time is finished, place block of cream cheese in the slow cooker with the chicken mixture. 

When ready to serve, shred chicken, and stir mixture to make sure cream cheese is smooth and incorporated. 

Serve on tortilla shells with rice, cheese, and sour cream…or my in case, Taco Bell sauce. I loooove that stuff! 

I always overstuff my tacos đŸ˜±

Leftovers make great quesadillas! 

*I’ve made this many times as a freezer meal. Just place the chicken, beans, corn, Rotel, and seasonings in a gallon bag and freeze. You can thaw in the fridge overnight or place in the slow cooker, frozen. If cooking from frozen, add a couple of hours to the cook time. 

**You can also sub salsa for the Rotel. 

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Crockpot Spaghetti and Meatballs 

Each year, on the kids Birthdays, they get to pick what they want for their Birthday dinner. My big girl turned 7 Saturday, and she had put her request in well over a month ago. She wanted Spaghetti and Meatballs! This recipe is similar to Cheesy One Pot Spaghetti, except for I used meatballs, and it’s done in the crockpot instead of on the stove. It’s still a one pot meal-you only have your crockpot to wash! That’s right…you don’t have to boil the noodles! I don’t like washing dishes, ok?

I put this in the Crockpot Saturday morning, before we left to pick up Keira’s Birthday cake from Costco. When we got home, we were greeted with an amazing smell, and all I had to do was throw in the noodles and water. 

Crockpot Spaghetti and Meatballs 

* 16 ounces(half a bag of frozen) meatballs 

* 14.5 ounce can of diced tomatoes.(I use tomatoes I canned from the garden)

* 16 ounces tomato sauce (2 cans)

* 2 Tablespoons brown sugar. 

* 1 tablespoons dried minced onion 

* 1/2 teaspoon kosher salt 

* 1/4 teaspoon fresh ground pepper

* 1 teaspoon Italian seasoning 

* 1/2 teaspoon garlic powder 

* 1/2 teaspoon oregano 

* Pinch of Rosemary(optional)

* Pinch of Fennel(optional) 

* Few dashes of red pepper(optional)

* 8 ounces of spaghetti noodles, or 6 ounces of linguini noodles. We prefer linguini. Uncooked 

* 2 cups water 

* 4 ounces cream cheese(optional)

* Parmesan Cheese  

In a 5 quart Crockpot, add meatballs, diced tomatoes, tomato sauce, sugar and spices. 

Mix ingredients and cook on low for 6-8 hours. 

Break spaghetti noodles in half and add to the Crockpot with water and cream cheese. Keira decided that she doesn’t like cream cheese, so I left it out. Bummer. 

Turn Crockpot to high, and cook for 2 hours, stirring occasionally, or until noodles are done.

Serve with Parmesan cheese! 

That’s it! No pasta to drain! Ever since I first discovered this method, spaghetti has started making its way into our meal rotation more and more! 

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Creamy Crockpot Tortellini Lasagna 

It’s always a good night when my kids eat spinach. Maybe you’re feeling smug because your kids gladly eat spinach every night. Well, good for you, but mine don’t. I’m all about keeping it real here. I put this dish in the Crock-Pot yesterday, and oh man, it was good. You can’t go wrong with tortellini. Cheese wrapped in pasta? Yum. You don’t even even have to boil it first, which is always a win in my book! 

I used a homemade cream of chicken soup mix and added half and half to make a “sauce.” If you already have some shredded chicken  in the freezer, this will come together pretty quickly! 

Creamy Crockpot Tortellini Lasagna

1 1/2 cups ricotta(I used homemade)

1 cup sour cream 

1 egg 

1/4 cup Parmesan cheese 

2 cups cooked, shredded chicken

1 can cream of chicken*

1 cup half and half 

1 package Italian dressing mix**

5 ounce bag fresh spinach***

19 ounce bag frozen tortellini 

2 1/2 cups mozzarella  

Mix together ricotta, sour cream, egg and parm cheese. 

In another bowl, mix chicken, cream of chicken and seasoning mix.

In a 6 quart crockpot, layer half of the tortellini, half the ricotta mixture, half the spinach, and half of the sauce, then 1 cup Mozzarella cheese.

Repeat layer with the remaining tortellini, ricotta, spinach, sauce and the remaining cheese. 

Cook on low for 3-4 hours. 


* I used a homemade mix  that I keep on hand and mix with DIY Chicken Broth.

**The packets are found in the salad dressing aisle. I used this homemade version. 

***If you’re afraid that’s too much spinach, you can cut it in half! 
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How to make Slow Cooker Ricotta Cheese

Tortellini Lasagna was on the meal plan for tonight, so of course I knew I’d need some Ricotta Cheese! Man, I love that stuff! The lasagna is in my slow cooker at this very moment, and it’s making the whole house smell heavenly. This is one of those recipes that’s ridiculously easy, and after I start making it, I feel silly for not doing it all along. 

This method is similar to Crock-Pot Yogurt. There is very little hands on time, but a lot of “waiting”, so if you need Ricotta at this very minute, you’re out of luck! 

Slow-Cooker Ricotta Cheese 

1/2 Gallon Milk 

1/4 cup white vinegar 

Add milk and vinegar to your slow cooker and stir. Cover and turn on to the low setting, and allow to heat for 2 hours and 45 minutes, or until milk has reached 180 degrees. 

Turn off the slow cooker and wrap a beach towel or heavy blanket around it to hold the heat in. 

Allow to sit in a warm place for 6 hours. 

After 6 hours it will look like this. This is a terrible picture, because mine was finished at 5:30 this morning. No daylight=bad food pictures.

Strain through a fine mesh strainer and store the cheese portion in the fridge until ready to use! The cheese will firm up as it gets cold. 

Recipe adapted from:

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“Free” Crock-Pot Chicken Broth

Over the weekend we went to Costco, and let me just tell ya, we love Costco! I get almost all of my baking supplies there. Then there’s cheese,milk, sour cream, paper goods. A big bag of pepperoni for homemade pizza. That ginormous bag of chocolate chips to make cookies and granola bars 🙂 I even got a pair of glasses there last Fall, because sometimes Contacts and me don’t get along too well. They are always kind enough to readjust them for me, because Elijah likes to grab them. We even ended up getting a nice faucet, because mine was leaking, and a similar one from a hardware store was about triple the price. 

*Post contains affiliate links. I’m not affiliated with Costco. I just love it that much! 

I think my favorite part is the Rotisserie Chicken. 5 dollars for a seasoned and cooked chicken? You just can’t beat it. We like to take one home to keep us from hitting the drive-thru on the way home(that’s when we don’t end up eating Costco pizza).

We ate some for dinner, and I saved the rest to mix with beans and rice, to serve wrapped in tortillas(also from Costco).

But that’s not the end. No sir. I don’t throw the bones away. I’m that cheap. Here’s how to make amazing chicken broth that’s practically “free!”

Crock-Pot Chicken Broth

Take the bones of the rotisserie chicken and add to a 6 quart Crock-Pot.

Add a peeled and quartered onion. Add water until chicken is covered. 

Cook on low 8-10 hours, or on high for 4-5 hours. 

Place a strainer on top of a large stock pot. Carefully pour broth through the strainer. 

Some people like to chill the broth and strain the fat. I don’t get a whole lot of fat with this method, so I skip that part. I did chill the broth, because it was ready late at night, and I didn’t want to mess with it then. 

Pour the broth into mason jars. If you’re going to freeze, then only fill half to 3/4 of the way. I’ve sadly lost chicken broth and mason jars, for overfilling and they bursted in the freezer. Don’t be like me. 

Label the lids. Just do it. I’ve skipped this part before, and I never remember what’s in the jar. 

If you do a lot of Crock-Pot cooking, you know that you’ll need lots of chicken broth. These are so nice to pull out of the freezer. I used some last week to make All Purpose Crock-Pot Chicken.

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All Purpose Crock Pot Chicken 

I can’t tell you how many times I’ve been on Pinterest and seen a recipe that uses shredded chicken, but I didn’t have any on hand. Sometimes I don’t always have the time to thaw chicken and boil it at the last minute. Sometimes I don’t feel like it. That’s where this amazing recipe comes in. It’s similar to healthy chopped chicken but it has a milder flavor. It’s perfect to freeze and keep for casseroles, soups and pizza! I found a big pack of chicken marked down, so I ended up doubling the recipe and getting about 11 cups shredded chicken. 

 *Post contains affiliate links. 
All Purpose Crock Pot Chicken 

-3 pounds boneless skinless chicken breasts

-1/4 cup oil 

-2 tablespoons minced garlic

-1 teaspoon fresh ground black pepper 

-1 1/2 teaspoons Kosher salt

-1/2 cup chicken broth 

Spray slow cooker with cooking spray. Add chicken, and pour oil over the top. Sprinkle with seasonings. Pour chicken broth around the sides. Cook on low for 6-8 hours. Remove from crock pot and chop with a knife or shred with a fork. Serve in your favorite recipe, or freeze! 

Recipe adapted from:

Wording and photo my own. 

If you enjoyed this recipe, feel free to share! 

*This post contains Amazon affiliate links. Purchasing on Amazon through my links, blesses my family and helps support this blog. I genuinely enjoy shopping at Amazon, and would never recommend a product that I wouldn’t use myself. 

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