These Korean noodles bowls are one of my family’s favorites! Chicken made in the crockpot layered with stir-fried noodles, lettuce and sauces.
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This recipe is a cross between my kid’s favorite, Hawaiian Haystacks, and one of my favorites, Broccoli Cheese Soup. This creamy and cheesy chicken and broccoli made in the crockpot is the perfect cold weather meal!
This broccoli cheese soup has a few ingredients that might surprise you, but it’s a delicious, warm, comforting and easy meal!
The super easy crockpot french dip beef sandwiches cook all day to give you yummy shredded beef that is perfect on crusty bread to dip into the savory au jus. One of the best beef sandwiches! We like to serve them with grainy mustard and pepper rings.
When I was in college my roommate always talked about this soup, salad and sandwich place she loved called Cafe Zupas. It did not sound appealing to me at the time, so I didn’t ever try them out until a couple of years later when a group of friends chose it for a lunch outing. Once I tried it, I was kicking myself for all those years I had missed out of eating there! They have some of the best soups and salads. Whenever I would go, I would get two things- the Vermont maple blueberry salad and chicken enchilada chili. Unfortunately, they took that salad (my absolute favorite) off the menu, but they still have the chicken enchilada chili. The chili is more of a soup, and it’s the perfect combination of green and red enchilada sauces, black beans, corn, tomatoes and chicken. I love to make recipes from restaurants at home and searched for the perfect one for a few years. This recipe tastes exactly like their soup but best of all you can cook it in the slow cooker. Super easy! 
Chicken Enchilada Chili
1 can green enchilada sauce (28 oz)
1 can red enchilada sauce (19 oz)
1 can tomato sauce (8 oz)
1 can diced mild green chiles (4 oz)
1 can evaporated milk (12 oz)
1 can black beans rinsed & drained (15 oz)
1 can petite diced tomatoes (14.5 oz)
2 cups frozen corn or 1 can corn drained
1 chicken breast diced into 1 inch pieces*
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Add all the ingredients to your slow cooker and stir until well combined. Cook on low for 6-8 hours or high 3-4 hours. Serve with sour cream, cheese and tortilla chips if desired.
*You can also add the chicken breast whole and shred after the soup is cooked
Recipe adapted from: Burnt Apple
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These shredded chicken and rice stuffed peppers are made in the crockpot (or slow cooker) and are an easy and fun meal when you carve your peppers for Halloween!
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I love slow cooker meals year round, but I’m especially thankful for them during the summer when it’s hot. I love summer, but I can do without all the heat. We have a swamp cooler in our home which does a pretty good job keeping our house comfortable, but I try my best to avoid turning on my stove or oven.
Don’t let the number of ingredients in this recipe fool you- this meal is probably one of my favorite slow cooker meals. We love to eat it over rice, but it is great served burrito style too. 
Slow Cooker Chile Verde
1 jar (16 oz) La Victoria thick ‘n chunky salsa verde (other brands would work, but this is my favorite)
1 pork roast 2 pounds
1 tsp cumin
1 tsp garlic salt
1/2 tsp pepper
1 can pinto beans rinsed and drained
Place your pork roast in the bottom of the slow cooker and sprinkle the dry seasonings over it. Dump the entire jar of salsa over the roast, adding a little water if necessary to the jar to get all of it out. Cook on low for 6-8 hours or high for 3-5 hours. Roast should pull apart easily when it’s done. Shred the pork and put back in the salsa and juices. Add the pinto beans to the crockpot for the last half hour of cooking. Serve over rice and top with cheese, sour cream, and cilantro, or serve in tortillas.
I love a good slow cooker meal, because its so nice to have dinner ready without much prep. Pulled pork sandwiches are one of my favorite summer meals because you don’t have to heat up your whole house and you can feed a crowd. One of my favorite parts about this pulled pork sandwich is the cilantro coleslaw. It’s different from others I have tried, because it’s not overly sweet. It is still creamy and crunchy, plus the cilantro adds a nice freshness to it. Even if you are not usually a coleslaw person you should give this one a try! I really think the coleslaw makes these sandwiches perfect. We usually serve our kids a deconstructed sandwich and they seem to eat it better than as a sandwich.
We love Mexican food at our house and usually eat some form of it (tacos, enchiladas, fajitas) at least once a week. My friend invited us over for these delicious shredded beef tacos one day and I was hooked. I love that I can throw the meat in the slow cooker and let it cook all day, then prep all the toppings right before dinner. We love to serve ours with pico de gallo, guacamole, sour cream and cheese. I also made a side of Mexican rice tonight with these. I love corn tortillas for the tacos, but the kids aren’t fans so I serve theirs in flour tortillas. Tonight we enjoyed them for Cinco de Mayo, and I made a pineapple/mango salsa to top them (recipe coming soon!) Also if you aren’t a fan of onions, you can leave those out, but I think onions are delicious and they get so soft and flavorful cooking with the beef. 
Shredded Beef Tacos
1 beef chuck roast (around 2 pounds)
1 can beef broth
1 yellow onion sliced
1 1/2 tablespoon chili powder
1/2 tablespoon cumin
1 tsp black pepper
1 tsp garlic powder
1 1/2 tsp garlic salt
Place roast in crockpot and pour beef broth over. Mix together the dry ingredients in a small bowl and sprinkle on top of the roast. Place the sliced onions on top of roast. Cover and cook on low for 7-8 hours. Shred roast, remove any fat, and place back in slow cooker and allow to cook another half hour in the broth.
Heat your corn tortillas on a small pan sprayed with a little oil or in the microwave between two damp paper towels so they are warm and soft. Serve with your choice of toppings.
Recipe adapted from: Cooking Classy
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