Looking for an easy weeknight meal that is warm, comforting, and delicious? This Slow Cooker Broccoli Cheese and Potato Soup is a hit! My family loves this one, and it makes the best kind of leftovers. With some prep time, this easy slow cooker broccoli cheese and soup recipe simmers all day into a delicious dinner. It’s a set-it-and-forget-it dish that fits perfectly into busy schedules, making it ideal for family-friendly dinners, chilly evenings, or anyone craving a simple broccoli cheese soup that practically cooks itself.

SLOW COOKER BROCCOLI CHEESE AND POTATO SOUP

Every ingredient in this cheesy and creamy potato soup, from the buttery sautéed onions and garlic to the tender russet potatoes, blends into a delicious base. Shredded carrots bring a touch of sweetness, while the paprika and ground mustard layer in savory spices. The heavy cream and cheddar cheese melt for that signature cheesy broccoli soup flavor everyone loves, and the freshly steamed broccoli florets make each bowl hearty and nutritious. Finish it with toppings like crispy bacon, shredded cheddar, green onions, or sour cream, and you have yourself the best soup recipe that’s perfect for any weeknight.

Find all my expert tips on how to make homemade slow cooker broccoli cheese and potato soup below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Slow Cooker Broccoli Cheese and Potato Soup Recipe:

• Classic & Comforting Soup Recipe: Made with russet potatoes, cheddar cheese, and heavy cream for the perfect silky, cheesy texture everyone craves.
• Set It & Forget It: The slow cooker does all the work! Just sauté, combine, and let it simmer until the potatoes are melt-in-your-mouth tender.
• Nutritious Flavors: Loaded with broccoli, carrots, onions, and potatoes for a wholesome, hearty soup both kids and adults will love. The mild cheddar flavor and creamy base make it a hit with even the pickiest eaters.
• Meal-Prep Friendly: Makes a generous batch and reheats beautifully for quick lunches and easy weeknight dinners.
• Budget-Friendly: Uses simple, affordable staples you likely already have in your kitchen to create the best kind of weeknight meal for fall and winter nights.

Ingredients

• 4 Tablespoons salted butter
• 1 small whited onion, diced
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.

Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)

Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.

Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

Servings

Yields: 8 (1-cup) servings.

Storage and Reheating

Allow the leftover broccoli cheese and potato soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months, leaving space for expansion. To reheat, warm a portion on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30 to 60 second intervals until heated through. If the soup has thickened, add a splash of chicken broth, milk, or water to reach your desired consistency.

Holly’s Tips for The Best Slow Cooker Broccoli Cheese and Potato Soup:

• Use Russet Potatoes: Russet potatoes will create the best creamy base to make this broccoli cheese and potato soup from scratch.
• Sauté Onions & Garlic First: Slightly cooking the onions and garlic before adding them to the slow cooker boosts flavor, making this slow cooker soup extra savory.
• Blend OR Keep It Chunky: For a silky, velvety texture, use an immersion blender, or leave it chunky for a hearty, more rustic, comforting soup.
• Add Broccoli At The End: Stir in freshly steamed broccoli florets after cooking to preserve their bright color and tender-crisp texture.
• Customize To Your Taste: Adjust the amount of cheddar cheese or heavy cream to make the soup richer and cheesier, perfect for an easy weeknight dinner.
• Add More Vegetables: Add carrots, cauliflower, or peas during the slow cooking process to make this vegetable-packed comfort soup even healthier.
• Store & Reheat Properly: Cool completely before refrigerating or freezing. Reheat gently with a splash of broth or milk to keep this slow cooker broccoli cheese soup creamy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Slow Cooker Broccoli Cheese Soup and classic Broccoli Cheese Soup.

Looking for more slow-cooker soup recipes? You can’t go wrong with Slow Cooker Chicken Taco Soup, Slow Cooker Lasagna Soup, and Slow Cooker Bacon Cheeseburger Soup!

Have you made this Slow Cooker Broccoli Cheese and Potato Soup recipe? 🥦

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SlowCookerSoupRecipes #LifeInTheLofthouse

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Slow Cooker Broccoli Cheese and Potato Soup

Enjoy this Slow Cooker Broccoli, Cheese, and Potato Soup made with russet potatoes, fresh broccoli, and melted cheese for an easy meal!

Servings 8 (1-cup) servings

Ingredients

• 4 Tablespoons salted butter
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

• Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
• Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
• Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
• Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

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When it comes to comfort food, few dishes can compete with the hearty satisfaction of pasta, especially when it’s filled with cheese, smothered in sauce, and slow cooked to perfection. That’s exactly what you get with my Crock Pot Cheesy Ravioli. It’s the kind of meal that’s not only perfect for busy weeknights but also a family favorite that pleases even the pickiest of eaters. With minimal prep, the slow cooker does all the hard work, leaving you with a flavorful, cheesy pasta dish that’s impossible to resist.

This dinner is everything you want in a comfort food—cheesy, flavorful, and incredibly easy to make. Whether you’re serving it up for a family dinner, a gathering with friends, or simply to satisfy your own craving for pasta, this dish will not disappoint. The layers of tender ravioli, rich tomato sauce, and melted cheese create a meal that is truly satisfying. So, next time you’re looking for a hearty, no-fuss dinner, give this recipe a try—you won’t regret it!

CROCK POT CHEESY RAVIOLI

Pasta is a huge deal here in the Lofthouse, especially with my kids. There’s something about pasta that is universally loved, whether you’re five years old or fifty. It’s easy, versatile, and endlessly customizable. But what I especially love about this recipe is that it doesn’t tie up my oven, which leaves me room to bake other things if needed, especially when prepping for a larger family gathering or a holiday dinner. Plus, cooking this ravioli dish in the slow cooker let’s all the flavors meld together over time, creating an even more delicious meal.

While I typically use cheese-filled ravioli, you can easily swap different types to suit your personal preferences. For instance, using meat-filled ravioli can give the dish a heartier, protein-packed twist, perfect for those who prefer a savory flavor profile. Or, if you’re trying to sneak in some extra veggies, spinach and mozzarella ravioli is a fantastic option. In fact, one of my favorite finds is the spinach and mozzarella ravioli from Costco—it’s so good that even the kids don’t mind eating spinach when it’s tucked inside pasta.

INGREDIENTS

• 1 large jar (48 ounces) pasta sauce of your choice (we like to use Ragu’s traditional sauce)
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 teaspoons minced garlic
• 1 bag (25 ounces) frozen ravioli
• 2 cups shredded Mozzarella cheese
• 1 cup shredded Parmesan cheese

INSTRUCTIONS

Spray the insert of large crock pot (I use a 7 quart) with non-stick cooking spray. In a separate bowl, stir the pasta sauce, diced tomatoes, and garlic together until combined.

Spoon 1/3 of the sauce mixture into the prepared crock pot. Top with 1/3 of the frozen ravioli. Sprinkle 1/3 of both cheeses evenly over the ravioli. 

Repeat layers 2 more times, ending with the cheese. Cover with lid and cook on low heat for 3 to 4 hours or until heated through. Serve warm and enjoy!

SERVINGS

This recipe makes six hearty servings. Each serving is filled with cheesy, comforting goodness, making it an ideal choice for a satisfying meal. The layers of tender ravioli, flavorful sauce, and gooey melted cheese ensure that everyone will be left full and happy. This dish offers enough to fill everyone’s plate with delicious comfort food. And if you’re serving fewer people, the leftovers reheat beautifully for another easy meal later!

STORING LEFTOVERS

Simply store any remaining ravioli in an airtight container and refrigerate for up to 2 days. The dish reheats beautifully—whether you choose to warm it up in the microwave or oven, it will still maintain its rich, cheesy texture. In fact, the flavors often deepen after sitting overnight, making the leftovers just as delicious, if not even better, than the first time around.

SENSATIONAL SIDE DISHES

To round out this meal, serve with some easy side dishes. A fresh green salad with Italian or Ranch dressing pairs beautifully with the cheesy pasta. A side of garlic bread is always a hit too! You can also serve it with steamed vegetables for a bit of balance. No matter what you choose, this dish is sure to be the star of the meal.

TIPS FOR THE BEST RAVIOLI

– Don’t Overcook: While this dish is very forgiving, it’s important not to let it cook for too long. Keep an eye on it after the 3-hour mark. The ravioli should be tender, and the cheese fully melted but not burnt.

– Customize the Ravioli: As mentioned earlier, you can switch up the type of ravioli depending on your family’s preferences. Meat, cheese, spinach—whatever you like best will work perfectly in this recipe.

– Add More Veggies: If you want to sneak some extra vegetables into the dish, you can easily mix in some fresh or frozen spinach, diced bell peppers, or even mushrooms. Just layer them in with the ravioli for a more nutrient-packed meal.

– Extra Cheese: If your family loves extra cheesy pasta, don’t be afraid to add more cheese on top during the last 30 minutes of cooking. A little extra mozzarella or Parmesan sprinkled over the top makes it even better.

PERFECT FOR THE BUSY DAYS

This dinner is not only delicious, but it’s also great to prepare when you’re short on time. With just 10 minutes of prep, you can set it up in the slow cooker and let it do all the work while you go about your day. It’s a wonderful meal for busy parents, students, or anyone who wants to come home to a warm, comforting dinner without the hassle of cooking after a long day.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SLOW COOKED PASTA DISHES!

Slow Cooker Chicken and Noodles – A simple, satisfying, and comforting recipe. Slowly cooked chicken and noodles in a savory sauce that everyone will enjoy!

Slow Cooker Lasagna Soup – Pasta reinvented! This soup is incredibly delicious, easy to make, and will have everyone running to the dinner table.

Slow Cooker Taco Pasta – Loaded with taco-seasoned ground beef, pasta shells, gooey cheese, and corn. Easy to prepare and Lofthouse kid-approved!

Creamy Sausage Tortellini Soup – Cheese filled tortellini and savory sausage in a creamy tomato broth. This wonderful soup is packed with flavor!

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Crock Pot Cheesy Ravioli

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 6

Author Holly

Ingredients

• 1 large jar (48 ounces) pasta sauce of your choice (we like Ragu's traditional sauce)
• 1 can (14.5 ounces) diced tomatoes drained
• 2 teaspoons minced garlic
• 1 bag (25 ounces) frozen ravioli
• 2 cups shredded Mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

• Spray the insert of large crock pot (I use a 7 quart) with non-stick cooking spray. In a separate bowl, stir the pasta sauce, diced tomatoes, and garlic together until combined.
• Spoon 1/3 of the sauce mixture into the prepared crock pot. Top with 1/3 of the frozen ravioli. Sprinkle 1/3 of both cheeses evenly over the ravioli. 
• Repeat layers 2 more times, ending with the cheese. Cover with lid and cook on low heat for 3 to 4 hours or until heated through. Serve warm and enjoy!

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You may be asking yourself, ‘a cake in a crock pot?’ Yes, I know it might seem a little outlandish, but this dessert is so amazing you need to try it before you knock it! I am sure that you and your family have at least been out for dinner and ordered a molten lava cake for dessert. It usually comes out in a small, single serving bowl enough for everyone to have a bite or two. My Crock Pot Chocolate Lava Cake turns your entire slow cooker into a chocolate lava pool! This dessert goes a long way so that everyone can enjoy their own big serving!

CROCK POT CHOCOLATE LAVA CAKE

Have you ever had that one dessert where you know it’s too good to be true? This, my friends, is that dessert. This wonderful lava cake is so delicious and easy to make. All the ingredients are dumped right in and then the slow cooker does the rest of the work! Baking cake in the crock pot is one of the best ways to do it, because it will cook slowly and evenly. The combination of the fluffy chocolate cake and warm fudge hidden beneath makes for an unforgettable treat!

INGREDIENTS

Chocolate Cake

• ¾ cup granulated sugar
• 1 cup all-purpose flour
• 4 Tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk (I use 2%)
• 5 Tablespoons salted butter, melted
• ½ Tablespoon vanilla extract

Fudge Sauce

• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1/3 cup unsweetened cocoa powder
• 2 1/4 cups boiling water

INSTRUCTIONS

Chocolate Cake

Grease the insert of a large (5 to 7-quart) crock pot with cooking spray. Mix the sugar, flour, unsweetened cocoa, baking powder, and salt together in a large bowl. Whisk in milk, melted butter, and vanilla until combined. Spread the batter evenly in the bottom of the greased crock pot insert. 

Fudge Sauce

Whisk both sugars and unsweetened cocoa together. Sprinkle mixture evenly over the cake batter. Carefully pour the boiling water evenly over the top. DO NOT STIR! Cover with lid and cook on high heat for 2 to 2 1/2 hours OR cook on low heat for 3 ½ to 4 hours. When a toothpick inserted in the center of cake comes out mostly clean it is ready. Turn off heat and remove the lid. Allow cake to sit for 15 minutes or until it has cooled down slightly. Serve warm cake with whipped cream and/or vanilla ice cream. Enjoy!

SERVINGS

This recipe yields 8 servings. For my family of 5 that is more than enough for all of us to enjoy a very healthy serving of dessert. Kale, and Kallen, always go back for a second round and there is always plenty for that. This is a great dessert to make for a small birthday celebration, or if you plan to have a couple of friends over for dinner!

TOPPINGS

Vanilla ice cream and whipped cream are my favorite toppings for this lava cake, but the sky is the limit! Top it with any of your favorite cake toppings such as: caramel sauce, sprinkles, chopped nuts, etc.

​​ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE CHOCOLATEY DESSERTS!

Easy Chocolate Lava Cakes – A personalized version of the rich and warm chocolatey dessert.

Marshmallow Chocolate Cookies – A soft chocolate cookie that is topped with a fluffy marshmallow and chocolate drizzle.

Chocolate Fudge Brownies – Rich, dense, and fudgy chocolate brownies that are guaranteed to put a smile on anyone’s face.

Chocolate Cupcakes with Oreo Buttercream – Soft and fluffy chocolate cupcakes with a buttercream infused with bits of Oreo cookies.

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Crock Pot Chocolate Lava Cake

This delicious chocolate cake is baked in the crock pot with a bed of warm fudge sauce. Top with whipped cream or vanilla ice cream for the ultimate dessert!

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 8

Ingredients

Chocolate Cake

• ¾ cup granulated sugar
• 1 cup all-purpose flour
• 4 Tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 Tablespoons salted butter melted
• 1/2 cup milk (I use 2 %)
• ½ Tablespoon vanilla extract

Fudge Sauce

• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1/3 cup unsweetened cocoa powder
• 2 ¼ cups boiling water

Instructions

Chocolate Cake

• Grease the insert of a large (5 to 7-quart) crock pot with cooking spray. Mix the sugar, flour, unsweetened cocoa, baking powder, and salt together in a large bowl. Whisk in milk, melted butter, and vanilla until combined. Spread the batter evenly in the bottom of the greased crock pot insert. 

Fudge Sauce

• Whisk both sugars and unsweetened cocoa together. Sprinkle mixture evenly over the cake batter. Carefully pour the boiling water evenly over the top. DO NOT STIR! Cover with lid and cook on high heat for 2 to 2 ½ hours OR cook on low heat for 3 ½ to 4 hours. When a toothpick inserted in the center of cake comes out mostly clean it is ready.
• Turn off heat and remove the lid. Allow cake to sit for 15 minutes or until it has cooled down slightly. Serve warm cake with whipped cream and/or vanilla ice cream. Enjoy!

 *Recipe updated 4/6/24*

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Looking for a heart-warming way to share a meal with your family? Here in the Lofthouse I am always looking for ways to draw my family to the table. There is no vibe greater than a homemade meal on a Sunday evening. Indulge in the hearty and comforting flavors of my Beef Tips and Mushroom Gravy, a dish that transforms humble ingredients into a culinary masterpiece. This savory concoction combines succulent sirloin steak pieces, earthy mushrooms, and a flavorful gravy that’s slow cooked to perfection. This dinner has ‘stick to your ribs’ written all over it.

BEEF TIPS WITH MUSHROOM GRAVY

The star of this dish is undoubtedly the sirloin steak tips. Find a delicious piece of sirloin steak and cut into 1-inch pieces. Searing the steak before it goes in the slow cooker will help it to develop a delightful crust that adds depth and texture to the overall experience. The slow-cooking process in a slow cooker ensures that the beef becomes tender and succulent, soaking in the rich essence of the gravy. Paired with the robust flavors of mushrooms, aromatic thyme, and the subtle heat of pepperoncini peppers, this dish elevates a simple meal into a gastronomic adventure. You won’t be able to get enough of this incredible meal once you start. I guarantee you’ll be coming back for another serving.

INGREDIENTS

• 3 tablespoons salted butter
• 2 pounds sirloin beef tips (or any cut of your favorite beef steak, cut into small pieces)
• 2 tablespoons all-purpose flour
• 1 yellow onion, diced
• 2 cups beef broth
• 8 ounces baby Bella mushrooms, cut into thick slices
• 2 teaspoons garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 Tablespoon Worcestershire sauce
• 2 bay leaves
• ½ cup pepperoncini peppers, thinly sliced
• 2 tablespoons cornstarch

COOKING INSTRUCTIONS

Heat butter in a large cast iron skillet, or heavy bottomed skillet, over medium-high heat. Sprinkle the beef pieces with the flour, salt and pepper; toss to coat.

When butter is melted, add half of the coated beef and cook until the outside forms a crust. (were not fully cooking them yet.) Remove beef to a plate and continue searing the remaining beef. Add the onions to skillet. Sauté them for 1 minute. 

Place the seared beef and cooked onions in the bottom of a greased 6-quart slow cooker. Pour in the beef broth, mushrooms, garlic powder, sugar, onion powder, thyme, Worcestershire sauce, bay leaves and peppers. Cover with lid and cook on high heat for 3 to 4 hours OR cook on low heat for 5 to 7 hours.

20 minutes before the cooking time is up, carefully remove a ½ cup of the liquid from the slow cooker. Pour in a small bowl and then add the cornstarch. Whisk until smooth and then add to the slow cooker. Gently stir and then cover with lid again and continue cooking the remaining time.

If the gravy is too thick, add a few tablespoons of water to thin it. If the gravy is thin, add more cornstarch mixed with a tablespoon of water. Serve beef and gravy over mashed potatoes. Enjoy!

SERVINGS

This culinary creation is designed to yield 6 hearty servings, making it ideal for family gatherings, friendly potlucks, or simply providing delicious leftovers for the next day.

STORING LEFTOVERS

Transfer any leftovers to an airtight container and refrigerate for a span of 3 to 4 days. When the urge for a comforting meal strikes again, a quick reheating session will revive the delightful textures and robust flavors!

MIGHTY MUSHROOMS

Introducing this dinner to the family might just be the game-changer for mushroom skeptics, especially the little ones. If you have kids who traditionally shy away from mushrooms, this savory dish has the potential to redefine their perception. The mushrooms in this dish are not just an ingredient; they’re a flavorful revelation. The slow-cooking process infuses them with the rich taste of the savory gravy, transforming their texture into a delectable counterpart to the tender beef. The result is a harmonious blend of flavors that might just win over even the most adamant mushroom critics among your kids. The next time they claim not to like mushrooms, you can confidently present this dish as evidence that mushrooms can indeed be a delicious addition to their palate.

SIDE OPTIONS

While the serving suggestion includes pairing this with mashed potatoes, this recipe embraces flexibility when it comes to side dish choices. Allow your personal preferences to shine by opting for any type of noodle or rice that suits your taste. However, keep in mind that shorter noodles work best, capturing the savory gravy and tender beef in every delightful bite. Experimenting with different noodle varieties adds a touch of creativity to the dining experience, allowing you to tailor this dish to your liking.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SUNDAY NIGHT MEALS!

Shepherd’s Pie (Cottage Pie) – A meal meant for peasants, but fit for kings and queens! Ground meat, peas, carrots, topped with mashed potatoes and cheese!

Crock Pot Beef Stew – A slow cooked meal that is full of pieces of meat, potatoes, carrots, in a savory sauce that will make your family full and satisfied.

Sheet Pan Meatloaf Dinner – The quintessential Sunday dinner just got a whole lot easier to enjoy! Meatloaf baked on a single pan with potatoes and veggies.

Three Packet Roast – This meal is as easy as 1, 2, 3! Tender roast is simmered and slow cooked until so tender that it’s basically falling apart on its own.

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Beef Tips with Mushroom Gravy

Savory beef tips are simmered and served with an irresistible mushroom gravy!

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Servings 6

Ingredients

• 3 tablespoons salted butter
• 2 pounds sirloin beef tips or your favorite cut of beef steak, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 yellow onion diced
• 2 cups beef broth
• 8 ounces baby Bella mushrooms cut into thick slices
• 2 teaspoons garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 Tablespoon Worcestershire sauce
• 2 bay leaves
• ½ cup pepperoncini peppers thinly sliced
• 2 tablespoons cornstarch

Instructions

• Heat butter in a large cast iron skillet, or heavy bottomed skillet, over medium-high heat. Sprinkle the beef pieces with the flour, salt and pepper; toss to coat.
• When butter is melted, add half of the coated beef and cook until the outside forms a crust. (were not fully cooking them yet.) Remove beef to a plate and continue searing the remaining beef. Add the onions to skillet. Sauté them for 1 minute. 
• Place the seared beef and cooked onions in the bottom of a greased 6-quart slow cooker. Pour in the beef broth, mushrooms, garlic powder, sugar, onion powder, thyme, Worcestershire sauce, bay leaves and peppers. Cover with lid and cook on high heat for 3 to 4 hours OR cook on low heat for 5 to 7 hours.
• 20 minutes before the cooking time is up, carefully remove a ½ cup of the liquid from the slow cooker. Pour in a small bowl and then add the cornstarch. Whisk until smooth and then add to the slow cooker. Gently stir and then cover with lid again and continue cooking the remaining time.
• If the gravy is too thick, add a few tablespoons of water to thin it. If the gravy is thin, add more cornstarch mixed with a tablespoon of water. Serve beef and gravy over mashed potatoes. Enjoy!

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I love my crock pot. I use it ALL the time and definitely year round. Slow cookers are little life savers, especially on busy days! It’s such a good feeling to get dinner prepped and out of the way first thing in the morning. The extra bonus is smelling it cook all day!

This Creamy Ranch Chicken is a big favorite of ours. It’s dinner all in one! You have your meat, potatoes and veggie all cooked and ready to eat once the time is up. I love that!

Not only is this recipe super convenient it is delicious. The ranch flavor is just perfect. Not too overpowering at all. My kids devour this and so does my hubby. It’s on the dinner rotation often at my house. 🙂

Give my Homemade Ranch Dressing Mix a try in this recipe. I bet you have all the ingredients in your pantry right now. 🙂

MORE SLOW COOKER RECIPES YOU MAY ALSO LIKE: 

Creamy Ranch Pork Chops

Beef Stroganoff

Creamy Italian Chicken

Beef and Broccoli

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Crock Pot Creamy Ranch Chicken

Delicious creamy ranch chicken, potatoes and carrots slow cooked in the crock pot.

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Servings 4

Author Holly

Ingredients

• 6 medium Russet potatoes cut into 2-inch pieces
• 2 cups baby carrots
• 4 boneless skinless chicken breasts
• salt and pepper to taste
• 1 large can (23 ounces) condensed cream of chicken soup
• 1 packet (1 ounce) dry ranch dressing mix
• 1/2 cup milk
• fresh chopped parsley optional

Instructions

• Spray a large crock pot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crock pot. Lay chicken breasts over the top. Season with salt and pepper.
• In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken.
• Cover with lid and cook on high heat 5 to 6 hours OR on low heat 8 to 9 hours. (*It is important to not remove the lid during the entire cook time.) Top each serving with fresh chopped parsley, if desired. Enjoy!

Notes

Homemade Ranch Dressing recipe

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I am very blessed with kids that will eat anything. Well, mostly anything. Bell peppers are a food item that my kids don’t love. Emma will not touch her plate if she knows it’s in certain dishes. Well, one day when I was cooking them in the crock pot Emma came down and asked, ‘that smells so good, what are you making?’ You should’ve seen how surprised she was when my response was, “Crock Pot Stuffed Bell Peppers.” That moment of realization on her face was one I’ll never forget. I am happy to report that when I served her one she almost licked her plate clean!

CROCK POT STUFFED BELL PEPPERS

Let’s begin with the star of the show, bell peppers. Cut the top off each pepper and remove the seeds and ribs. A little kitchen hack I’ve learned over the years is if you cut the top off and turn the pepper upside down over a bowl and tap the sides all the seeds will come out. It’s like magic! Once the peppers have been hollowed out then you fill them with an incredible mixture of lean ground beef, seasonings, enchilada sauce, yellow onion, Mexican Rice, and Colby-Jack cheese. Stuff each pepper to the brim! The peppers then go into a slow cooker with just a bit of water at the base, and cook until they are tender and the meat filling is fully cooked.

INGREDIENTS

• 5 bell peppers
• 1 pound lean ground beef
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 can (10 ounces) red enchilada sauce
• ½ cup of diced yellow onion
• 2 cups Mexican rice
• 1 1/2 cups shredded Colby-Jack cheese, divided

COOKING INSTRUCTIONS

Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.

In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, Mexican rice, diced bell peppers, and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.

Fill the crock pot with a half inch of water. Place the stuffed bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours.

Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.

Serve warm with favorite toppings. Enjoy!

SERVINGS

This recipe makes 5 stuffed bell peppers. One stuffed bell pepper equals one serving.

TOPPINGS

One of the fun things I love about this dish is that you can customize your individual meal. I like to treat this recipe as if I were serving my family a taco bar. I set out bowls full of tomatoes, olives, cheese, sour cream, salsa, guacamole, and jalapenos. Sometimes I’ll make a side of black beans or pinto beans to make sure that everyone leaves the dinner table totally satisfied. 

SIDE DISHES

These peppers are filling on their own, but I always like to have a few sides just to make sure the plate is good and full. As previously mentioned, I like to serve extra Mexican Rice with this dish. It’s the perfect complement to the peppers. A green salad is also another great side option.

LEANER MEAT

You can use ground turkey or ground chicken to replace the ground beef, and the meal will still turn out just as flavorful! You can’t go wrong with using any of these meats.

VEGETARIAN OPTION

This is such an easy dinner to make into a meatless meal. You can substitute the ground beef for black beans or pinto beans. If you are using beans from a can, make sure to drain and rinse them first. Mix them with the seasonings and ingredients that you would with the meat. The best part is that the beans pack protein just like the meat would.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY CROCK POT CREATIONS!

Crock Pot Beef and Broccoli – This Asian inspired dish is loaded with tender pieces of beef and florets of broccoli slowly cooked in a savory sauce.

Crock Pot Shredded Beef Tacos – Juicy and flavorful beef is simmer until it practically falls apart on its own. Served in taco shells and perfect for Tuesdays!

Crock Pot Beef Stew – This hearty meal is one that is full of comfort. Pieces of meat stewed in a thick sauce with veggies like potatoes, carrots, and onions.

Crock Pot Creamy Mashed Potatoes – This side dish is one that goes well with any Sunday dinner. Let these cook on low all day, and they’ll be ready by supper.

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Crock Pot Stuffed Bell Peppers

These Crock Pot Stuffed Bell Peppers will melt in your mouth. Bell peppers are stuffed with seasoned ground beef and slow-cooked until tender.

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 5

Ingredients

• 5 bell peppers
• 1 pound lean ground beef
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup diced yellow onion
• 2 cups cooked Mexican rice
• 1 ½ cups shredded Colby-jack cheese divided
• salt and pepper to taste

Optional Toppings

• sour cream
• salsa
• guacamole

Instructions

• Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.
• In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
• Fill crock pot with a half inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
• Serve warm and with your favorite toppings. Enjoy!

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I love my slow cooker. I believe it’s a very beneficial cooking tool to have in the kitchen. There are endless amounts of recipes that can be made in them. I utilize mine all the time, especially in the winter months. I love to make soups and main dishes in them, but you can do so much more. Tacos, dips, and even desserts! I have put together a list of some of my best slow cooker recipes. This is a one stop shop for all the recipe inspiration you will need!

20+ DELICIOUS SLOW COOKER RECIPES

Some of my favorite soups I’ve ever made have come right out of the slow cooker. At the top of that list is my Slow Cooker Bacon Cheeseburger Soup. Wow! Not only do I love this recipe, but my kids do as well. It’s like having a bite of your favorite cheesy burger in every spoonful. Serve in a bread bowl if you’re missing the bun.

Another one that the whole Lofthouse gang loves is this Slow Cooker Salsa Verde Chicken Soup. It is packed with flavor and so comforting!

APPETIZERS

Looking for a delicious dip or something similar to serve at your next party? If you’ve never used your slow cooker to make something for guests to snack on, then here are some awesome starter recipes! My Crock Pot Queso Blanco Dip is creamy, cheesy, and will be the first thing to disappear at the party. No matter what kind of chip is dipped in here, it’s bound to make it better. It can also be poured over tacos, burritos or a piece of grilled meat!

DINNER TIME MADE EASY

I have loads of dinner recipes that are made in the slow cooker. One that I make all the time for my family is my Chicken Ranch Tacos. We love Mexican food in the Lofthouse, and tacos are a weekly tradition. My family requests these all the time and I am more than happy to oblige.

Another dinner favorite, especially for holidays, is my Honey Glazed Ham. It makes appearances at Christmas, Easter, and for Sunday dinners. I love making this ham because it makes a lot! I use the leftovers to make sandwiches, soups, or just to warm up and eat on its own. 

SENSATIONAL DESSERTS

My Hot Chocolate is so creamy and sweet that it’s practically a dessert on its own. Warm hot chocolate served with floating marshmallows. My kids beg me to make this every winter! If you like things a little minty then be sure to try this Peppermint Hot Chocolate. No matter which one you decide to make you’ll be totally satisfied. 😊

Last, but certainly not least, is my Crock Pot Chocolate Lava Cake. It is truly something to behold. It is a moist chocolate cake made right in the slow cooker. Serve it with a scoop of vanilla ice cream and let the chocolate lava work its magic!

Bacon Cheeseburger Soup

Salsa Verde Chicken Soup

Queso Blanco Dip

Chicken Ranch Tacos

Honey Glazed Ham

Hot Chocolate

Chicken and Noodles

Creamy Italian Chicken

BBQ Beef Brisket

Creamy Ranch Pork Chops

Sweet Pork

Teriyaki Chicken

Lasagna Soup

Chicken Nacho Dip

Broccoli Cheese Soup

French Dip Sandwiches

Beef Stroganoff

Chicken Pot Pie

Mexican Shredded Beef

Chicken Enchilada Quinoa

Creamy Chicken Noodle Soup

Sausage and Cheese Tortellini

Crock Pot Chocolate Lava Cake

When the cold weather starts to roll in it’s officially soup season! There is something about the chill in the air that has us begging for a warm bowl of homemade goodness. My Slow Cooker Taco Ranch Chili is a heartwarming dish that’s perfect for this time of year. It’s packed with plenty of protein from the meat and beans, so you and your family can stay full, warm and satisfied.

SLOW COOKER TACO RANCH CHILI

Just like any traditional chili this one also includes ground beef, beans, and a slew of seasonings to bring out that traditional chili flavor. For a little extra something this recipe calls for both taco seasoning and ranch seasoning. This mixture gives a layer of depth to the flavor. There’s a little heat as well as delicious zest for a balanced and amazing chili. It’s so good you might crave this all year long!

INGREDIENTS

• 1-pound lean ground beef
• 1 small yellow onion, diced
• 2 cups chicken broth
• 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
• 1 can (16 ounces) tomato sauce
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) pinto beans, drained then rinsed
• 1 can (15 ounces) black beans, drained then rinsed
• 1 packet (1 ounce) taco seasoning 
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

INSTRUCTIONS

Sometimes the most enjoyable and flavorful dinners are the easiest to assemble. This is one of them! The preparation takes only 10 minutes. In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease. Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into the crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid. Cook on low heat for 6 hours OR on high heat for 3 hours. Serve with all your favorite toppings and enjoy!

TOPPINGS

The toppings are my favorite part of this chili! Here in the Lofthouse I set out bowls and create an assembly of toppings worthy for a buffet; shredded cheddar cheese, diced green onions, sour cream, and tortilla chips, just to name a few. There is so much room for creativity and opportunity when it comes to the toppings. Have a favorite taco or chili topping? Place it out for your family to scoop onto their bowl of homemade chili.

SERVINGS

This recipe yields 6 servings of chili. Now, keep in mind this is a hearty recipe. Depending on how hungry your family can be you can stretch this to 8 servings. If you know you’ll need more to feed a prairie full of cowboys, then double the recipe for a heaping portion of chili. The cooking time in the slow cooker should stay the same.

STORING LEFTOVERS

If you have extra chili keep it covered and stored in a Tupperware in the fridge for 4 to 5 days. The flavors just continue to marry, and this chili just gets more and more flavorful. When I reheat the chili I like to do it on the stovetop in a saucepan with a little bit of added water to make sure everything combines and reheats properly. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE CHILI RECIPES!

Slow Cooker White Chicken Chili – Tender shredded chicken with onions, white beans, seasoning and spices for a unique chili twist.

Slow Cooker Chili – This traditional chili recipe will have you thinking you’re out on the prairie enjoying dinner under the stars.

Instant Pot Vegan Chili – This chili recipe is quick, delicious, and 100% vegan!

Ultra-Healthy Mexican Chili – Try this unique chili recipe for all the flavor with less calories!

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Slow Cooker Taco Ranch Chili

This hearty and zesty chili is full of ground beef, beans, and plenty of shredded cheese.

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 6

Calories 312kcal

Ingredients

Taco Ranch Chili

• 1 pound lean ground beef
• 1 small yellow onion diced
• 2 cups chicken broth
• 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
• 1 can (16 ounces tomato sauce
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) pinto beans drained then rinsed
• 1 can (15 ounces) black beans drained then rinsed
• 1 packet (1 ounce) taco seasoning
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

Taco Toppings

• shredded cheddar cheese
• tortilla chips or strips
• sour cream
• green onion

Instructions

• In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease.
• Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid.
• Cook on low heat for 6 hours OR on high heat for 3 to 4 hours. Serve with all your favorite toppings and enjoy!

Notes

FREEZER INSTRUCTIONS: Prepare and cook chili according to directions above. Let cool, then place chili in a jumbo-size freezer ziplock bag. Freeze up to 2 months.

To reheat: place the frozen bag of chili in the fridge to thaw. Once thawed, place in a large pot and cook over medium-high heat until heated through.

Nutrition

Serving: 1 serving (without toppings) | Calories: 312kcal | Carbohydrates: 35g | Protein: 25g | Fat: 5g

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I have to apologize for the massive amounts of Mexican food I’ve been posting lately, but I just can’t help myself. 😉 (and no I’m not pregnant!) This Crock Pot Queso Blanco Dip is one of the latest recipes we enjoyed and it was spectacular!

Warm gooey white cheese with green chilies slow cooks in the crock pot. This stuff is really really amazing. I made it the same day we had our Honey Lime Chicken Tacos, and boy oh boy, we were happy eaters that day. I actually poured a little of this cheese on my taco and was loving every bite. Of course, it was yummy dipping tortilla chips in it too.

This recipe makes a lot, so we saved some in the fridge for the next day and it was just as good! All you’ll need to do is heat it in the microwave with a little milk. Easy peasy!

MORE DELICIOUS DIP RECIPES YOU MAY LIKE:

Warm Bean Dip

Jalapeño Popper Dip

Mexican Layer Dip

BBQ Chicken Dip

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Crock Pot Queso Blanco Dip

Indulge in creamy Queso Blanco Dip, made with smooth white cheese and zesty green chilies, slow-cooked to perfection in the crockpot.

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Ingredients

• 1 block (8 ounces) regular cream cheese cut into 1/2 inch cubes
• 1 pound white American cheese cut into 1/2 inch cubes
• 1 Tablespoon salted butter
• 1 can (4 ounces) diced green chiles
• 1/2 teaspoon ground cumin
• 1/2 Tablespoon jalapenos minced fine (optional)
• 3 to 4 Tablespoons milk
• 2 Tablespoons cilantro chopped fine (optional)
• Tortilla Chips for serving

Instructions

• Combine the cream cheese, American cheese, butter, green chiles, ground cumin and jalapenos in a greased crock pot.

  Cover and cook on low heat for 1 hour. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency.

  Cook for another 15 to 20 minutes, or until the cheese is completely melted and combined.
• Keep cheese dip in crock pot on the warm setting until ready to serve. Serve with freshly chopped cilantro on top (if desired) and tortilla chips. Enjoy!

Notes

*Store any leftover dip in an airtight container in the fridge for up to 1 day. 

To reheat: place in microwave-safe dish and heat in 30 second increments until melted. You can add a little milk if needed.

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Slow Cooker Taco Pasta is the perfect solution for an easy meal that is kid-friendly and totally delicious. With only a 15 minute preparation time, and the slow cooker doing the rest of the work, this dish is great for any weeknight!

SLOW COOKER TACO PASTA

Taco-flavored ground beef is slow cooked with crushed tomatoes, nacho cheese dip, corn and broth. Small pasta shells are added the last 20 minutes of the cook time.

To take this dish to another level, more cheese and all your favorite taco toppings are added to each serving. This is a flavor-packed meal with just a hint of heat. The heat level depends on what salsa and taco seasoning you use, so keep that in mind!

INGREDIENTS

• 1 pound lean ground beef
• Salt and pepper
• Mild taco seasoning
• Crushed tomatoes
• Mild salsa
• Broth (chicken or beef)
• Whole kernel corn
• Nacho cheese dip
• 12 ounces small pasta shells
• Shredded mild cheddar cheese

HOW TO MAKE SLOW COOKER TACO PASTA

Cook and crumble the ground beef and taco seasoning until beef is no longer pink. Drain any grease. Transfer beef to a greased 7-quart slow cooker. Add the crushed tomatoes, mild salsa, broth, corn, and cheese dip. Cover with lid and cook on low heat for 5 to 6 hours OR on high heat for 3 to 4 hours. Stir in uncooked pasta. Cover with lid and cook on high heat another 20 minutes or until pasta is cooked and tender.

TOPPINGS

I love to set up a taco bar when I serve this pasta! I assemble little bowls of our favorite taco toppings such as: diced tomato, guacamole, sour cream, onions, cilantro, etc.

If you have a taco topping that you can’t live without then get a side of it to sprinkle on top. The options are endless!

PASTA OPTIONS

Any small pasta will work wonderful in this recipe. I recommend the small shells, orecchiette or farfalle. If there’s extra noodles in your pantry that you need to use, go for it! Macaroni, penne, or any short noodle will work great with this recipe.

LEFTOVERS

This pasta can be stored in the fridge for 3 to 5 days, when covered tightly with a lid. The leftovers are perfection! All of the flavors marry together while it sits in the fridge, so it continues to only get better! Reheat on the stove-top or in the microwave.

ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE SLOW COOKER DINNERS!

Chicken Pot Pie – Creamy chicken, vegetables and potatoes are cooked together in the crock pot. 

Lasagna Soup – Lasagna noodles prepared to an al dente in a delicious beef and tomato soup.

Chicken and Noodles – Another kid approved dinner! Tender and juicy shredded chicken breast with perfectly cooked noodles.

Sausage and Cheese Tortellini – Tender cheese filled pasta with a spicy and hearty sausage is as heartwarming as ever!

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Slow Cooker Taco Pasta

Slow Cooker Taco Pasta is loaded with taco-seasoned ground beef, pasta shells, gooey cheese, and corn. This delicious meal is easy to prepare and 100% kid-approved!

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 8

Ingredients

• 1 pound lean ground beef
• salt and pepper, to taste
• 3 Tablespoons mild taco seasoning
• 1/4 cup water
• 1 can (15 ounces) crushed tomatoes
• 1 ½ cups mild salsa
• 3 cups chicken or beef broth (I use chicken broth)
• 1 can (15 ounces) whole kernel corn, drained
• 1/2 cup nacho cheese dip (I use Tostitos cheese dip in the jar)
• 12 ounces small pasta shells
• 1 cup shredded mild cheddar cheese

Toppings:

• cilantro
• sour cream
• guacamole
• diced tomatoes

Instructions

• Cook and crumble the ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease. Add salt, pepper, taco seasoning and water to beef. Continue to stir and bring mixture to a boil. Turn off heat and carefully pour beef into a greased 7-quart slow cooker.
• Add the crushed tomatoes, salsa, broth, corn and nacho cheese dip. Stir. Cover with lid and cook on Low heat for 5 to 6 hours OR cook on High heat for 3 to 4 hours.
• Add small pasta shells to slow cooker. Stir, then cover with lid. Cook another 20 minutes on High heat or until pasta is cooked and tender. Sprinkle the cheese evenly over the top.
• Serve taco pasta in individual bowls and top with your favorite taco toppings. Enjoy! 🙂

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I believe that Mexican food is one of my love languages, and I am here to share my love. Slow Cooker Chicken Tacos have become a staple in my home because of how delicious they are and how simple they are to prepare. They are a great dinner for any day of the week!

SLOW COOKER CHICKEN TACOS

Slow cooker meals will always be my favorite. A meal that I get to set on low to cook throughout the day is always a winner. There are many days I am so busy with work, errands, and appointments that I can’t even think about what to make for dinner. When I have a full schedule like that, I come to this recipe.

ENDLESS POSSIBILITIES WITH CHICKEN TACOS

This chicken is so tender, juicy and packed with flavor. It’s also very versatile. It goes well in tacos, burritos and even salads. Placing it in taco shells is my family’s preferred way. Everyone gets to pile on their favorite toppings such as: diced tomatoes, shredded cheese, sour cream, black olives, diced onion and cilantro. The options are truly endless.

INGREDIENTS

• 2 pounds boneless skinless chicken breasts
• 1 jar (16 ounces) salsa
• 1 packet (1 ounce) taco seasoning
• Juice from 1 lime
• 1 can (15 ounces) black beans (optional)
• tortillas and taco toppings

Looking for a side dish to serve with these tacos? Try my Mexican Rice, Cilantro Lime Rice, or Warm Bean Dip. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Slow Cooker Chicken Ranch Tacos – Tender shredded chicken that has been cooked and seasoned with a ranch dressing seasoning.

Mexican Street Tacos – Marinated sliced steak placed in warm tortillas with cilantro and onion.

Taco Potatoes – Warm baked potatoes that are loaded with taco meat, sour cream, guacamole, and cheese.

Double Decker Tacos – A soft and hard shell combo with a warm layer of refried beans holding everything together.

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Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos are what my taco dreams are all about. This recipe is full of flavor and so easy to prepare!

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 8

Ingredients

Chicken Tacos:

• 2 pounds boneless skinless chicken breasts
• 1 jar (16 ounces) salsa
• 1 packet (1 ounce) taco seasoning
• juice from 1 lime
• 1 can (15 ounces) black beans, drained then rinsed optional
• corn or flour tortillas

Taco Toppings:

• sour cream, shredded cheese, diced tomatoes, cilantro, pico de gallo, guacamole, etc.

Instructions

• Grease the insert of a large slow cooker with cooking spray. Place chicken breasts inside. Pour salsa over the chicken breasts then sprinkle with taco seasoning. Squeeze the lime juice all over the seasoning.
• Cover with lid and cook on low heat for 3 to 4 hours or until chicken reaches 165 degrees F. Remove lid and carefully shred the chicken. Stir in drained black beans. Cover with lid and cook for 30 minutes or until everything is heated through.
• Serve shredded chicken inside warmed flour or corn tortillas, then top with all your favorite taco toppings. Enjoy!

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If I’m ever stumped on what to make for dinner, I always go to my trusty crock pot recipes. They never fail me. Even though I rely on the magic of a meal that cooks for hours and turns out fabulous, I want to make sure my family is never bored of the same old recipes. My Slow Cooker Mexican Shredded Beef will take center stage for any dinner with rave reviews. Once you make this incredible beef for your family, they will be asking for it often!

SLOW COOKER MEXICAN SHREDDED BEEF

Beef rump roast simmers for hours with beef broth, chunky salsa and seasonings. The marriage of these flavors over the course of the day creates a masterpiece that is worth waiting for. After it’s all cooked, remove the fat then shred. The end result is the most tender, flavorful shredded beef your taste buds will encounter.  

INGREDIENTS

The assembly of this phenomenal meal only takes about 10 minutes to put together. After that it’s low and slow until dinner time. The following is the list of ingredients needed:

• 3 pounds boneless beef rump roast
• Beef broth
• Chunky mild salsa
• Ground Cumin
• Onion powder
• Garlic powder
• Chili powder
• Paprika
• Oregano
• Salt
• Pepper

INSTRUCTIONS

Begin by spraying the inside of a large slow cooker with non-stick spray. Gently place the roast in the center of the cooker. Pour beef broth and salsa on and around roast. Sprinkle all the seasonings on top of the roast. Cover with the lid and set the heat and timer. It’s so simple to get this dinner ready that you’ll have all day to get projects around the house, or around town, done. By the time this dish is finished cooking your house will be filled with a tantalizing aroma.

COOKING TEMPERATURE

For those slow and relaxing days, set your roast on low for 8 to 10 hours. If you’re needing dinner a little faster, set the slow cooker on high heat and cook for 6 to 7 hours. Either way, your meal will turn out flavorful and perfectly cooked.

WHAT TO SERVE WITH MEXICAN SHREDDED BEEF

The versatility of this dinner is endless! This meat is so flavorful that you are going to run out of ideas to put it on. We love it in tacos, nachos, salads, burritos, baked potatoes, tostadas, you name it.

WHEN TO SERVE MEXICAN SHREDDED BEEF

Honestly, any day of the week is a good day for this dinner. I highly recommend substituting this in on your Taco Tuesday rotation. Other than that, this dish is perfect for parties. It makes a ton of food and is such a great way to feed a lot of people. If you plan to throw a fiesta anytime soon this should be your go-to dish!

SHREDDING THE BEEF

After the meat is finished cooking it will practically fall apart with you just looking at it! If you have two large serving prongs you can start to work your way through it with those. If there are only two forks laying around, then those will work just fine. This meat breaks down so much that you might even be able to separate it with spoons!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE SLOW COOKER DINNERS!

Sweet Pork – This succulent meat is a perfect addition to any taco, salad, or burrito.

Slow Cooker Chicken Taco Soup – A hearty soup filled with chicken, corn, beans, and plenty of melted cheese on top.

Broccoli Cheese Soup – The perfect pairing to any cool fall day with plenty of broccoli and gooey cheese.

Slow Cooker Sausage and Cheese Tortellini – This pasta dish is filled to the brim and will stuff you and your family full.

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Slow Cooker Mexican Shredded Beef

This tender and juicy shredded beef is perfect for tacos, burritos, salads and more!

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Ingredients

• 3 pounds boneless, beef rump roast
• 1 ½ cups chunky salsa (I use mild)
• 1 cup beef broth
• 1 Tablespoon ground cumin
• 1 ½ teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

• Place roast in a large, greased slow cooker. Pour salsa and beef broth all over roast then sprinkle evenly with all of the seasonings.  
• Cover with lid and cook on low heat for 8 to 10 hours OR cook on high heat for 6 to 7 hours. 
• Carefully remove hot roast from slow cooker; discard any fat. Shred beef then serve in tacos, burritos, nachos, salads and more!

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YOU’RE IN FOR A TREAT WITH THESE EASY BEEF SANDWICHES

I am thrilled to share one of my favorite childhood recipes today. My Mom would make these for Sunday dinners all the time, and I always looked forward to them. Sweet BBQ Beef Sandwiches are juicy, packed with flavor, and worth the time it takes to slowly cook the meat. An easy combination of barbecue sauce and root beer, yes root beer, creates the yummiest sauce ever that coats the shredded beef.

BACK THAT RUMP UP, AND COOK IT!

Most of the work that goes into preparing these sandwiches is all in the cook time. 10 hours is what you need, but it is worth it. Low and slow is the name of the game when cooking roast.

This recipe calls for 2 pounds of rump roast, so this recipe feeds 8 very hungry humans. If you’re hosting a dinner for a larger crowd then I recommend doubling the recipe. You will need a second slow cooker, so if you don’t have two you might have to knock on a neighbor’s door and invite them over for dinner!

SIMPLE AND SENSATIONAL

You might be asking, ‘How easy is it to throw everything together?’ All you need is five minutes to spare to mix all the following items together into a slow cooker:

1. 2 Pounds of Rump Roast
2. 12 Ounces of Root Beef – Use your favorite brand of Root Beer but do NOT use diet root beer. You need the sugar in regular soda to make these sweet and delicious.
3. 1 (18 Ounce) Bottle of BBQ Sauce – I recommend using Sweet Baby Ray’s, but if you have a favorite brand, give it a try!

Once the beef is finished cooking, shred and serve on hamburger buns. I like to have a variety of chips on the side to serve with the sandwiches. The crunch adds a great contrast in texture. I like to throw a few potato chips on my sandwich for that little extra something special.

Similar Recipes

BBQ Beef Brisket Sandwiches: Tender brisket that has been slow cooked and smothered in a tangy BBQ sauce served on a hoagie bun.

Grilled Corn with Cilantro-Lime Butter: Delicious corn on the cob that has been grilled with a south of the border infused butter.

Teriyaki Chicken Kebabs: Tender pieces of chicken that have been marinated in teriyaki sauce and grilled with fresh chunks of pineapple and bell pepper.

Chili Cheeseburgers: Perfectly grilled burger patties smothered in chili and melted cheese.

Have you made this Sweet BBQ Beef Sandwiches recipe? 🍔
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BBQBeef #BBQBeefSandwiches #BarbecueBeefSandwiches #LifeInTheLofthouse

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Sweet BBQ Beef Sandwiches

Delicious shredded beef with a sweet and savory barbecue flavor. Serve inside hamburger buns for one delicious sandwich!

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Servings 8

Author Holly

Ingredients

• 2 pounds beef rump roast
• 12 ounces Root Beer soda (not diet)
• 1 bottle (18 ounces) barbecue sauce (we enjoy Sweet Baby Ray's BBQ Sauce)
• 8 hamburger buns

Instructions

• Place roast in the crock pot. Pour the root beer all over the roast. Cover with lid and cook on low heat 10 to 12 hours OR cook on High heat 7 to 8 hours.
• Carefully drain root beer from crock pot. Shred roast and remove any fat. Place shredded roast back in crock pot. Pour the barbecue sauce all over the meat. Stir. Cover with lid and cook 30 more minutes or until heated through.
• Serve in hamburger buns and enjoy!

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Today’s recipe is one of my very favorites. These Crock Pot Shredded Beef Tacos are absolutely AMAZING! They are so flavorful, so delicious and made in the beloved crock pot. 🙂   

As the beef slow cooked all day my house smelled fantastic! I couldn’t wait for dinner because of that aroma teasing me all day. haha. Once it was ready I was dying to dig in, but I couldn’t because of course I had to take pictures for the blog first. That is probably one of the hardest things (okay, not hardest) but most annoying things about being a food blogger. Ha!

I couldn’t wait to come blog about this recipe. You guys will love it!

Try these other crock pot favorites:

 Crock Pot Chicken Fajitas

Crock Pot Taco Soup

Crock Pot Queso Blanco Dip

Crock Pot Chicken Caesar Wraps

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Crock Pot Shredded Beef Tacos

Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious. The flavorful beef slow cooks all day, so you don't have to worry about it until dinner time!

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Author Life in the Lofthouse

Ingredients

• 2 ½ pounds boneless chuck roast
• 1 can (14 ounces) beef broth
• juice from 1 lime
• 1 ½ Tablespoons chili powder
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper

Serve with

• warm flour or corn tortillas
• shredded lettuce
• shredded cheddar cheese
• diced tomato
• guacamole
• sour cream
• salsa

Instructions

• Spray inside of crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
• In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
• Cover with lid, and cook on Low heat 10 to 12 hours. OR cook on High heat 7 to 8 hours. Carefully remove hot roast from crock pot and transfer to a large platter. Shred meat and remove/discard any fat.
• Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.

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Hello, friends! Last night I was racking my brain for ideas on how I could help you awesome readers. After some thinking, I decided to make a list of 20+ Favorite Freezer meals that reheat easily! 🙂

I know for me, stocking my freezer up with a few extra meals is something I love to do. It feels nice to know we have back up meal options for busy nights, or a meal for a friend in need, or in case of emergencies. You just never know what can come up.

The list below has over twenty freezer recipe ideas. The bread recipes are tried and true that I freeze all the time! The French Bread Rolls are awesome and they make for delicious mini sandwiches. The Perfect Cinnamon Rolls freeze wonderfully and can be reheated in the microwave for a minute or so. They’re a great and easy option for breakfast.

There is also plenty of dinner options as well. Take a look below and see if there are some meals you’d like to make! I hope there are lots you can freeze away for your families. -Holly xo

CRISP BEAN BURRITOS

SLOW COOKER MEXICAN SHREDDED CHICKEN

RED AND WHITE PASTA

SLOW COOKER CHICKEN TACO SOUP

PERFECT CINNAMON ROLLS

FRENCH BREAD ROLLS

HOMEMADE HAMBURGER BUNS

EASY SPAGHETTI SAUCE

EASY BEEF STROGANOFF

SLOPPY JOES

CROCK POT TACO SOUP

SLOW COOKER CHICKEN TORTILLA SOUP

CHICKEN TACO PIZZA

BBQ CHICKEN BACON PIZZA

HAWAIIAN BBQ CHICKEN PIZZA

Green Chile Chicken Enchilada Casserole

CROCK POT BBQ CHICKEN

SWEET AND SOUR CHICKEN CASSEROLE

SLOW COOKER SWEET PORK

TERIYAKI CHICKEN CASSEROLE

SLOW COOKER CHILI

FREEZER BEEF AND BEAN BURRITOS

One of my favorite things to do on the weekend is make a big Sunday dinner for my family. These dinners usually consist of comfort food with all the fixings, and a lovely dessert to finish it off. When I think of the perfect meal to make on these days it is my Slow Cooker Chicken Pot Pie. It’s filled with chicken and veggies in creamy gravy that is mouthwatering good. It is delicious and so comforting!

WHAT CLASSIC INGREDIENTS ARE USED IN THIS DISH?

Homemade Cream of Chicken Soup – This soup base for the recipe will warm your soul right up!

Chicken Breast – Tender morsels of chicken make this hearty dish full of protein.

Frozen Vegetables – Classic vegetables including  potatoes, corn, peas and carrots help to make this dish so hearty.

Seasonings and Spices – Salt, black pepper, and a few extra seasonings bring this recipe a whole lot of flavor!

CONVENIENCE THAT IS COMFORTING IN SO MANY WAYS.

This recipe takes all the great parts of a traditional chicken pot pie and makes it easier to prepare. Each component is placed in a crock pot and slowly cooked over 3 to 6 hours. You can start this before you leave for church or work. You will have a wonderful meal waiting for you when you get back home!

WHAT ABOUT THE CRUST?

Warm biscuits baked separately replaces the crust in this recipe. As this yummy meal finishes cooking, bake a batch of 7-Up Biscuits or Cheddar Bay Biscuits. Serve on the side or crumble them all over the top. Yum!

If you are a little short on time to make them from scratch, then just bake a quick batch of refrigerated biscuits and this amazing dinner will be complete.

ENJOY THIS RECIPE? HERE ARE A FEW MORE HEARTWARMING DINNERS!

Three Packet Roast – Rump roast that is slowly cooked with seasonings and spices.

Slow Cooker Chicken and Noodles – Al dente egg noodles and tender chicken breast in a creamy sauce.

Loaded Chicken and Potato Casserole – This casserole is loaded with pieces of tender potatoes, juicy chicken, and lots of melted cheese.

Baked Spaghetti – Traditional spaghetti and red sauce tossed together with cream cheese and seasonings then baked to perfection.

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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is a heartwarming meal filled with chicken and veggies in a savory gravy. Serve with warm biscuits for one delicious dinner!

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 1

Ingredients

• 1 ½ lbs. boneless skinless chicken breasts
• 1 small white or yellow onion, chopped
• 4 small russet potatoes, peeled then diced
• 1/3 cup chopped celery
• 2 bags (10 ounces each) mixed frozen vegetables (corn, peas, green beans and carrots mix)
• 1 can (10 ounces) cream of chicken soup OR use my homemade cream of chicken soup recipe
• 1 cup milk (I use 2%)
• 1 Tablespoon salted butter
• 1 Tablespoon dry ranch seasoning mix
• 2 teaspoons minced garlic
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• Warm biscuits, for serving on the side

Instructions

• Place everything (except the biscuits) in a large 7 quart slow cooker. Cover with lid and cook on low heat for 6 hours OR cook on high heat for 3 hours.
• Carefully remove the chicken breasts and shred. Place shredded chicken back in to the slow cooker and gently stir to combine everything.

  Serve in individual bowls, with warm biscuits on the side. Enjoy!

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