Mississippi Pot Roast
prep time:10 MINS cook time:8 HRS total time:8 HRS 10 MINS Easy slow cooker Mississippi roast recipe made with 5 simple ingredients. This crockpot Mississippi pot roast is best served over mashed potatoes or can be used as roast sandwiches. yield: –+ SERVINGS
INGREDIENTS
- 3-4 pound Chuck roast
- 1 packet Ranch dressing mix
- 1 packet Au jus gravy mix
- 1/4 cup Butter, Unsalted
- 6-7 Pepperoncini peppers
INSTRUCTIONS
- Place the roast in a slow cooker.
- Sprinkle the top with the ranch dressing mix and Aus jus dressing mix.
- Place peppers and the butter on top.
- Cover and cook on low heat for 8 hours.
- Shred with 2 forks and enjoy!
Garlic Lemon Salmon
prep time: 10 MINS cook time: 25 MINS total time: 35 MINS
INGREDIENTS:
Seafood
- 4 6-oz. salmon, fillets
Produce
- 4 cup Baby spinach
- 3 cloves Garlic
- 1 Lemon
- 1 Parsley, fresh
Condiments
- 1/4 cup Capers
- 1/3 cup Lemon juice, freshly squeezed
Baking & Spices
- 1 cup All-purpose flour
- 1 Black pepper, Freshly ground
- 1 Kosher salt
Oils & Vinegars
- 1 tbsp Olive oil, extra-virgin
Dairy
- 3 tbsp Butter
Beer, Wine & Liquor
- 1/4 cup White wine, dry
DIRECTIONS
- In a shallow baking dish, add flour. Season with salt and pepper and add salmon, then toss until coated.
- In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add salmon and cook until golden, 5 minutes per side. Transfer to a plate.
- Add remaining 2 tablespoons butter to skillet. Add garlic and cook until fragrant, 1 minute, then add lemon juice and white wine and bring to a simmer. Stir in capers, lemon slices and spinach and let cook down until wilted, 2 minutes.
- Return salmon to skillet and combine.
Garnish with parsley and serve.
Tuscan Garlic Chicken
YIELD: 6 SERVINGS PREP TIME: 10 MIN COOK TIME: 180 MIN
This crockpot Tuscan chicken thighs cooked in the slow cooker is packed with flavors and so easy to prep!
INGREDIENTS LIST FOR THE CROCK-POT TUSCAN GARLIC CHICKEN THIGHS
- 6 – 8 skinless, bone-in chicken thighs
- 1 tablespoon olive oil or butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup (80ml) chicken broth
- 3/4 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed red chili pepper flakes, optional
- Sea salt and fresh cracked black pepper
- 1/2 cup Sun-dried tomatoes (chopped)
- 2 cup Spinach (chopped, packed
DIRECTIONS
1. To prepare your crockpot chicken thighs recipe: heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.
2. Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken thighs at the bottom of your CrockPot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.
4. When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.
5. Pour the cream sauce evenly over the chicken thighs in the CrockPot. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.
6. Cook your crockpot Tuscan Garlic Chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove gently the chicken thighs from the crockpot and set it aside.
7. Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.
8. Return the chicken to the slow cooker, and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the Tuscan chicken when serving.
Serve your CrockPot Tuscan Chicken thighs over zucchini noodles or cauliflower rice, or rice, couscous, or pasta for non-Keto. This crockpot chicken thighs recipe is Keto and low-carb diet-friendly. Enjoy!
Famous Party Meatballs
Grape Jelly Meatballs
These Crock Pot Grape Jelly Meatballs are a classic party appetizer! They are full of addictingly tangy flavors, and are perfect for keeping the party going all night long since the slow cooker keeps them hot and ready! Use them for the holidays, a pot luck, or anytime you are feeding a crowd.
PREP TIME: 5 minutes COOK TIME: 2 hours TOTAL TIME: 2 hours 5 minutes
SERVES:16 servings CALORIES:574
INGREDIENTS
- 32 oz grape jelly (1 jar)
- 24 oz Heinz chili sauce (2 jars)
- 5 lbs frozen meatballs (beef, pork, or turkey)
INSTRUCTIONS
- Combine the grape jelly, chili sauce in the slow cooker and whisk until smooth.
- Pour meatballs into the crock pot and stir until they are all coated in the sauce.
- Cook on high for 2-3 hours or low for 4-6 hours or until they reach 160˚F. Place on keep warm setting after they are done cooking until you are are done serving them.
Cauliflower Nachos
Cheesy Cauliflower Nachos
These low-carb cauliflower nachos are cheesy, delicious and loaded with extra veggies like tomatoes, jalapeño peppers, onions and avocado.
Prep Time: 15 minutes Cook Time: 27 minutes Total Time: 42 minutes
Ingredients
- 1 Tablespoon olive or avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon sea salt
- 5 cups cauliflower florets, cut into ½-inch slices
- 1/3 cup refried beans
- 3/4 cup shredded Mexican cheddar cheese
- 1 jalapeno, sliced
- 1/2 cup chopped grape/cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced or chopped (optional)
Instructions
- Preheat oven to 425°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.
- Slice cauliflower into 1/2-inch slices.
- In a large bowl, combine oil with garlic powder, onion powder, cumin, paprika, chili powder and sea salt. Add sliced cauliflower and gently toss to coat. Place seasoned cauliflower on baking sheet, spacing out the pieces so that they roast instead of steam. Bake 20 minutes, until cauliflower is tender and starting to brown.
- Remove the pan from the oven; push cauliflower together in the center of the pan. Top cauliflower with refried beans, sprinkle with cheese and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
- Top cauliflower with chopped tomato, red onion and cilantro. Add avocado (if using) and serve directly from the sheet pan.