Crockpot meals are a blessing to every mother on this earth. They’re also a blessing to every college student and every person on this earth that’s out of the house for more than 8 hours of their day. You can prepare your meal before you leave the house, or even the night before, and cook it while you’re at work or in class, and come home to a nice warm meal that’s ready to eat. Crockpot meals are a blessing and here are fast and simple crockpot meals that are worth it.
This creamy tortellini, spinach and chicken soup will become a favorite of your fast. It’s a delicious meal made in your crockpot that will leave everyone asking for more and asking for the recipe. It’s like a creamy tomato soup, but better because of the tortellini, chicken and spinach that’s added. The flavor is phenomenal and it is so comforting.
1 medium yellow onion, diced
1/3 cup all purpose flour
1 Tbsp dried basil
2 cloves of garlic, minced
2 Tbsp tomato paste
3 Tbsp olive oil
4 cups chicken broth
2 (14.5 oz) cans petite diced tomatoes
1 to 1 1/2 lbs boneless, skinless chicken thighs
1 tsp salt
1/2 tsp pepper
4 cups frozen cheese tortellini (or you can use fresh)
3 cups packed spinach (you can definitely add more than this if you want)
1/2 cup Parmesan cheese
1 cup heavy cream or 1 cup half and half
In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker*.
Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir.
Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
Remove the lid use a fork to remove the chicken out of the slow cooker. And add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!
This is one of those crockpot meals that’s going to have you and anyone else that eats is craving more and leave them feeling comforted, full, and feeling good. This warm and creamy dish will leave you feeling good, especially if it’s during the winter and the weather’s chilly. I love eating this over rice, but you can eat it with any other starch.
4 boneless, skinless chicken breasts
6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
2.5 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
½ cup whole milk
2 Tbsp butter
fresh thyme, for garnish
Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.
Place cut potatoes and baby carrots in the bottom of crockpot. Layer chicken breasts on top of the vegetables.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top.
Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.
You can shred the chicken into smaller pieces if you wish.
Top with some fresh thyme (optional).
This savory comfort dish will blow your tastebuds minds. It’s going to taste exactly like a bacon cheeseburger, but in soup form, with a texture that won’t make you second guess what’ you’re eating. The creaminess of this soup is comforting and tasty. This is one of those crockpot meals that will blow your mind along with anyone else that tries it. Everyone will want seconds, and if you made it in a good sized crockpot, that will not be an issue.
4 small potatoes, peeled and diced
1 small white or yellow onion, chopped
1 cup shredded carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
1 pound lean ground beef
8 slices cooked, chopped bacon
3 Tablespoons butter
¼ cup all-purpose flour
2 cups milk ( I use 2%)
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded pepper-jack cheese (or shredded cheddar cheese)
Green onion, chopped (for garnish)
Place potatoes, onions, carrots, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Add in the cooked, chopped bacon as well.
Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
Add shredded pepper jack cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted
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