Slow Cooker Bacon Cheeseburgers

Burgers are a summer staple in our house – they’re so easy and versatile that they make an appearance at least once a week on our dinner plans. But, there are always those nights when it’s so humid and sticky and gross that standing over the grill sounds like the worst idea ever. And when it’s like that outside, who really wants to turn on the stove and heat up inside?

These are the perfect burgers for nights like that.

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The slow cooker won’t heat up the house, but you can still get a really great burger out of it. The trick? Making sure the patties aren’t sitting in their own grease. I roll up foil and make a mini grill-grate on the bottom of my slow cooker to boost them up just enough.

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Then, I just lay my burger patties on top. I can fit four quarter-pound burgers in my four-quart slow cooker. If you want to cook more, just make a second layer of foil and stack them up.   [Read more...]

Slow Cooker Jerk Chicken Sandwiches with Cucumber Mango Salsa

There’s something about the warm weather that suddenly makes me feel like I’m living on some gorgeous, tropical island. As soon as summer hits, Caribbean-inspired meals end up making it into our dinner rotation a lot more often. Usually, this means lots of grilling – but some days the convenience of the slow cooker just wins out.

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This dish is inspired by a lunch we had on vacation in Honduras a few years ago. The combo of spicy jerk chicken paired with the cool cucumber mango salsa is perfect for summer. And, it couldn’t be easier. The chicken can be prepped in about five minutes before I walk out the door for work and the salsa only takes another ten minutes or so when I get home – which means more time to get outside and enjoy the summer sun!   [Read more...]

Breakfast Banana Split – An Easy Way to Perk Up Breakfast

Yogurt and granola have been one of my staple breakfasts for years. It’s quick and easy and I can mix in whatever fruit we happen to have in the house. One morning, I had been too lazy to slice up my banana and stuck it into the yogurt whole. My husband laughed when he saw and said it looked more like a banana split than breakfast. I loved the idea and started making my parfaits in sundae form.

BreakfastBananaSplit

This is my favorite version. The ingredients are simple, but all together this feels like a really special breakfast – and loaded with fruit, it’s not one you’ll feel bad about devouring either.

BananaSplitIngredients

Breakfast Banana Split

Ingredients

  • 1 banana
  • 6 oz. vanilla yogurt
  • 1/2 tsp. cinnamon
  • 3 Tbsp. granola
  • 2 Tbsp. blueberries
  • 2 Tbsp. chopped strawberries
  • 1 Tbsp. Nutella

Instructions

  1. Slice the banana in half lengthwise and place it in a bowl.
  2. Mix together the yogurt and cinnamon. Pour between the banana halves. Sprinkle granola over the yogurt and banana. Top with blueberries and strawberries.
  3. In a microwave safe bowl, heat the Nutella until warm and runny. Drizzle over berries and serve immediately.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Chicken Cordon Bleu Sliders

I’ve really been loving hot sandwiches lately. Sandwiches – in general – are always one of my go-tos on busy days, but since it’s been so cold, I’ve been highly favoring hot meals. A nice, toasty sandwich that I can have in hand in just a few minutes? Sounds perfect.

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These easy sandwiches are actually something I came up with in college – a quick way to feed a crowd. They’ve got the flavors of the fancy restaurant chicken cordon bleu with a fraction of the effort. With only five ingredients, it’s something you can easily pick up to make on your way home from work. I usually serve it along with potato chips and a big green salad for dinner, but these would also make a great munchies for a party.

For these, I bought already-cooked grilled chicken to speed up the prep a little more, but you can cook your own and dice or shred it up.

Here’s what you’ll need:   [Read more...]

Easy, Shredded Taco Beef in the Slow Cooker

Chicken tacos are a staple in my house. It’s an easy go-to when I don’t know what else to make. One week when I told my husband I was going to make them – again – he asked me, “Why don’t you ever make beef tacos?” After that, it became my mission to figure out a great, equally-easy beef taco recipe. This is the winner.

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This is the best kind of slow cooker recipe – you just dump and go. Even better, it only takes three ingredients. Here’s what you’ll need:   [Read more...]

Slow Cooker Caramel Apple Cake

While pumpkin is generally the preferred flavor of fall, apple is my true favorite. I love going apple picking. And the farm’s warm caramel apples? They’re my true mark of fall. This is my favorite fall treat, in cake form.

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Even though this is made in the slow cooker, and slow cooker dishes aren’t notoriously pretty, this is a company-worthy dessert. As long as you grease the crock really well, it’ll pop out in one piece and you’ll be able to slice it like an oven-baked cake.

The caramel sauce permeates the whole cake before settling at the bottom. The apples are also heavy enough to fall to the bottom of the crock, too. The result is, when you turn the cake out, you have a nice layer of caramel, lots of apple pieces and then a soft, moist caramel cake.

Ready to get cooking? Here’s what you’ll need:

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Slow Cooker Caramel Apple Cake

Ingredients

  • 1 box vanilla cake mix
  • 1 can apple pie filling
  • 1/4 cup water
  • 2 Tbsp. butter
  • 1 14 oz. can sweetened condensed milk
  • 1 5 oz. can evaporated milk

Instructions

  1. Grease the crock of the slow cooker very well.
  2. In a bowl, mix together the cake mix, apple pie filling and water until well combined. Spread evenly in the crock.
  3. In a small saucepan over medium heat, stir together butter, sweetened condensed milk and evaporated milk until well combined. Bring to a boil, stirring often, and then pour over the cake mix in the crock.
  4. Cook on high for 2 - 3 hours, until the top springs back when lightly touched. Turn off, remove lid and let sit for 15 minutes.
  5. Run a knife along the edge of the crock to loosen the cake. Invert the crock over a serving platter and let the cake drop out. Spoon any remaining caramel sauce over the top of the cake.
  6. Serve warm with vanilla ice cream.
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Chocolate Pumpkin Cake with Caramel Sauce in the Slow Cooker

Note from Tiffany: This is Kate’s recipe and post, but I couldn’t wait to make this cake! So I’ve added a few notes and photos of my own here too.

It doesn’t really feel like fall here yet, but I figure that as soon as kids are back in school, all things fall are fair game. Including pumpkin! I’ve been playing with pumpkin recipes for a while, and this was by far my favorite creation. I’d been trying to nail down a recipe for pumpkin cake to try, but when I couldn’t find one that included everything I wanted, I just went ahead and created my own. I love that it only needed a few ingredients and I loved that since it’s made in the slow cooker, I could set it up before company came and then serve a nice warm dessert after we’d all finished dinner.

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If you wrapped all the goodness of fall up in one dessert, you’d get this cake. It’s a super moist chocolate pumpkin cake that’s cooked with a creamy caramel sauce. The caramel starts out onto and as it cooks it works its way to the bottom, creating a deliciously sticky layer. Served warm with a scoop of vanilla ice cream and it’s fall heaven!

Slow Cooker Pumpkin Chocolate Cake with Caramel Sauce

 

Tiffany’s note: I think you can see in the photos that Kate’s caramel sauce was more saucy and mine turned out more gooey (it set up more).  I think that’s because mine cooked for 3 hours on high and in a pretty big crockpot.  If I’d used a smaller crock, I think that would have kept the sauce from setting up.  I think a 4 quart crock is a better size for this recipe.  Even though the caramel set up a bit, it was still delicious.

If you want to make this (and I know you do!), here’s what you’ll need:   [Read more...]

Slow Cooker Chicken Bacon Ranch Sandwiches with Creamy Ranch Slaw

Can you believe we’ve made it to Day 75 in our Summer Slow Cooker Recipes series?  There have been such a variety of recipes shared.  Scroll to the bottom of this post and you’ll find a link to all of them.  

The combo of chicken, bacon and ranch is one of my favorites. In my opinion, any dish with the three of them is bound to be good. One morning when I was pressed for time and trying to think of something to throw in the slow cooker for dinner, I realized I had all three on hand – and these sandwiches were born!

ChickenBaconRanch

These are a great go-to dinner, especially in warm weather. Despite being a hot sandwich, the cool ranch slaw makes these feel light and refreshing.  I love to pair these with fries and some veggies with dip.

Here’s what you’ll need:

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Slow Cooker Chicken Bacon Ranch Sandwiches with Creamy Ranch Slaw

Ingredients

  • 1 ½ - 2 lbs. boneless chicken breast
  • 1 ½ cups chicken broth
  • 1 pkg. ranch dressing mix
  • 3 oz. real bacon bits
  • 1 bag coleslaw mix
  • Ranch dressing
  • Rolls, for serving

Instructions

  1. Place the chicken in the bottom of the slow cooker. In a small bowl, whisk together the broth and dressing mix. Pour over the chicken. Sprinkle the bacon bits over the top.
  2. Cook on low for 6-8 hours or on high for 4-5 hours. Shred the chicken once cooked.
  3. While the chicken is cooking, toss the coleslaw mix with enough ranch dressing to lightly coat. Refrigerate until ready to serve.
  4. Serve the shredded chicken on rolls, topped with ranch slaw.
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This is day 75 in our 75 Days of Summer Slow Cooker Recipes series.  Find the other posts by clicking here.

 75 Days of Summer Slow Cooker Meals EatAtHomeCooks

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Creamy Pina Colada Pie – No Bake!

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I love fruity summer drinks – spiked or not. It’s just so fun to sit out in the backyard with a glass of frosty, sugary goodness.

When I was grocery shopping a few weeks ago, I noticed Jello had some flavors based on drinks. I knew I had to get them and make them into something fun! The pina colada one turned into this fun pina colada-inspired pie. It’s perfect for summer because it’s cool and creamy and it reminiscent of the drink.

This recipe makes enough two fill two pie crusts. I made my pie virgin, but if you wanted a more authentic flavor you could add some rum extract. The pie freezes really well so I’d suggest making one for now and freezing one for later in the summer!

Ready to get started? Here’s what you’ll need:

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Creamy Pina Colada Pie

Ingredients

  • 2 8-inch graham cracker crust pie shells
  • 1 3 oz. package pina colada jello
  • 3/4 cup boiling water
  • 1/2 cup cold water + enough ice to make 1 1/4 cup
  • 1 8 oz. package whipped topping + additional for topping
  • 1 cup pineapple tidbits, drained and patted dry + additional for topping
  • 1/2 cup shredded coconut

Instructions

  1. Dissolve the jello in the boiling water. Add ice to cold water to make 1 1/4 cup. Stir the cold water mixture into the jello. Stir until slightly thickened and then remove the ice that hasn't melted.
  2. Whisk in the whipped topping until thoroughly combined. Fold in the pineapple tidbits and shredded coconut. Divide between pie shells. Refrigerate for several hours until set. Top with additional pineapple tidbits and whipped topping before serving.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Slow Cooker Pasta Sauce with Sausage and Eggplant

75 Days of Summer Slow Cooker Meals EatAtHomeCooks

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My husband likes his pasta sauce with meat. I prefer mine to be packed with veggies. This is our compromise.

After hours in the slow cooker, the eggplant becomes melt-in-your-mouth buttery. If you didn’t know it was in there, you might not notice it. It’s a great way to sneak in extra veggies!  For the sausage, I prefer to use pre-cooked sausage because it’s easier to slice up, but any Italian sausage would work for this.

This makes a pretty big batch for the two of us, but it freezes nicely for future use.

Here’s what you’ll need:

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Slow Cooker Pasta Sauce with Sausage and Eggplant

Yield: 8

Ingredients

  • 1 (28 oz.) can crushed tomatoes
  • 1 (16 oz.) jar pasta sauce
  • 1 T. Italian seasoning
  • 2 cloves garlic, minced
  • 1 lb. Italian sausage
  • 1 large eggplant

Instructions

  1. In the slow cooker, combine the crushed tomatoes, pasta sauce, Italian seasoning and minced garlic.
  2. Coin slice the sausage. Peel and dice the eggplant. Add both to the slow cooker. Stir well to combine.
  3. Cook on low for 6-8 hours.
  4. Serve over pasta, topped with parmesan cheese.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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