20 Slow Cooker Sandwiches

Sandwiches are the classic “I need to feed my family–quick!” kind of meals. But quick and easy doesn’t have to mean PBJ or BLTs night after night. There are lots of delicious things to serve between two slices of bread.  These fifteen different sandwiches you can throw into your slow cooker and forget about until dinner time are life savers for us during the summer–or any busy time of the year! There’s enough variety that even if we ate sandwiches for a week straight, we’d probably not be tired of them.

SandwhichFB

The slow cooker is such a time saver. And when it’s hot–not having to heat up the kitchen is a huge bonus. And thanks to the slow cooker, you get to enjoy big, juicy flavorful sandwiches without slaving over the stove or grill for hours on hot or busy days.  That’s my kind of dinner!

20 Sandwiches in the Slow Cooker

  1. Hawaiian BBQ Sandwiches
  2. Jerk Chicken Sandwiches
  3. Beef Shwarma
  4. Italian Sausage and Pepper Subs
  5. Pork and Gravy Sandwiches
  6. Chicken Bacon & Ranch Sandwiches
  7. Chicken Philly Sandwiches
  8. Beef Gyros
  9. French Dip Sandwiches
  10. African Pulled Beef Sandwiches
  11. Pizza Steak Sandwiches
  12. BBQ Chicken Sandwiches
  13. Italian Beef Sandwiches
  14. BBQ Peach Pulled Pork
  15. Chicken Cordon Bleu Sandwiches
  16. Cilantro Lime Chicken Sandwiches
  17. Bacon Cheeseburger
  18. Beer Brats
  19. Peach BBQ Pork Sliders
  20. Balsamic Chicken Salad Sandwiches

 

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Pressure Cooker Chicken Curry

Chicken Curry in the Pressure Cooker

One of my favorite slow cooker recipes is Chicken Curry.  I’ve also made a quick skillet version of this recipe.  It’s just so good!

This time I decided to try chicken curry in the pressure cooker.  I’ve been experimenting with altering slow cooker recipes for the pressure cooker.  Over all, this works really well.

For this recipe, I started with frozen chicken tenders.  On top of the chicken, I added salsa (nearly any type will work) and curry powder.  I set the pressure cooker to high pressure for 12 minutes.  It takes around 20 minutes to reach full pressure though, so the total time for this recipe is about 35 minutes.  That’s pretty fast, especially since it started with frozen chicken.

Which method you choose – slow cooker, skillet or pressure cooker – entirely depends on the amount of time you have available and when you have that time.  If you have a few minutes to load the slow cooker in the morning, but need dinner done as soon as you walk in the door, then that’s the best method for you.  On the other hand, if you have 35 minutes to wait on dinner to cook in the evening, the pressure cooker is the way to go.

Pressure Cooker Chicken Curry

Serves: 6-8 servings

Ingredients
  • 3 lbs. boneless chicken
  • 1 onion, chopped
  • 1 cup salsa
  • 3 Tbs. curry powder
  • 1 can coconut milk
  • 2 cups rice, cooked
Instructions
  1. Place chicken, onion, salsa and curry powder in pressure cooker.
  2. Set the pressure cooker on high pressure for 12 minutes.
  3. When the cook time is up, do a quick pressure release.
  4. Remove the chicken from the pot.
  5. Add coconut milk to pressure cooker. Stir into sauce.
  6. Return chicken to pot.
  7. Serve over cooked rice.

 

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Pressure Cooker Re-do – Jerk Chicken Sandwiches

Pressure cooker jerk chicken sandwiches done

The other day, I decided to alter the recipe for Slow Cooker Jerk Chicken Sandwiches with Cucumber Mango Salsa and make it work for the pressure cooker.  Honestly, I didn’t have high hopes.  I’ve been thinking that all this pressure cooking frenzy going on around the interwebs was a bunch of craziness.

And then I tried it for myself.

Now, I will say that the sandwich meat isn’t as tender in the pressure cooker, but it was still good.  The key to know which appliance to use is know what the timing of your day is like.  If you have time to put the food into the slow cooker in the morning, then that’s the way to go.  But if you have more time in the afternoon (hands on time is still short), and can wait 30 or so minutes for dinner, then the pressure cooker is your friend.

Pressure cooker jerk chicken sandwiches

I used chicken tenders that were still frozen.  I gave them set the pressure cooker for a 12 minute cook time.  The total time it took was about 30 minutes, including the time to come up to pressure, cook and pressure release.

Pressure Cooker Jerk Chicken Sandwiches

Serves: 6-8 servings

Ingredients
  • 2 lbs. frozen chicken tenders
  • 16 oz. jerk marinade
  • 1 mango
  • 1 cucumber
  • 1-2 Tbsp. lime juice
  • Salt and pepper, to taste
  • Rolls, for serving
Instructions
  1. Place chicken, still frozen, in pressure cooker.
  2. Pour jerk marinade over chicken.
  3. Set timer on pressure cooker for 12 minutes.
  4. When cooking time is done, do a quick pressure release.
  5. Shred meat and serve.
  6. While chicken cooks, peel and dice the mango. Dice the cucumber. Toss together with lime juice and salt and pepper to taste. Refrigerate until ready to serve.

 

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Steak on a Charcoal Grill – You can do this!

Fillet mignon on grill

I love to grill, but I admit that I’ve never really used charcoal to do it.  I’ve watched others grill over charcoal, but it intimidated me a little.

Then Kingsford Charcoal contacted me and asked if I would try their Kingsford Professional Charcoal to grill steak.  Perfect timing!  This is shaping up to be a tasty summer of outdoor grilling.  I’m hooked!

My first step was ordering a new charcoal grill.  I went with the Weber Kettle.

Next up – shop for steaks.  Costco had a pack of fillet mignon that looked wonderful.  Again, I was a little nervous to grill expensive steak.  What if I ruined it?  Shouldn’t I start with hot dogs?

The steak turned out to be so easy to grill.  The whole process takes about an hour, but it is easy to do.

The longest part of the process is waiting on the coals to get hot enough to cook over.  I use a chimney to light the charcoal.  You’ll need a few sheets of newspaper to roll up and place under the chimney.  True confession – I had to buy a Sunday paper for this, because we don’t take the newspaper anymore.  Pour the Kingsford Professional Briquets into the chimney, then light the newspaper at the bottom.  The flames will spread up through the chimney, catching all the charcoal on fire.

Kingsford Professional chimney starter

After about 45 minutes, the coals will become gray.  That signals the time to pour the burning coals into the grill.  Use grill gloves for this step so you don’t get burned.

Kingsford Professional

While the charcoal is getting hot, pull your steaks from the fridge and let them rest at room temperature.  You don’t want to put cold steaks on the hot grill.

I kept the seasonings simple so that they flavor of the meat could shine through.  I sprinkled each cut with kosher salt and pepper.  That’s it.

When the coals are ready, place the steaks on the hot grill.  Steak needs to sear and cook over high heat. Kingsford Professional Briquets are designed to achieve very hot temps. Since the fillets were very thick, I cooked them about 5-6 minutes per side, only flipping them once.  An instant read thermometer would be handy at this point, but I don’t own one yet.

Remove the steaks from the grill when they’ve reached the desired doneness.  Keep in mind they will continue to cook even after you’ve taken them off the heat.

fillet mignon finished with butter

Top each steak with a pat of butter and let them rest for several minutes before serving.  This is a good time to call everyone to the table, finish up side dishes, etc.

fillet mignon grilled done

Get out there and grill!

You can find Kingsford on Facebook and Twitter.

 

This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.

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Quick and Easy Homemade Italian Sausage Pasta Sauce

Quick and Easy Homemade Italian Sausage Pasta Sauce

Spaghetti or pasta is a favorite weeknight go-to dinner for many families.  It is for us too.

I used to reach for a jar of prepared pasta sauce, but once I figured out that homemade pasta sauce didn’t have to take all day to make, I rarely grab the jar.

Instead, I use some version of this recipe.  It starts with a can of Red Gold Crushed Tomatoes.  Well, actually I started this version with the Italian sausage, but the crushed tomatoes are the main ingredient.

The sauce comes together in the time it takes to boil the water and cook the pasta.  It’s so easy!  Homemade is so much better than store-bought and it’s just about as easy as opening a jar.

Italian sausage and plenty of herbs spice up the good tomato flavor.  It’s fantastic over any type of pasta.

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

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Slow Cooker Cilantro Lime Chicken Sandwiches

Slow cooker cilantro lime chicken sandwiches

Slow cooker sandwiches are one of my favorite meals.  They work so well for several scenarios:

  • They can handle a long cook time.
  • They are perfect for feeding people in shifts.
  • The leftovers make great lunches or dinners.
  • Sandwiches don’t require complicated side dishes – also great for shift eating.

For these Cilantro Lime Chicken Sandwiches, I used a new Hidden Valley® Ranch Dressing flavor. Hidden Valley® has four new flavors :

  • Hidden Valley® Ranch Buffalo dressing
  • Hidden Valley® Ranch Honey BBQ dressing
  • Hidden Valley® Ranch Sriracha dressing
  • Hidden Valley® Ranch Cilantro Lime dressing

Any of the flavors will work in this recipe, but we really liked the taste of the Cilantro Lime dressing.  It added a brightness to the chicken with the fresh taste of cilantro and the citric splash of lime.

The dish starts with chicken and seasonings.  Creamy dressing is added near the end of cooking and served with the sandwiches too.

I picked up my ingredients from Walmart.  It’s so easy to run into Walmart and grab everything I need at once.  There’s a coupon for Hidden Valley® you can download here that will save you $0.75 on a 12oz or 16oz bottle.

In addition to the Hidden Valley® Ranch Cilantro Lime dressing, I used quite a few spices to season chicken tenders.

spices for cilantro lime chicken sandwiches

Slow Cooker Cilantro Lime Chicken Sandwiches

Serves: 8 servings

Ingredients
  • 2 - 2.5 lbs. boneless chicken or chicken tenders
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • ½ tsp. paprika
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. thyme
  • ½ - 1 cup Hidden Valley Ranch Cilantro Lime dressing
  • 8 sandwich buns
  • lettuce and tomato for serving, optional
Instructions
  1. Place chicken in slow cooker.
  2. Sprinkle spices over chicken, tossing to coat chicken with spices.
  3. Cook on high 5-6 hours or low 7-8 hours.
  4. Shred chicken.
  5. Stir dressing into chicken, using enough to make it as creamy as you'd like.
  6. Serve on sandwich buns, topped with lettuce and tomato if desired.


Cilantro Lime Chicken Sandwich

This is a sponsored conversation written by me on behalf ofHidden Valley® Ranch. The opinions and text are all mine.

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Cheesy Corn and Potato Chowder with Bacon

Cheesy Corn Chowder with Bacon

This recipe came about by accident, but it was a happy accident.  I intended to make potato soup for dinner, but the bag of potatoes that I thought was mostly full was only about half way full.  I knew I needed to add something to the potatoes or we wouldn’t have enough soup.

Adding corn, cheese and bacon seemed like a good solution.  We loved the result!

I didn’t take an ingredient photo, but these are all very common ingredients.  The homemade soup is quick to make and perfect for a winter (or cool, spring) day.

Cheesy Corn and Potato Chowder with Bacon

Serves: 6-8 servings

Ingredients
  • 2 cups diced potatoes
  • 32 oz chicken broth
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 cups milk, warmed
  • 1 cup shredded cheddar cheese
  • 2 cups frozen corn
  • 1 can cream corn
  • salt and pepper to taste
  • 1 lb. bacon, cooked and crumbled
Instructions
  1. Cook potatoes in chicken broth in a large pot till potatoes are tender.
  2. Meanwhile, in a large skillet melt the butter.
  3. Stir flour into butter and cook for 1 minute.
  4. Whisk milk into the skillet till smooth.
  5. Continue heating over medium heat till sauce begins to bubble and thicken.
  6. Remove sauce from heat and stir in cheese.
  7. Once potatoes are tender, add frozen and creamed corn to the soup pot.
  8. Stir in the cheese sauce.
  9. Season with salt and pepper.
  10. Heat over medium heat till soup is hot, being careful not to let it boil.
  11. Serve in bowls, topped with crumbled bacon.

 

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Tomato, Pesto Chicken Quesadillas with Alfredo Dipping Sauce

Tomato Pesto Chicken Quesadillas with Alfredo Dipping Sauce

Chicken Quesadillas are one of our favorite easy meals.  I decided to give them a different spin by swapping out the Mexican flavors for Italian instead.  Since it’s March Madness time, I’m even more motivated to keep the food simple and fun.

We spent part of last weekend watching UK win the SEC tournament.  And tomorrow, the NCAA tournament starts.  We’re hoping to see UK go far in this one!

These are very fast to make.  In fact, if it weren’t for whipping up the easy, homemade Alfredo sauce, these would be a 15 minute recipe.  Even with the sauce, they are really fast to fix.

Here’s what you’ll need:

Tomato Pesto Chicken Quesadillas ingr

You can’t see the chicken in the back of this photo, but there is a bag of cooked chicken there.  I really like to keep rotisserie chicken in the freezer for quick recipes like this.  You can use leftover chicken instead though.  I also think this would be good with Italian sausage instead of chicken.

I used Red Gold diced tomatoes.  They are Non GMO and have a Non-BPA liner in the can.  I was fortunate to visit the Red Gold facilities last September during the tomato harvest.  From the family who owns Red Gold to the people who work there to the process they use for canning the tomatoes – everything was so impressive.  You can see my post about the quality of Red Gold tomatoes here.

Back to the quesadillas.  This recipe is easy to tweak and make it your own.  I used chicken, pesto, Red Gold tomatoes and mozzarella cheese to stuff the tortillas.  Feel free to alter the amounts of these to your own taste.

Tomato, Pesto Chicken Quesadillas with Alfredo Dipping Sauce

Prep time: 

Cook time: 

Total time: 

Serves: 6 servings

Ingredients
For the Alfredo Dipping Sauce
  • 2 Tbs. butter
  • 1 Tbs. flour
  • 1 cup milk
  • 1 cup shredded Parmesan cheese
  • salt and pepper to taste
For the Quesadillas
  • 2-3 cups cooked, chopped chicken
  • 1 can Red Gold diced tomatoes, drained
  • 3-4 Tbs. pesto sauce
  • 1-2 cups shredded mozzarella cheese
  • 6-8 flour tortillas
  • cooking spray or oil
Instructions
For the Alfredo Dipping Sauce
  1. Melt butter in skillet over medium heat.
  2. Whisk in flour and cook 1 minute.
  3. Whisk in milk till smooth.
  4. Stir in Parmesan and melt over medium heat, stirring often. Be careful not to let sauce boil.
  5. Season with salt and pepper.
For Quesadillas
  1. In a large bowl, combine chicken, tomatoes, pesto and mozzarella.
  2. Spread chicken mixture on half of tortilla and place in a skillet or griddle that has been oiled or sprayed with cooking spray.
  3. Fold tortilla over the filling. Cook over medium heat till brown.
  4. Flip tortilla to brown the other side.
  5. Remove from skillet and cut in wedges.
  6. Serve with Alfredo sauce.

You’re going to want to give these Tomato, Pesto Chicken Quesadillas a try no matter which team you’re cheering for during March Madness.  Or even if basketball isn’t your thing, find a time to give these a try.

Disclosure: This recipe was created for Red Gold.  I have been compensated for my time, however all opinions are my own.

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Chicken Curry in the Slow Cooker

Slow Cooker Chicken Curry

Slow Cooker Chicken Curry has become one of my favorite weeknight dinner recipes.  Rachael first shared the recipe on Eat at Home a few years ago.  I’ve made it so many times since then.

One reason this recipe is perfect is that it is so simple.  I have it memorized, which makes it even faster – no need to go searching for the recipe.  Four ingredients go into the slow cooker, with one ingredient added just before serving.  So easy!

We love this served over rice with baked sweet potatoes along side.  You can also make it paleo/low-carb by serving it over cauliflower instead of rice.

Here’s what you’ll need:

Slow Cooker Chicken Curry ingr

You can use any cut of boneless chicken – breasts, thighs or tenders.  Control the heat by using mild salsa, or hot salsa if you like it spicy.  I use mild and the dish isn’t spicy at all.  Mild curry powder also keeps it from tasting too hot.

Chicken Curry in the Slow Cooker

Serves: 6-8 servings

Ingredients
  • 3 lbs. boneless chicken
  • 1 onion, chopped
  • 1 cup salsa
  • 3 Tbs. curry powder
  • 1 can coconut milk
  • 2 cups rice, cooked
Instructions
  1. Place chicken, onion, salsa and curry powder in slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. minutes before serving remove chicken from slow cooker.
  4. Add coconut milk to slow cooker. Stir into sauce.
  5. Return chicken to pot.
  6. Serve over cooked rice.

One easy way to remember the ingredients is this:

3 ingredients go in – chicken, salsa, onion.  Then 3 Tbs. curry powder.  Three (ingredients) before three (tablespoons).  Finish with the coconut milk.

 

 

 

 

 

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Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti

This is one of those classic recipes that gets passed around because it is so good.  There are a million different variations.

I like this crockpot version.  The chicken and veggies cook in the crockpot and the spaghetti and cheese get added later.  It splits the meal prep into two easy parts and makes dinner fit into your day.

The next time I make this, I’m planning to add a can of diced green chilies and a can of drained, diced tomatoes.  Or maybe just a can of tomatoes and green chilies.  I kept it simple this time, and it’s good either way.  Change it up to suit your family and what you have on hand in the pantry.

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

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