Crockpot Archives - The Rockstar Mommy

Slow Cooker Chicken Paprikash

therockstarmommyblog — Thu, 17 Sep 2026 21:06:45 +0000

This Slow Cooker Chicken Paprikash gives you tender chunks of chicken in a rich tomato sauce flavored with plenty of sweet paprika. Sour cream is stirred in at the end, turning the sauce smooth and creamy without spending much time at the stove. Serve it over egg noodles, rice, or mashed potatoes for an easy dinner the whole family can dig into.

What type of paprika is best for chicken paprikash?

Use sweet paprika, sometimes labeled Hungarian sweet paprika. It gives the dish its distinctive paprika flavor without making it spicy. Hot paprika can be used if you want more heat, but it will change the overall flavor of the dish.

Can I use frozen chicken?

For the best and safest results, thaw the chicken before adding it to the slow cooker. This also helps the chicken cook more evenly.

Can I prepare this ahead of time?

You can chop the chicken and onion ahead of time and refrigerate them separately until you are ready to cook. You can also measure the seasonings in advance. Add everything to the slow cooker when you’re ready to start cooking.

What can I use instead of sour cream?

Full-fat plain Greek yogurt can work in place of sour cream, although it will give the sauce a slightly different flavor. Stir it in at the end just as you would the sour cream.

Ingredient Notes

Chicken breasts: Cut the chicken into similar-sized chunks so the pieces cook evenly.
Yellow onion: The onion softens as it cooks and adds a little sweetness to the sauce.
Diced tomatoes with juice: Don’t drain the tomatoes. The juice becomes part of the sauce as everything cooks together.
Sweet paprika: Paprika is the main flavor in this dish, so a fresh, good-quality sweet paprika makes a difference. If the jar has been sitting in your spice cabinet for years and barely has a scent, it may be time for a new one.
Garlic powder: This adds plenty of garlic flavor without any extra chopping.
Sour cream: Stir the sour cream in after cooking. Adding it at the end helps keep the sauce creamy and smooth.
Salt and pepper: Season lightly before cooking, then taste again before serving and add more as needed.

Slow Cooker Chicken Paprikash

Add the chicken, onion, diced tomatoes with their juice, paprika, garlic powder, salt, and pepper to the slow cooker. Stir gently to combine.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
Stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the salt and pepper as needed.
Sprinkle with fresh parsley and serve over noodles, rice, or mashed potatoes.

Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash has tender chicken in a rich sweet paprika tomato sauce finished with sour cream. Serve over noodles, rice, or potatoes.

Course Dinner

Cuisine chicken, Crockpot, Slow Cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 319kcal

Equipment

Slow Cooker

Ingredients

4 boneless skinless chicken breasts cut into chunks
1 large yellow onion chopped
1 can diced tomatoes with juice
2 tablespoons sweet paprika
2 teaspoons garlic powder
1 cup sour cream
Salt and pepper to taste
Fresh parsley for serving

Instructions

Add the chicken, onion, diced tomatoes with their juice, paprika, garlic powder, salt, and pepper to the slow cooker. Stir gently to combine.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
Stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the salt and pepper as needed.
Sprinkle with fresh parsley and serve over noodles, rice, or mashed potatoes.

Notes

Chicken thighs can be substituted for the chicken breasts.
Fresh, good-quality sweet paprika will give you the best flavor.
Always stir the sour cream in after the chicken has finished cooking.
For a slightly thicker sauce, remove the lid and cook on LOW for another 15–20 minutes before stirring in the sour cream.

Storage and Reheating

Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3–4 days.
Reheat it gently on the stovetop over low heat or in the microwave in shorter intervals, stirring occasionally. Avoid overheating the sauce since very high heat can cause the sour cream to separate.
Because sour cream sauces can change texture after freezing and thawing, this dish is best enjoyed fresh or refrigerated. If you plan to freeze it, freeze the chicken and tomato mixture before adding the sour cream, then thaw, reheat, and stir in fresh sour cream before serving.

Nutrition

More Recipe Ideas

Cilantro Lime Grilled Chicken

Slow Cooker Chicken and Noodles

Slow Cooker Creamy Tuscan Chicken

Chicken Alfredo Soup

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Slow Cooker Apricot Chipotle Meatballs

therockstarmommyblog — Thu, 21 May 2026 19:56:28 +0000

If you need an easy appetizer that disappears fast at parties, these Slow Cooker Apricot Chipotle Meatballs are always a hit! Sweet apricot preserves, smoky chipotle peppers, and a touch of honey create the perfect balance of sweet and spicy flavor. Using frozen meatballs keeps prep quick and simple, making this recipe great for game day, holiday parties, potlucks, or busy weekends. Just toss everything into the slow cooker and let it do the work for you!

Can I use homemade meatballs?

Yes! Homemade meatballs work great in this recipe. Just fully cook them before adding to the slow cooker.

Are these meatballs very spicy?

They have a mild smoky heat. For less spice, use only 1-2 chipotle peppers.

What can I serve with these meatballs?

These are perfect as an appetizer with toothpicks, but they also taste great served over rice or mashed potatoes for dinner.

Ingredient Notes

Frozen Meatballs: The easy shortcut that makes this recipe quick and convenient.
Ketchup: Adds tangy flavor and helps create the rich sauce.
Apricot Preserves: Brings sweetness and fruity flavor to balance the smoky chipotle peppers.
Honey: Adds extra sweetness and helps thicken the sauce.
Chipotle Peppers in Sauce: Gives the meatballs smoky heat and bold flavor.
Worcestershire Sauce: Adds savory depth to the sauce.
Garlic Powder: Adds warm garlic flavor throughout the dish.
Onion Powder: Gives the sauce extra savory flavor.
Chili Powder: Adds mild spice and smoky flavor.
Ground Black Pepper: Finishes the sauce with a little extra seasoning.

Slow Cooker Apricot Chipotle Meatballs

Place frozen meatballs into the bottom of a 6qt or larger crockpot.
Mix together remaining ingredients in a medium bowl until well combined.
Pour the sauce mixture over the meatballs and cook on low for 3-4 hours, or 1-2 hours on high.
If the sauce needs thickening, remove the slow cooker lid and cook for another 20 minutes.
Stir the meatballs to evenly coat and serve. Enjoy!

More Recipe Ideas

22 Vegetarian Taco Recipes for an Easy Meatless Meal

Easy Instant Pot Chili

Slow Cooker Chicken Paprikash

Air Fryer Apple Crisp

Slow Cooker Apricot Chipotle Meatballs

If you need an easy appetizer that disappears fast at parties, these Slow Cooker Apricot Chipotle Meatballs are always a hit!

Course Appetizer

Cuisine Crockpot, Slow Cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 204kcal

Ingredients

32 oz package frozen meatballs beef or turkey
1 ½ cup ketchup
1 cup apricot preserves
⅓ cup honey
2-3 chipotle peppers in sauce diced
2 tablespoons worcestershire
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon ground black pepper

Instructions

Place frozen meatballs into the bottom of a 6qt or larger crockpot.
Mix together remaining ingredients in a medium bowl until well combined.
Pour the sauce mixture over the meatballs and cook on low for 3-4 hours, or 1-2 hours on high.
If the sauce needs thickening, remove the slow cooker lid and cook for another 20 minutes.
Stir the meatballs to evenly coat and serve. Enjoy!

Nutrition

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Slow Cooker Peach BBQ Ribs

therockstarmommyblog — Fri, 15 May 2026 19:43:09 +0000

These Slow Cooker Peach BBQ Ribs are sweet, smoky, and packed with bold barbecue flavor. The peaches melt right into the sauce while the ribs cook low and slow, creating a rich and sticky glaze that tastes amazing spooned over every bite. This is one of those easy slow cooker recipes that works great for busy weeknights, backyard parties, or casual family dinners. Serve these tender ribs with coleslaw, cornbread, baked beans, or your favorite potato side dish for a meal everyone will love.

What type of ribs work best?

Baby back ribs or pork spare ribs both work well in this recipe. Baby back ribs tend to cook a little faster and are extra tender.

Can I use fresh peaches?

Yes! Fresh peaches can be substituted when they are in season. Peel and slice them before adding to the slow cooker.

Can I make these ribs spicy?

Absolutely. Add extra cayenne pepper or mix hot sauce into the barbecue sauce for more heat.

Substitutions

– Use peach preserves instead of frozen peaches for a sweeter sauce
– Swap the sweet barbecue sauce for spicy barbecue sauce for extra heat
– Use boneless country-style ribs if preferred
– Replace brown sugar with honey or maple syrup

Ingredient Notes

Chili powder: Adds bold smoky flavor to the ribs
Brown sugar: Brings sweetness and helps balance the spice
Ground cumin: Gives warm earthy flavor
Smoked paprika: Adds smoky barbecue flavor
Garlic powder: Adds savory flavor throughout
Salt: Helps season the ribs evenly
Cayenne pepper: Adds a little heat
Ribs: The main star of the recipe that cooks up tender and juicy
Sweet barbecue sauce: Creates the rich sticky sauce
Frozen peaches: Add sweetness and peach flavor to the sauce

Slow Cooker Peach BBQ Ribs

Prepare the slow cooker with nonstick cooking spray. Mix the seasonings together.
Rub the ribs with the seasoning on all sides.
Place the ribs into the slow cooker in layers with the barbecue sauce and peaches. Cover the slow cooker and cook on low for 6 to 8 hours.
Carefully remove the ribs and stir the sauce and peaches together.
Serve the ribs with the sauce.

Slow Cooker Peach BBQ Ribs

These Slow Cooker Peach BBQ Ribs are sweet, smoky, and packed with bold barbecue flavor.

Course Dinner

Cuisine bbq, Crockpot, Slow Cooker

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 644kcal

Equipment

Slow Cooker

Ingredients

2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon cayenne pepper
1 rack ribs cut in half or pieces to fit the slow cooker
2 ½ cups sweet barbecue sauce
16 ounce package frozen peaches

Instructions

Prepare the slow cooker with nonstick cooking spray. Mix the seasonings together.
Rub the ribs with the seasoning on all sides.
Place the ribs into the slow cooker in layers with the barbecue sauce and peaches. Cover the slow cooker and cook on low for 6 to 8 hours.
Carefully remove the ribs and stir the sauce and peaches together.
Serve the ribs with the sauce.

Notes

If a thicker sauce is desired, remove 1 cup of the liquid from the slow cooker and whisk together until smooth. Pour the mixture into the slow cooker and blend with the liquid. Cover and cook for an additional 30 minutes or until thickened

Nutrition

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Slow Cooker Beer Brats

therockstarmommyblog — Tue, 12 May 2026 20:07:17 +0000

If you’re looking for an easy dinner that’s packed with amazing flavor, these Slow Cooker Beer Brats are about to become one of your favorite slow cooker recipes! These Juicy bratwurts are lightly seared, slow cooked with caramelized onions, garlic, mustard, and your favorite beer for a hearty meal that’s perfect for game day, busy weeknights, or casual family dinners. The gentle cooking process keeps the bratwurst tender and flavorful while the onions soak up all that delicious flavor. Serve these crockpot beer brats on toasted hoagie rolls with your favorite toppings for a wonderful recipe everyone will love!

What type of sausage works best?

Traditional bratwurst sausages are best for this recipe, but you can also use slow roasted italian sausage or other bratwurst recipes you enjoy.

Can I make this in the Instant Pot?

Yes! You can use the sauté setting to brown the brats and onions first, then pressure cook for about 8 minutes with a quick release.

Do I have to sear the brats first?

No, but the quick sear adds extra flavor and gives the brats a better texture.

What toppings go well with beer brats?

Try sauerkraut, dijon mustard, caramelized onions, shredded cheese, or pickles.

Post block headline goes here

Bratwurst sausages: The star of this slow cooker bratwurst recipe with rich german flavor.
White onions: Adds sweetness and incredible flavor as they caramelize.
Unsalted butter: Helps create perfectly sautéed onions and seared brats.
Whole grain mustard: Adds tangy flavor and pairs perfectly with beer brats.
Garlic cloves: Brings extra savory flavor to the dish.
Beer: Gives these flavorful brats their signature taste.
Hoagie rolls: Perfect for serving juicy brats.

Slow Cooker Beer Brats

Add 1 tablespoon of butter to a large skillet over medium high heat. Brown the brats in the skillet to sear the outsides. Transfer brats to the bottom of a 6 quart or larger slow cooker.
Add remaining butter to your skillet along with the sliced onions. Saute until onions become caramelized.
Place the onions over the top of the brats in the slow cooker. Add the remaining ingredients to the slow cooker and pour the beer around the brats.
Cover and cook on low for 4-6 hours, or high for 2-3 hours, until the brats are cooked through.
Serve immediately on toasted hoagie rolls or keep on warm until ready to serve, enjoy!

More Recipe Ideas

Slow Cooker Beer Brats

Slow Cooker Chicken and Noodles

Slow Cooker Cinnamon Roll Casserole

Slow Cooker Mexican Casserole

Slow Cooker Beer Brats

If you’re looking for an easy dinner that’s packed with amazing flavor, these Slow Cooker Beer Brats are about to become one of your favorite slow cooker recipes!

Course Dinner

Cuisine Crockpot, Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 410kcal

Equipment

Slow Cooker

Ingredients

10 bratwurst sausages
2 large white onions thinly sliced
4 tablespoons unsalted butter divided
¼ cup whole grain mustard
3 garlic cloves minced
12 oz beer
10 hoagie rolls for serving

Instructions

Add 1 tablespoon of butter to a large skillet over medium high heat. Brown the brats in the skillet to sear the outsides. Transfer brats to the bottom of a 6 quart or larger slow cooker.
Add remaining butter to your skillet along with the sliced onions. Saute until onions become caramelized.
Place the onions over the top of the brats in the slow cooker. Add the remaining ingredients to the slow cooker and pour the beer around the brats.
Cover and cook on low for 4-6 hours, or high for 2-3 hours, until the brats are cooked through.
Serve immediately on toasted hoagie rolls or keep on warm until ready to serve, enjoy!

Nutrition

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Slow Cooker Chicken and Noodles

therockstarmommyblog — Wed, 06 May 2026 19:24:19 +0000

Nothing beats a big bowl of Slow Cooker Chicken and Noodles when you want warm, cozy comfort food for dinner. This simple recipe is packed with tender shredded chicken, creamy broth, and soft egg noodles that cook right in the crock pot. It is one of those easy crock pot recipes the whole family loves, especially on busy nights when you want a delicious meal waiting for you at the end of cooking. With simple ingredients and hardly any prep, this creamy chicken and noodles recipe is sure to become one of your favorite slow cooker chicken dinners.

How do I keep the noodles from getting mushy?

Add the noodles near the end of cooking and keep an eye on them. Different brands of tender egg noodles cook at different speeds.

Can I make this recipe thinner?

Absolutely. If the mixture becomes too thick, stir in additional chicken broth until you reach your desired consistency

Can I freeze leftovers?

You can freeze leftovers, but the noodles may soften after thawing. For best texture, enjoy within a few days from the refrigerator.

Ingredient Notes

Chicken Breasts: Boneless skinless chicken breasts become perfectly tender in the slow cooker and shred easily after cooking.
Onion: Adds flavor and richness to the broth.
Garlic: Fresh garlic gives this noodles recipe extra savory flavor.
Cream of Chicken Soup: Creates the creamy base for this crockpot chicken recipe.
Chicken Broth: Helps cook the chicken and noodles while creating a rich sauce. Keep extra broth on hand in case you need more liquid.
Butter: Adds richness and helps create creamy chicken goodness.
Seasonings: Parsley, thyme, sage, garlic powder, salt, and pepper give this dish cozy poultry seasoning flavor.
Homestyle Egg Noodles: Tender egg noodles soak up all the creamy broth and flavor.

Slow Cooker Chicken and Noodles Recipe

Place chicken breasts into the slow cooker.
Add onion, garlic, cream of chicken soup, and chicken broth. Top with butter and seasonings.Cover and cook on LOW for 4-5 hours or HIGH for 2 ½-3 hours.
Remove chicken and shred with two forks.
Return shredded chicken to the crock pot along with the egg noodles.
Stir well, cover, and cook an additional 30 minutes until noodles are tender.
Garnish with chopped parsley and serve warm.

More Recipe Ideas

Slow Cooker Chicken Paprikash

Slow Cooker Apricot Chipotle Meatballs

Slow Cooker Peach BBQ Ribs

Slow Cooker Beer Brats

Slow Cooker Chicken and Noodles Recipe

Nothing beats a big bowl of Slow Cooker Chicken and Noodles when you want warm, cozy comfort food for dinner.

Course Dinner

Cuisine chicken, Crockpot, Family Favorite, Slow Cooker

Prep Time 10

Cook Time 4 30

Total Time 4 40

Servings

Calories 463kcal

Equipment

Slow Cooker

Ingredients

2 lbs boneless skinless chicken breasts
1 onion diced
3 cloves garlic minced
2 cans cream of chicken soup
3 ½ cups chicken broth
½ cup butter
1 teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon dried sage
¼ teaspoon garlic powder
Salt and pepper to taste
16 oz dried homestyle egg noodles
Chopped parsley for topping

Instructions

Place chicken breasts into the Crockpot. Add onion, garlic, cream of chicken soup, and chicken broth.
Top with butter and seasonings. Cover and cook on low for 4-5 hours or high for 2 ½-3 hours.
Remove chicken and shred with two forks.
Return shredded chicken to the crock pot along with the egg noodles.
Stir well, cover, and cook an additional 30 minutes until noodles are tender.
Garnish with chopped parsley and serve warm.

Nutrition

The post Slow Cooker Chicken and Noodles appeared first on The Rockstar Mommy.

Slow Cooker Cinnamon Roll Casserole

therockstarmommyblog — Mon, 04 May 2026 14:08:58 +0000

If you’re looking for a cozy breakfast that feels a little extra special, this Slow Cooker Cinnamon Roll Casserole is a great recipe to try. It turns simple cans of cinnamon rolls into a warm, gooey breakfast casserole that the entire family will love. Everything cooks right in the slow cooker insert, making it perfect for a lazy weekend breakfast, holiday mornings, or even a sweet Saturday morning treat.

What toppings can I add?

Try warm maple syrup, chopped pecans, or even a scoop of vanilla ice cream for a delicious treat.

How do I know when it’s done?

The center should be set and no longer liquid. A toothpick should come out mostly clean.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual servings in the microwave for a quick breakfast the next time.
You can also freeze portions in a freezer container for longer storage.

Ingredient Notes

cinnamon roll dough: cut into bite-sized cinnamon roll pieces
eggs: helps create the custard base
heavy cream: adds richness and soft texture
crumbled bacon: sweet and savory balance
brown sugar: adds sweetness throughout
honey: for extra depth of flavor
ground cinnamon: classic cinnamon roll flavor
nutmeg: adds warmth
pure vanilla extract: enhances sweetness
kosher salt: balances flavors

Slow Cooker Cinnamon Roll Casserole

Grease the bottom of your slow cooker with butter or non-stick cooking spray. Cut each of the regular cinnamon rolls into quarters and set aside the icing packets.
In a large mixing bowl, whisk together eggs, heavy cream, cinnamon, nutmeg, vanilla, salt, and honey to create the egg mixture.
Add an even layer of cinnamon roll pieces to the bottom of the crockpot.
Pour about ⅓ of the custard mixture over the rolls and sprinkle bacon crumbles. Repeat layers until everything is used.
In a small mixing bowl, combine brown sugar and cinnamon. Sprinkle over the top of the casserole.
Place a clean towel between the lid and crock pot to absorb moisture. Cover tightly. Cook on low setting for 2 hours. After the 2-hour mark, check edges. Continue cooking for another 45 minutes to 1 hour, until set and golden brown.
Mix frosting ingredients with a hand mixer until smooth. Drizzle over the top of the cinnamon rolls and serve warm.

More Recipe Ideas

Slow Cooker Chicken Paprikash

Slow Cooker Apricot Chipotle Meatballs

Slow Cooker Peach BBQ Ribs

Slow Cooker Beer Brats

Slow Cooker Cinnamon Roll Casserole

If you’re looking for a cozy breakfast that feels a little extra special, this Slow Cooker Cinnamon Roll Casserole is a great recipe to try.

Course Breakfast

Cuisine Crockpot, Slow Cooker

Prep Time 20

Total Time 3 20

Servings

Calories 650kcal

Equipment

Slow Cooker

Ingredients

47 oz cans refrigerated cinnamon rolls – 3 (15.7 oz) cans
4 large eggs
1 cup heavy cream
½ cup crumbled bacon
½ cup brown sugar
3 tablespoons honey
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt

Topping

½ cup brown sugar
1 teaspoon cinnamon

Cream Cheese Frosting

Icing packets from the cinnamon rolls
4 tablespoons butter softened
8 ounces cream cheese softened
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Grease the bottom of your slow cooker with butter or non-stick cooking spray. Cut each of the regular cinnamon rolls into quarters and set aside the icing packets.
In a large mixing bowl, whisk together eggs, heavy cream, cinnamon, nutmeg, vanilla, salt, and honey to create the egg mixture.
Add an even layer of cinnamon roll pieces to the bottom of the crockpot.
Pour about ⅓ of the custard mixture over the rolls and sprinkle bacon crumbles. Repeat layers until everything is used.
In a small mixing bowl, combine brown sugar and cinnamon. Sprinkle over the top of the casserole. Place a clean towel between the lid and crock pot to absorb moisture. Cover tightly. Cook on low setting for 2 hours.
After the 2-hour mark, check edges. Continue cooking for another 45 minutes to 1 hour, until set and golden brown.
Mix frosting ingredients with a hand mixer until smooth. Drizzle over the top of the cinnamon rolls and serve warm.

Nutrition

The post Slow Cooker Cinnamon Roll Casserole appeared first on The Rockstar Mommy.

Slow Cooker Mexican Casserole

therockstarmommyblog — Tue, 28 Apr 2026 18:40:11 +0000

If you need an easy dinner that checks all the boxes for busy weeknights, this Slow Cooker Mexican Casserole is it. It’s packed with mexican flavors like black beans, enchilada sauce, green chiles, and taco seasoning, all slow cooking together into one delicious meal. The best part is how everything comes together right in the crock pot, so dinner is ready when you are. It’s perfect for taco night, feeding a large crowd, or just making sure the whole family is happy. This is one of those slow cooker recipes you’ll come back to again and again.

Can I freeze this casserole?

Yes, just let it cool completely and store in a freezer-safe airtight container for up to 2 months.

How do I control the spice level?

Use mild enchilada sauce and plain diced tomatoes instead of ones with green chilies for a milder version.

Can I double this recipe?

You can, but make sure your crock pot is large enough to handle it.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This casserole reheats really well, making it perfect for lunch the next day.

Ingredient Notes

Lean ground bee: Gives you a hearty base without too much grease
Black beans: Add texture and extra protein
Enchilada sauce: Brings that rich, saucy flavor
Green chiles: Add a mild kick without being overpowering
Taco seasoning: Ties all the flavors together
Rice: Makes this a complete, filling meal
Bell peppers: Add color and a little sweetness
Shredded cheese: Melts on top for that perfect finish

Slow Cooker Mexican Casserole

Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
Add the taco seasoning and stir to combine. Transfer into the Crockpot.
Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
Serve with desired toppings.

More Recipe Ideas

22 Vegetarian Taco Recipes for an Easy Meatless Meal

Sweet and Savory Empanadas Recipes

Tres Leche Cupcakes

Slow Cooker Mexican Casserole

If you need an easy dinner that checks all the boxes for busy weeknights, this Slow Cooker Mexican Casserole is it.

Course Dinner

Cuisine Beef, casserole, Crockpot, Mexican, Slow Cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 560kcal

Ingredients

2 lbs lean ground beef
1 onion diced
4 garlic cloves minced
1 oz packet taco seasoning
15 oz can black beans rinsed and drained
10 oz can red enchilada sauce
10 oz can diced tomatoes and green chilies
10 oz bag frozen corn kernels
1 ½ cups beef broth or water
1 cup long grain white rice parboiled, uncooked
1 large green bell pepper diced
1 large red bell pepper diced
1 cup shredded mexican/fiesta blend cheese

Instructions

Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
Add the taco seasoning and stir to combine. Transfer into the Crockpot.
Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
Serve with desired toppings.

Nutrition

The post Slow Cooker Mexican Casserole appeared first on The Rockstar Mommy.

Slow Cooker French Onion Soup

therockstarmommyblog — Fri, 24 Apr 2026 18:00:49 +0000

This Slow Cooker French Onion Soup is one of those cozy meals that feels a little extra special without being complicated. The crock pot does most of the work, slowly turning sweet onions into deep, caramelized onions that build a rich broth full of flavor. Topped with cheesy toast and melty cheese, every bite is warm and comforting. It’s the perfect meal for a chilly night or when you want something that tastes like it cooked all day, because it did. If it’s your first time making a french onion soup recipe at home, this slow cooker version is a great place to start.

Can I make this without wine?

Yes, just swap it with extra beef broth or chicken broth. You’ll still get a good french onion soup.

What’s the best cheese to use?

Gruyere is classic, but swiss cheese works great too for that gooey cheese topping.

Can I speed this up by caramelizing the onions of the stove instead?

Absolutely. Cook them in a large skillet over medium heat until deeply golden, then transfer to the crock pot.

Ingredient Notes:

Sweet onions: The star of the soup, they cook down into rich, caramelised onions with tons of natural sweetness.
Unsalted butter: Adds richness and helps the onions soften and brown.
Sugar: Just a little bit helps the onions caramelize faster and deepen in flavor.
Dry red wine: Brings extra flavor and helps lift all those browned bits for maximum flavor.
Beef broth: Creates that classic rich broth and savory base.
Fresh thyme: Adds a light herbal note that balances the rich flavors.
Bay leaves: Infuse the soup with subtle depth while it cooks.
French bread: Sliced and toasted for that classic cheesy bread topping.
Gruyere cheese: Melts beautifully into gooey cheese with a slightly nutty flavor.

Slow Cooker French Onion Soup

Places butter pieces in the bottom of the crock pot. Top with onion slices and sugar
Cook onions on high heat for 6 hours. The onions will caramelize and turn brown.
Once browned, add red wine and use a wooden spoon to scrape any stuck bits of onion from the bottom of the slow cooker.
Add beef broth, thyme, and bay leaves. Stir. Cook on HIGH for 2 hours or on LOW for 4 hours.
Preheat the broiler. Ladle soup into oven safe bowls. Top each bowl with a slice of french bread. Top the french bread with 1-1.5 oz freshly shredded gruyere.
Places the bowls under the broiler for 3-5 minutes until the cheese is melted and starts to brown. Watch closely so that is doesn’t burn! Serve warm with more bread for dipping.

More Recipe Ideas

Easy Instant Pot Chili

Slow Cooker French Onion Soup

Slow Cooker Pasta e Fagioli Soup

Tortellini Tomato Bisque

Slow Cooker French Onion Soup

This Slow Cooker French Onion Soup is one of those cozy meals that feels a little extra special without being complicated.

Course Soup

Cuisine Crockpot, Slow Cooker

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 346kcal

Equipment

Ingredients

3 pounds sweet onions sliced (about 10 cups)
¼ cup butter cut into 8 pieces
1 Tablespoon sugar
½ cup dry red wine or red cooking wine
8 cups beef broth
4 springs fresh thyme
2 bay leaves
8 slices french bread
8 oz Gruyere cheese freshly shredded

Instructions

Places butter pieces in the bottom of the crock pot. Top with onion slices and sugar
Cook onions on high heat for 6 hours. The onions will caramelize and turn brown.
Add red wine and use a wooden spoon to scrape any stuck bits of onion from the bottom of the crock-pot.
Add beef broth, thyme, and bay leaves. Stir. Cook on HIGH for 2 hours or on LOW for 4 hours
Preheat the broiler. Ladle soup into oven safe bowls. Top each bowl with a slice of french bread. Top the french bread with 1-1.5 oz freshly shredded gruyere.
Places the bowls under the broiler for 3-5 minutes until the cheese is melted and starts to brown. Watch closely so that is doesn’t burn! Serve warm with more bread for dipping.

Nutrition

The post Slow Cooker French Onion Soup appeared first on The Rockstar Mommy.

Slow Cooker Italian Wedding Soup

therockstarmommyblog — Mon, 29 Dec 2025 22:10:05 +0000

This Slow Cooker Italian Wedding Soup, also known as minestra maritata or married soup, is a comforting bowl filled with tender meatballs, leafy green vegetables, and tiny pasta in a rich broth. It’s a family favorite that slowly simmers in the slow cooker, making it a great choice after a long day. The combination of homemade meatballs, acini de pepe, and aromatic vegetables creates a comforting soup that feels extra cozy. Serve it with a side of crusty bread for a delicious soup that tastes like it came straight from your favorite Italian restaurants.

Can I make this on the stove top?

Yes. Simmer everything over medium heat until the meatballs are cooked through, then add pasta near the end.

Can I use frozen meatballs?

Yes, frozen meatballs from the freezer aisle are great choices and can be added directly to the slow cooker.

What other pasta works well?

Orzo pasta, ditalini, pepe pasta, or even small pearl pasta like pearl couscous work nicely.

What substitutions can I make?

– Swap the meatball mixture with ground turkey, turkey meatballs, chicken meatballs, mild Italian sausage, or a mix of ground turkey and ground pork.
– Use beef broth instead of chicken broth for a deeper flavor.
– Add bell pepper for extra vegetables.
– Stir in nutritional yeast if you want a dairy-free option instead of parmesan cheese.
– A squeeze of lemon juice at the end adds brightness.
– For a shortcut, use frozen meatballs and adjust the cooking time slightly.

Ingredient Notes

Ground beef – Adds rich flavor and a bit of red meat depth to the meatball mixture.
Ground pork – Keeps the homemade meatballs juicy and tender.
Panko breadcrumbs – Help bind the meatballs while keeping them light.
Parmesan cheese – Adds savory flavor that echoes Italian restaurants.
Onion – Blends smoothly into the meatballs for moisture and aroma.
Fresh parsley – Brightens the meatballs with fresh herbal notes.
Egg – Holds the meatball recipe together.
Garlic – Adds bold flavor to both the meatballs and the soup.
Italian seasoning – Brings classic Italian weddings flavor to the dish.
Salt & black pepper – Balance and enhance all the ingredients.
Celery – One of the aromatic vegetables that builds the base of the soup.
Carrots – Add gentle sweetness and color to the broth.
Onion (chopped) – Deepens the overall flavor during slow cooking.
Chicken broth / chicken stock – Forms the rich, comforting base of the soup.
Acini de pepe pasta – A tiny pasta and traditional kind of pasta used in Italian wedding soup recipes.
Baby spinach – A tender leafy green vegetable that wilts beautifully at the end of the cook time

How to make Slow Cooker Italian Wedding Soup

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
In a large mixing bowl, gently mix together the meatball ingredients until just combined.
Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the slow cooker.
Transfer the cooked meatballs into the slow cooker and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt and pepper.
Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
In the last hour of cooking, add the dried pasta and cook until soft.
Add the fresh spinach leaves and cook until wilted.

More Soup Ideas

Easy Instant Pot Chili

Slow Cooker French Onion Soup

Slow Cooker Pasta e Fagioli Soup

Tortellini Tomato Bisque

Slow Cooker Italian Wedding Soup

Serve this Slow Cooker Italian Wedding Soup recipe with a side of crusty bread for a delicious and filling meal.

Course Soup

Cuisine Crockpot, Italian, Slow Cooker

Prep Time 30

Cook Time 6

Total Time 6 30

Servings

Calories 404kcal

Equipment

6qt Slow Cooker

Ingredients

MEATBALLS

½ lb ground beef
½ lb ground pork
½ cup panko breadcrumbs
½ cup finely grated parmesan cheese
¼ cup finely grated onion
¼ cup finely chopped fresh parsley
1 egg
3 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

SOUP:

3 ribs celery chopped
2 medium carrots chopped
1 medium onion chopped
3 cloves garlic minced
8 cups chicken broth
1 ½ teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 cup dry acini de pepe pasta or dry orzo pasta
4 cups baby spinach

Instructions

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
In a large mixing bowl, gently mix together the meatball ingredients until just combined.
Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the slow cooker.
Transfer the cooked meatballs into the slow cooker and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt and pepper.
Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
In the last hour of cooking, add the dried pasta and cook until soft.
Add the fresh spinach leaves and cook until wilted.

Nutrition

The post Slow Cooker Italian Wedding Soup appeared first on The Rockstar Mommy.

Slow Cooker Turkey Rice Soup

therockstarmommyblog — Mon, 24 Nov 2025 20:41:39 +0000

When the holidays wind down and your fridge is packed with leftover Thanksgiving turkey, this slow cooker turkey rice soup becomes the perfect recipe to warm up a chilly day. It’s a delicious way to turn leftover turkey meat, turkey breast, or even leftover chicken into a hearty meal the whole family will love. With a flavorful broth, fresh herbs, and long grain rice, every bowl tastes like pure comfort. It’s also a great way to use homemade turkey stock or store-bought chicken broth from the grocery store. If you love easy slow cooker recipes, this crockpot turkey soup will be on repeat next week and beyond.

Is this a good recipe for turkey leftovers after Thanksgiving?

Absolutely—one of the best things you can make with Thanksgiving leftovers. It’s a perfect way to repurpose cooked turkey.

Can I add noodles instead of rice?

Yes—egg noodles and other pasta shapes work well. Add them during the last 20–25 minutes of cooking.

How to store and reheat:

Store leftovers in an airtight container for 3–4 days in the refrigerator.
Reheat on the stovetop over medium heat until warmed through.
Add extra chicken broth or turkey broth if the rice thickens the soup.

Ingredient Notes

Leftover or cooked turkey: A delicious way to use leftover Thanksgiving turkey, turkey leftovers, leftover turkey meat, or even leftover turkey soup fixings like dark meat or turkey breast.
Celery: Adds fresh flavor and helps build a hearty soup base.
Carrots: Bring natural sweetness and color to the dish.
Onion: Creates the foundation for a rich, flavorful broth.
Garlic: Adds depth and warmth—especially welcome on a chilly day.
Chicken broth or turkey broth: Gives the soup body; turkey broth or homemade turkey stock is especially tasty.
Worcestershire sauce: Enhances savory notes and rounds out the broth.
Rosemary, thyme, sage: Classic fresh herbs (or dried) that make a comforting meal shine.
Salt and black pepper: Essential for balancing and brightening the soup.
Bay leaves: Subtle aromatics that help bring the broth together.
Uncooked rice: White rice, brown rice, or long grain wild rice all work in this delicious soup.ent in the block that you’d like.

Slow Cooker Turkey Rice Soup (Perfect for Leftover Thanksgiving Turkey!)

Place the cooked turkey, celery, carrots, onions, and garlic into a 6-quart slow cooker.
Pour in the chicken broth or turkey broth, then add Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
Cover and cook on low heat for 5–7 hours or on high for 3–4 hours. During the last hour of cooking, stir in the uncooked rice. Continue cooking until rice is tender.
Remove bay leaves, top with parsley or more fresh herbs, and serve warm.

More Recipe Ideas

Slow Cooker Cinnamon Roll Casserole

Slow Cooker Mexican Casserole

Slow Cooker French Onion Soup

Slow Cooker Italian Wedding Soup

Slow Cooker Turkey Rice Soup

When the holidays wind down and your fridge is packed with leftover Thanksgiving turkey, this slow cooker turkey rice soup becomes the perfect recipe to warm up a chilly day.

Course Dinner, Soup

Cuisine Crockpot, Slow Cooker

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 274kcal

Ingredients

4 cups leftover/cooked turkey shredded or chopped
4 ribs celery chopped
3 carrots chopped
1 onion chopped
3 cloves garlic minced
8 cups chicken broth or turkey broth
½ tablespoon Worcestershire sauce
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried sage
Salt and pepper to taste
2 small bay leaves
1 cup uncooked white rice can sub brown or wild rice

Instructions

Place the cooked turkey, celery, carrots, onions, and garlic into a 6-quart crockpot.
Pour in the chicken broth or turkey broth, then add Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
Cover and cook on low heat for 5–7 hours or on high for 3–4 hours. During the last hour of cooking, stir in the uncooked rice. Continue cooking until rice is tender.
Remove bay leaves, top with parsley or more fresh herbs, and serve warm.

Nutrition

The post Slow Cooker Turkey Rice Soup appeared first on The Rockstar Mommy.