Category Archives: Crockpot

Beef Noodle Soup (Freezer-Friendly)

Beef Noodle Soup #1

It’s 1 degree today in MN, but with the windchill it feels like -18F.  Brr!!!!!  When the weather is this frigid, I can’t help but think of my mom.  I remember getting off the bus in grade school on a day like this.  I would run as fast as I could into the house to get out of the cold while being careful enough not to biff it on the icy driveway.  As soon as I got inside I could smell the soup.  It was so warm and inviting just like my mom!  She would snuggle me up in a big blanket and feed me this soup with buttered saltine crackers.  It’s not fancy, but it’s comfort and it reminds me of home.  Stay warm people, eat your soup, and call your mother!

Serves: 8


  • 1 Tbsp. vegetable oil
  • 2 tsp. coarse kosher salt
  • 1 tsp. fresh ground black pepper
  • 2 pounds boneless beef roast or stew meat, cut in bite-size cubes
  • 1 medium onion, thinly sliced
  • 2 Tbsp. all-purpose flour
  • 5 1/4 cups homemade chicken stock or store-bought reduced-sodium broth
  • 3 cups water
  • 1 (16oz) package baby carrots
  • 2 medium russet potatoes, peeled and diced
  • 2 cups egg noodles
  • 1/4 cup fresh parsley, chopped


  1. Heat oil over medium-high heat. Season cubed beef with salt and pepper.  Add beef to pot and brown on all sides.
  2. Reduce heat to medium and add onions cooking for about 5 minutes until they are softened but not burned.
  3. Add flour to beef/onion mixture and stir to coat for about a minute.
  4. Slowly add chicken stock and water.  Scrape up any browned bits from the pan and stir until slightly thickened and raw flour taste is gone.
  5. Add carrots and potatoes.  Taste and adjust seasonings if necessary.
  6. Remove from heat and allow to cool in an uncovered shallow container.  Once cooled, transfer to freezer-proof container.
  7. Remove from freezer the night before cooking.  Place mixture in slow cooker and heat on low for 6-8 hours.  One hour before serving add egg noodles and parsley.

Note: Soup will keep frozen for 2 months.

Beef Noodle Soup Label

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Posted by on January 31, 2013 in Crockpot, Entrees, Soup


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Crockpot Pot Roast

Crockpot Pot Roast

8 Servings

Crockpot Pot Roast


  • 3 pound boneless beef chuck roast
  • 2 Tbsp. butter
  • 3 Tbsp. all-purpose flour, divided
  • 1 (16oz) bag baby carrots
  • 10 medium red potatoes, quartered
  • 1 bay leaf
  • 1 (14.5oz) can beef broth
  • 1/2 cup red wine
  • salt and pepper, to taste


  1. Dust roast with 1 Tbsp. flour and liberally season with salt and pepper.
  2. Sear roast over medium-high heat until a brown crust forms on all sides.
  3. Place vegetables in the bottom of a slow cooker.  Add bay leaf.
  4. Place roast on top of vegetables.
  5. Pour beef broth and red wine over roast and veggies.
  6. Cook on low heat for 8-10 hours.
  7. Transfer meat and veggies from Crockpot to a serving plate.
  8. Melt butter and 2 Tbsp. flour stirring constantly for 2-3 minutes over medium heat.
  9. Slowly whisk in 2 cups drippings from Crockpot and simmer until thickened and coats the back of a wooden spoon.  Season to taste with salt and pepper.  

Crockpot Pot Roast Label


Posted by on January 26, 2013 in Crockpot, Entrees, Uncategorized


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Crock Pot Chicken Taco Chili

Crockpot Chicken Taco Chili

Serves: 10
Serving Size: 1 1/4 cups

Prep Time: 15 minutes
Cook Time: 6.5-8.5 hours


  • 1 onion, chopped
  • 1 (16oz) can S&W 50% reduced-sodium black beans
  • 1 (16oz) can S&W 50% reduced-sodium kidney beans
  • 1 (8oz) can tomato sauce
  • 10oz package frozen corn
  • 2 (14.5oz) cans fire-roasted diced tomatoes with chiles
  • 1 packet taco seasoning (30% reduced-sodium)
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 3 boneless skinless chicken breasts
  • 1/4 cup chopped cilantro, for garnish


  1. Combine onion, beans, tomato sauce, corn, diced tomatoes, taco seasoning, cumin, and chili powder in a crock-pot and stir to combine.  Add chicken breasts.
  2. Cook on low for 6-8 hours until chicken is tender enough to shred with a fork and cooked thoroughly with no pink remaining.
  3. Remove chicken from crock-pot and shred.   Place back in slow cooker, stir to combine all ingredients, and allow to cook for another 30 minutes for flavors to combine.
  4. Serve in bowls with cilantro garnish.

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Posted by on November 2, 2012 in Beans, Crockpot, Entrees, Uncategorized


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Crockpot Chicken and Rice with Black Beans


Serves 4

Prep Time: 15 minutes
Cook Time: 3-4 hours (on high); 7-8 hours (on low)


  • 4 boneless skinless chicken breasts, cubed
  • 2 Tbsp. smoked paprika
  • 1 onion, diced
  • 2 cups cooked brown rice
  • 1 can S&W black beans, drained and rinsed
  • 1 cup corn, preferably cut off of cob
  • 1 can cream of chicken soup
  • 1 cup heavy cream or 2% milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste


  1. Sprinkle chicken breasts with smoked paprika and place in crockpot.
  2. Add remaining ingredients and cook on low for 7-8 hours or high for 3-4 hours.

                                          Nutrition Facts for 1 cup of Prepared Casserole

                         HEAVY CREAM                                                   2% MILK




Posted by on July 27, 2012 in Beans, Crockpot, Entrees, Uncategorized


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Enchiladas with Black Bean and Corn Salsa

Enchilada 1


  • 3 pounds beef brisket*
  • 2 cloves garlic minced
  • 1 bottle hot taco sauce
  • 1 Tbsp. cumin
  • Enchilada seasoning packet
  • 1 cup extra sharp cheddar cheese, shredded
  • 1 cup Monterrey jack cheese, shredded
  • 8 flour tortillas
  • Sour cream, to top

Black Bean Salsa:

  • 1 can S&W black beans, drained and rinsed
  • 4 ears of corn
  • 1 bunch cilantro, coarsely chopped
  • Juice from 1 lime
  • 1/2 red onion, chopped
  • Salt, to taste
  • Pepper, to taste


  1. Sear brisket on all sides in a dry heavy skillet over medium-high heat.  Place brisket in crockpot with garlic, taco sauce, and cumin.  Set crockpot to low and cook until fork-tender, 6-8 hours.
  2. Remove brisket from crockpot and shred meat removing excess fat.
  3. Place brisket in middle of flour tortillas and roll to close placing tortillas seam side down in a glass baking dish.
  4. Make enchilada sauce according to packet instructions.  Pour enchilada sauce over flour tortillas and top with cheese.
  5. Bake enchiladas at 350F for ~30 minutes or until cheese is bubbling and slightly browned.

Black Bean Salsa:

  1. Grill corn until blackened on most sides.  Remove from grill.  Once cooled, cut corn off the cob.
  2. Combine the all ingredients in a large mixing bowl.
  3. Season with salt and pepper to taste.

Serve enchiladas with a dollop of sour cream and black bean salsa on the side.

* Any type of roast can be substituted in this recipe.  The day I made this, brisket was the cheapest option.

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Posted by on May 15, 2012 in Beans, Crockpot, Entrees, Uncategorized


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Game Day Queso Dip

Game Day Queso Dip

If you want to make queso dip, but can’t bring yourself to use Velveeta this is a great recipe for you.  If you can’t part with your Velveeta on game day, there’s a solution to that as well!

Makes 4-5 cups


  • 4 Tbsp. butter (omit if using Velveeta)
  • 4 Tbsp. all-purpose flour (omit if using Velveeta)
  • 2 cups 2% milk (omit if using Velveeta)
  • 2 cups heavy cream (omit if using Velveeta)
  • 1 red pepper, diced
  • 16 oz Monterrey Jack Cheese (or Velveeta), coarsely grated
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 (15oz) can black beans, drained and rinsed
  • 1 (4oz) can diced jalapenos, drained
  • 2 tsp. crushed red pepper
  • 3 Tbsp. Bufalo brand chipotle sauce

Directions for non-Velveeta fans:

  1. Make a roux by heating butter and flour in a heavy skillet over medium heat, whisking constantly until it turns golden brown.  Whisk in milk and cream slowly.  Add diced red peppers.  Simmer for about 10 minutes or until sauce coats the back of a wooden spoon.
  2. While sauce is thickening, brown hamburger, and season according to taco packet directions.
  3. Once sauce has thickened, remove skillet from heat and whisk in cheese gradually.  Be sure not to add the cheese over heat as this will cause the milk solids to separate and the sauce will have a grainy texture.
  4. Once all the cheese has melted, mix in the remaining ingredients.  Season with salt and adjust heat to your likeness.
  5. Transfer to crockpot to keep warm.  Serve with tortilla chips.

Directions for Velveeta fans:

  1. Brown hamburger and season according to taco packet directions.
  2. Add all ingredients omitting the butter, flour, and milk to a crockpot over low heat.
  3. Stir occasionally until all cheese is melted and ingredients are incorporated.  Season with salt and adjust heat to your likeness.
  4. Serve with tortilla chips.

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Roasted Poblano, Corn, and Black Bean Chili

Roasted Poblano, Corn, and Black Bean Chili

8-10 Servings


  • 6 large poblano chiles
  • 1 pound ground beef
  • 1 (15oz) can S&W Black Beans, drained and rinsed
  • 2 large onions, chopped
  • 6 large garlic cloves, chopped
  • 2 Tbsp. dried oregano
  • 1 Tbsp. ground cumin, fresh ground
  • 3 cups reduced-sodium beef broth
  • 1 (14oz) can diced tomatoes in juice
  • 1 (15oz) can tomato sauce
  • 1 (15oz) can Butter Kernel Sweet Corn
  • 1 Tbsp. chili powder
  • 3 tsp. kosher salt
  • 0.5 tsp. cayenne
  • 1 cup cilantro, chopped
  • 4 Tbsp. masa


  • Cilantro
  • Red onion
  • Lime wedges
  • Sour cream


  1.  Broil chiles until blistered on all sides (~5-6 minutes per side).  Place in an airtight container for 10 minutes (the chiles will continue to steam).  While wearing gloves, peel skin off and take seeds out of chiles.  Cut into ½ inch pieces and transfer to crockpot.
  2. Brown ground beef in skillet over medium heat with onions.  Drain and transfer to crockpot.
  3. Add remaining ingredients to crockpot, stir thoroughly, and cook on low for 2 hours.
  4. Garnish with sour cream, cilantro, and red onion.  Serve with lime wedges.

** Vegetarian chili can be made by adding an additional can of black beans in place of the ground beef.

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Posted by on December 13, 2011 in Crockpot, Soup, Uncategorized, Winter


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