1. Chicken Buffalo Dip (Crock Pot)
Ingredients
- 3 frozen chicken breasts
- 8 ounces cream cheese
- 1 cup ranch dressing
- 1 cup Red Hot sauce
- 1 cup cheddar cheese, shredded
Instructions
- Using a large pan, place frozen chicken breasts inside. Cover with water and boil on high about 20 minutes or until chicken is fully cooked (absolutely NO pink!).
- In a large bowl/crock pot, mix 1 package cream cheese, ranch dressing, Red Hot sauce and cheddar cheese.
- When chicken is fully cooked, shred with a fork and toss into bowl/crockpot with other ingredients.
- Heat in a crock pot on low for about thirty minutes and you’ll have the yummiest dip!
Notes
- I like it best using freshly cooked chicken, but when you’re in a real hurry rotisserie chicken, leftover shredded chicken or canned chicken might be your top choice for this appetizer recipe.
- It’s best to shred the cheese yourself, store-bought shredded cheese has a coating that means it doesn’t melt quite as well.
Nutrition
Calories: 317kcal | Carbohydrates: 3g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1220mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
2. Crock Pot Crack Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 ounce Hidden Valley Ranch seasoning mix
- 16 ounces cream cheese, cut into cubes
- 8 sliced bacon, cooked and crumbled
- 1½ cups cheddar cheese, shredded
- 3 to 4 green onions, chopped
Instructions
- In a small bowl, combine salt, onion powder, garlic powder, dried parsley, and the ranch seasoning mix.
- In the crockpot, add the 4 chicken breasts. Sprinkle seasoning mixture over the top of the chicken breasts. Top the seasoning mixture with cream cheese cubes.
- Turn the crockpot temperature to low and cover. Let cook 6 to 7 hours, or until chicken shreds easily with a fork.
- Once the chicken is done cooking, use two forks to shred the chicken while it is still in the crockpot. Stir the shredded chicken and cream cheese together.
- Add 1 cup of cheddar cheese to the chicken mixture and stir to combine.
- Top with the remaining shredded cheddar cheese, crumbled bacon, and green onions. Cover until the cheese is melted.
- Serve and enjoy!
Notes
- We’d recommend grating your own cheese. Pre-shredded cheese tends to be coated with an anti-caking agent that prevents it from melting well.
- If you are on a time crunch, you can cook on high for 3 to 4 hours instead.
- This dish can be served over rice, on hoagie rolls, over a baked potato, or as a dip with crackers!
Nutrition
Calories: 480kcal | Carbohydrates: 7g | Protein: 28g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1258mg | Potassium: 435mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1382IU | Vitamin C: 2mg | Calcium: 287mg | Iron: 1mg
3. Crockpot Little Smokies
Ingredients
- 56 ounces Little Smokies (four 14-ounce packages)
- 18 ounces chili sauce (1½ bottles)
- 8 ounces pineapple juice
- ½ cup brown sugar
Instructions
- Place Little Smokies in the crockpot.
- In a small bowl, mix the chili sauce, pineapple juice, and brown sugar together.
- Pour the mixture over the Little Smokies and cook on high heat for 3 to 4 hours or low heat for 6 to 8 hours.
- Remove and serve warm.
Notes
- If you’re serving these cocktail sausages at a party, you might want to double this easy recipe. In my experience, these are a crowd pleaser and go quickly.
- If you find your sauce is a bit watery at the end, add a bit of cornstarch or flour and give it a good stir to thicken it up.
Nutrition
Calories: 723kcal | Carbohydrates: 33g | Protein: 26g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 127mg | Sodium: 2887mg | Potassium: 634mg | Fiber: 2g | Sugar: 27g | Vitamin A: 435IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 3mg
4. Crockpot Swedish Meatballs
Ingredients
Meatballs
- 1 pound ground pork
- 1 pound lean ground beef
- ½ cup sweet yellow onion, finely diced
- ½ cup plain panko bread crumbs
- ½ cup heavy cream
- 1 large egg
- 1 tablespoon garlic, fresh minced
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons kosher salt
- ½ teaspoon fresh cracked pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon oil, extra virgin
Sauce
- 3 tablespoons salted sweet cream butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1½ tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1¼ cups heavy cream
- 1 cup sour cream
- 1 tablespoon fresh chopped parsley, optional garnish
Instructions
- Using a large mixing bowl, combine the ground pork, ground beef, onion, bread crumbs, heavy cream, egg, garlic, Worcestershire sauce, salt, pepper, allspice, and nutmeg.
- Line a baking sheet with parchment paper. Set it aside.
- Using a 1½ tablespoon scoop, scoop out the meat mixture. Roll into a ball. Repeat until all the meat mixture is shaped.
- Using a 12-inch skillet, over medium-high heat, add the extra virgin olive oil.
- Brown the meatballs on both sides, then line the browned meatballs in the bottom of a 6 to 7 quart slow cooker. A few of the meatballs may have to sit on top of the others.
- Keeping the skillet on medium-high heat, add the butter.
- Whisk the butter and leftover olive oil. Be sure to scrape the tasty brown bits left in the pan.
- Whisk the flour into the oil/butter. Continue to whisk and cook the flour for 1 minute.
- Whisk in the beef broth, Worcestershire sauce, kosher salt, and cracked pepper. Cook for 2 to 3 minutes.
- Remove the pan from the heat. Carefully pour the sauce over the meatballs. Cook on high for 3 hours.
- Keep the slow cooker temperature on high. Using a slotted spoon or tongs, remove the meatballs from the cooker.
- Whisk in the heavy cream and sour cream. Replace the lid to the cooker and cook the sauce for an additional 30 minutes.
- Turn the cooker off and add the meatballs back into the sauce. Evenly sprinkle the chopped fresh parsley. Serve while hot.
Notes
- The combination of lean ground beef and pork will give you a softer meatball.
- If you choose to use your hands to mix the meatball ingredients, I strongly recommend wearing gloves. I also strongly recommend wearing gloves when shaping the raw meatballs.
- You can skip browning the meatballs, simply add an extra 30 minutes to the slow cooker time.
Nutrition
Calories: 128kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 268mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
