Whether it’s game-day, party time, or a family gathering, I love making this tender and juicy Crockpot BBQ Meatballs recipe. The ingredients are fresh and savory with just a hint of smoky sweetness that makes it stand out.  

Party meatballs are a fantastic staple for any gathering. They can be a quick addition to a pot-luck meal or served as a main course.

If you’re making a meal out of them, they go great with Wild Rice, Garlic Butter Green Beans, or Asparagus.

Any way you choose to enjoy them, the homemade bbq sauce, combined with the perfect meatballs, make this a great dish to have in your rotation.

The best part is they literally take twenty minutes to prep. If you already have cooked and frozen meatballs, it takes ten minutes. Simply combine, bake, and then allow your slow cooker to do the rest of the work for you!  

This recipe starts with homemade meatballs that you’ll bake in the oven first. From there we’ll move on to the Crockpot BBQ portion. See the “Expert Tips” section for substitutions/shortcuts.

Key Ingredients

For the Meatballs:

• Ground Beef – We use 80% lean ground beef. This makes the most tender meatball.
  
• Bread Crumbs – Plain breadcrumbs keep the flavor neutral, for a low carb option, use almond flour. 
  
• Milk – Any percentage of milk is fine. For a non-dairy option, use a nut milk. It works just as well, I do it all the time.
  
• Eggs- The eggs work with the milk and breadcrumbs to act as a binding agent which keeps everything holding together well.
  
• Parsley- Fresh is best! However if you are in a pinch, you can substitute dried parsley or skip it.

How To Make Crockpot BBQ Meatballs 

This is an overview of the recipe, please see the recipe card for complete details.

Before you begin, preheat the oven to 425° and line 2 rimmed baking sheets with parchment paper.

1. Make the sauce: Combine all the sauce ingredients together in a large measuring cup or small bowl, whisk to combine, set aside.
   
2. Make the meat mixture: Combine the beef, breadcrumbs, milk, eggs, spices and parsley together in a large bowl, mix until everything is evenly distributed, but don’t overmix.
   
3. Shape the meatballs: roll about a tablespoon size portion of meat into the shape of a ball and place on the prepared pan.
   
4. Bake for 10-12 minutes or until the internal temperature reaches 160°. This is HANDS DOWN the best meat thermometer I’ve ever used!

At this point, you could cool the meatballs thoroughly and freeze them for later use (hint: make a double batch and you’ll be ahead of the game next time).

5. Transfer the meatballs: Carefully transfer the meatballs into the slow cooker.

6. Add the sauce: Pour the sauce over the meatballs.

7. Toss: Gently stir the meatballs around in the sauce so they are all covered.

8. Cook: Cook the meatballs on low for 2 hours. Then turn the slow cooker to warm. They can stay on the warm setting for up to 8 hours.

Expert Tips

• Use a stand mixer. I like to use the bowl of a stand mixer and combine with the paddle attachment. If you don’t have one, your hands are your best tool for mixing the meat.

• GENTLY mix. Overworking the meat directly impacts the texture of the meatballs. For tender meatballs, mix the ingredients just until everything is combined.

• Use your favorite sauce. These meatballs are a great all-around version and could be mixed with any type of sauce. Think Asian, Marinara, Swedish, etc.

• Substitute with store bought. I think homemade is best because you can really control your ingredients and fresh has amazing flavor. However, your favorite store-bought sauce or store bought meatballs can certainly be substituted.

• If you’re starting with frozen cooked meatballs, or cold meatballs then your cook time will be longer. For frozen, cook on high for 2 hours, or low for 4 hours before going to the warm setting.
  
• Use a cookie scoop. For uniform meatballs, use a one-tablespoon size cookie scoop. This makes shaping the meatballs go quickly, no guess work and they will all be the same size.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Crockpot BBQ Meatballs

Tender and juicy BBQ Meatballs made in the Crockpot. The ingredients are fresh and savory with just a hint of smoky sweetness that makes it stand-out.

Course Appetizer, Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours 12 minutes minutes

Total Time 2 hours hours 27 minutes minutes

Servings 15

Calories 147kcal

Author Chellie Schmitz

Cost $15/recipe

Equipment

• 2 Half size rimmed sheet pan
• parchment paper
• Slow Cooker

Ingredients

For the Meatballs

• 2 pounds ground beef
• 2/3 cup breadcrumbs almond flour can be substituted for low carb
• ⅓ cup milk nut milks work fine
• 2 eggs
• ⅓ cup fresh parsley chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper

FOR THE SAUCE:

• 1 6 ounce can tomato paste
• ½ cup water
• ⅓ cup apple cider vinegar
• 2 tablespoons molasses
• ½ teaspoon onion powder
• ¼ cup brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon liquid smoke
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon Allspice

Get Recipe Ingredients

Instructions

• Preheat the oven to 425° and line 2 rimmed baking sheet with parchment paper.
• Place ground beef, breadcrumbs, milk, eggs, parsley, salt, pepper, and garlic powder in a large bowl. I like to use the bowl of a stand mixer and combine with the paddle attachment. If you don’t have one, your hands are your best tool for mixing the meat.
• Using a 1 tablespoon size cookie scoop, scoop the meat mixture, one scoop at a time, into your hands, roll it into the shape of a ball, place on the baking sheet.
• Continue until all the meatballs are made.
• Bake for 10-12 minutes, or until the internal temperature is 160°.
• While the meatballs are baking, add all the sauce ingredients to a small bowl or measuring cup and whisk to combine well.
• Add the cooked meatballs to the Crockpot, pour the sauce on top, and gently stir so the meatballs are coated in the sauce.
• Cook on low for 2 hours.

Make Ahead Instructions

• Follow the instructions through cooking the meatballs (step 5). Allow the meatballs to cool completely, then place on a rimmed baking sheet lined with wax paper or clean parchment paper (not the one you cooked on). Put the trays in the freezer for 2-3 hours or until the meatballs are frozen. Then transfer the meatballs in a zip lock type freezer bag, and freeze for up to 6 months.
• To use in this recipe, simply put the meatballs in the crockpot, make and add the sauce, and cook on high for 2-3 hours, or low for 4-6 hours.

Notes

• GENTLY mix the meat mixture. Overworking the meat directly impacts the texture of the meatballs. For tender meatballs, mix the ingredients just until everything is combined.
• These meatballs are a great all-around version and could be mixed with any type of sauce.
• This recipe starts with homemade meatballs that you’ll bake in the oven first. Store-bought frozen meatballs OR sauce can be substituted.
• See “make-ahead instructions” to save time on cooking day.
• Makes about 45 1-tablespoon sized meatballs. This will serve about 15 people as an appetizer or 6 people as a main meal.
• The sauce makes 1 ½ cups.
• Cost and nutrition information is an estimate.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 416mg | Potassium: 415mg | Fiber: 1g | Sugar: 8g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

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The post Crockpot BBQ Meatballs appeared first on Art From My Table.

A quick crisp under the broiler gives it restaurant quality texture. But, in my opinion– better than your local place!

It’s the perfect authentic Mexican dish for Cinco De Mayo, but you don’t have to wait, make it anytime.

And, there are so many different ways to use this flavorful pulled pork– tacos, burritos, tostadas, quesadillas, and my favorite: Leftover Carnitas Casserole.

The meat by itself is low-carb and keto compliant. 

I know, it’s easy for all the food blogs to use hyperboles when describing their food, but for realz, this is the best Carnitas recipe I’ve ever had!! 😋

❤️ Why you’ll love this recipe

• Easy to make, 10 minutes prep time.
• Superb flavor! Everyone will devour this.
• Cook once, eat twice (or more). This meal stretches into multiples.
• Made with all-natural ingredients.

❓FAQ’s

🍽 Equipment needed

• Crockpot or other Slow cooker
• Chef’s Knife– a good sharp knife is your best friend in the kitchen!
• Cutting board– I love the composite wood ones, but whatever you have works! Obviously for cutting, but a great prep space as well so you don’t dirty the kitchen counter.

📖Notes about ingredients

1. Pork shoulder– also known as pork butt. You definitely want some fat on this wonderfully marbled meat. It keeps it tender and juicy. Boneless is easier to work with, but bone-in works too.
2. Smoked paprika– This is different than regular paprika and adds a hint of smokiness to the meat.
3. Salt, pepper, cumin, oregano– these are pretty staple in Mexican cooking. Salt not only adds flavor but also tenderizes. Feel free to adjust these to your preferences.
4. Garlic– is so good for you! I prefer to use freshly pressed in this recipe over garlic powder. A garlic press makes it easy.
5. Diced green chilis– I use mild and add heat with sauce or jalapenos for garnish, but you can use medium or hot if you like it spicy.
6. Onions– I prefer sweet, and slice in half moons.
7. Fresh orange juice and lime juice– use 2 oranges and 2 limes and squeeze it yourself. A citrus press works great!

🔪 Instructions 

1. Combine the cumin, oregano, salt, pepper, and smoked paprika in a small bowl.

2. Rub the spice mixture all over the outside of the pork roast.

3. Place the meat in the bowl of a slow cooker with the fat side up.

4. Top with fresh garlic, green chilis, and onions. Pour the orange and lime juice over the top, then place the lid on top of your slow cooker.

Cook on low for 10 hours, or high for 7 hours.

5. When the pork is cooked through, remove it from the crockpot and shred it with two forks.

AFMT PRO-TIP: Alternatively, put the pork in the bowl of a stand mixer, use a paddle attachment and turn on the low setting. Magic! The mixer will shred it for you!

6. Return the meat to the slow cooker and stir to combine it with the juices. Allow the carnitas to simmer on low for 30 minutes.

7. Using a pair of tongs, transfer the meat from the slow cooker to two rimmed sheet pans. You don’t want to crowd it. I use the half-size pans.

8. Place the sheet pan (you will probably need to do one at a time) under the broiler in the oven. Cook the meat for five minutes. Make sure to watch the meat closely to prevent it from burning. Not all ovens are created equal.

📖 Notes about the recipe

• This recipe needs a longer cooking time than your usual crockpot meal for maximum flavor and tenderness. 
• If there is an abundance of liquid in the crockpot after cooking (and before shredding), it’s okay to remove some, but you still want plenty of juices for it to simmer in.
• Anywhere from 3-5 pounds of meat works great without changing any of the measurements.
• You can use boneless or bone-in pork shoulder

🍽 Serving Suggestions

Carnitas are typically served with Mexican rice, refried beans, and classic toppings like salsa, sour cream, cilantro, and jalapeños, all wrapped up in warm corn tortillas. For a fun and flavorful twist, serve them alongside grilled pineapple salsa—its smoky sweetness pairs perfectly with the savory pork. And don’t forget the elote dip! It makes a creamy, cheesy side or appetizer that’s always a crowd-pleaser.

I subbed out the refried beans for black beans for a change of pace. Here are some other ways to use Carnitas:

• Tacos
• Burritos
• Enchiladas
• Quesadillas
• Mexican casserole
• Low Carb/Keto- Skip the starchy carbs and eat it on a salad, cole slaw, broccoli slaw, or in a low carb tortilla. Personally, I love just a big pile of meat.

🍲Storing & Make ahead

Leftover pork can be stored in an airtight container in the refrigerator for up to three days.

You can also freeze it for up to six months.

To reheat the meat, bake it in the oven, covered, at 350° or cook it in a skillet over medium-low heat until warm. If you need to crisp it, place it on a sheet pan, under the broiler for a few minutes.

To make ahead and freeze:

• Combine the spices and rub it all over the pork.
• Place the meat in a gallon size freezer storage bag
• Add the garlic, chilis, onions, and juice to the bag.
• Seal tightly, double bag, label it and freeze.
• Thaw completely before cooking.

🥗 Side dish suggestions

This delicious dish can be served with a variety of side dishes, here are some of my favorites.

• Mexican rice– I love making rice in the instant pot
• Refried beans or black beans- If you’ve never prepared dry beans, here’s a video showing you 3 ways to cook them.
• Black bean salsa
• Mexican street corn
• Mojitos- This crisp refreshing mojito mocktail can be enjoyed by the whole family at your fiesta! Or try a strawberry mocktail.

⭐ More Mexican Favorites

• Leftover Carnitas Casserole
• Carne Asada
• Steak Fajitas
• Chicken Fajitas
• Chicken Tinga
• Mexican Meatloaf
• White Chicken Chili
• Taco Soup

Don’t forget these Awesome Slow Cooker Recipes!

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Please Share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Slow Cooker Carnitas

These are the easiest Carnitas you will ever make! Cooked low and slow in the Crockpot for the most tender meat and ultimate flavor. Then a quick crisp under the broiler for that restaurant quality texture.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 hours hours 30 minutes minutes

broiling time 5 minutes minutes

Total Time 10 hours hours 45 minutes minutes

Servings 12

Calories 151kcal

Author Chellie Schmitz

Cost $10

Equipment

• crockpot
• chef's knife
• cutting board
• garlic press (optional)
• citrus press (optional)

Ingredients

• 4 pounds pork shoulder also known as pork butt (anywhere from 3-5 pounds works)
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 1/2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon smoked paprika
• 4 cloves garlic minced or pressed
• 1 4 ounce can diced green chilis
• 2 onions sliced into half moons
• Juice from 2 oranges
• Juice from 2 limes
• 1 jalapeno optional garnish
• 1/4 cup cilantro chopped, optional garnish

Get Recipe Ingredients

Instructions

• Mix cumin, oregano, smoked paprika, salt, and pepper, together in a small bowl. Rub over all sides of the pork.
• Place the pork in the slow cooker, fat side up.
• Spread the minced garlic, green chilis, and onions over the top of the pork. Add the juice from the oranges and limes.
• Cover and cook on low 10 hours or high 7 hours.
• Remove the meat from the crock pot and shred with two forks.
• Return the meat to the crock pot and let it simmer on low for 30 minutes.
• After simmering the meat, using tongs, transfer the meat to a large rimmed sheet pan. You may need more than one, don’t crowd it. Place it under the broiler for 1-3 minutes. Watch it closely! You want some of the meat to brown up and become crispy, but not all of it.
• Serve on tortillas, or alone with rice and beans and garnishes of your choice.

Notes

• This needs a longer cooking time than your usual crockpot meal for maximum flavor and tenderness.
• If there is an abundance of liquid in the crockpot after cooking, it’s okay to remove some, but you still want plenty of juices for it to simmer in.
• Anywhere from 3-5 pounds of meat works great without changing any other measurement.
• You can use boneless or bone-in pork shoulder, but boneless is easiest to work with.
• Can be made ahead and frozen. Follow instructions 1-2, then place in a gallon size freezer bag. Add the garlic, chilis, onions, and juice. Seal and freeze. Thaw completely in the refrigerator before cooking.

Nutrition

Calories: 151kcal | Carbohydrates: 3g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 400mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg

The post The Best Slow Cooker Carnitas appeared first on Art From My Table.

This versatile Mexican dinner idea is a great option for a busy weeknight meal or for a gathering. I mean, who doesn’t LOVE tacos?

I could probably eat Mexican food DAILY! Some of my favorite Mexican inspired dishes include Carnitas, Pollo Asado, Carne Asada, and these grilled Steak Fajitas.

You can also use Chicken Tinga in tostadas, burritos, or nachos.

Before we get into the recipe, here are some things you might want to know.

FAQ’S

Key Ingredients

One of the things I love about this dish is it uses mostly staple ingredients and things that are not hard to find.

• Boneless, skinless chicken thighs– dark meat here is tender and juicy.
• Onion– one of the main flavor components of the dish, slice it about 1/4 inch thick, doesn’t need to be exact, you just want it thin.
• Garlic, cumin, oregano– adds key flavors for this dish.
• 14 ounce can diced tomatoes– the base of the sauce.
• Chipotle peppers in adobo sauce– This is what gives you the smoky spice. Find it in the “ethnic” aisle at your grocery store.
• Red onion, cotija cheese, cilantro- toppings for the tacos.

How to Make Chicken Tinga

STEP ONE: Prepare the chicken

• Generously season the chicken with salt and pepper and place it in the Crockpot and set aside

STEP TWO: Saute’ onions

• Heat the olive oil in a medium skillet over medium heat.
• Add the sliced onions. Sauté until translucent, about 5 minutes.
• Remove from the heat and transfer the onions to the slow cooker on top of the chicken.

STEP THREE: Make the sauce

• Place the tomatoes, garlic, cumin, oregano, and chipotle peppers, adobo sauce in the pitcher of a blender. Puree the ingredients until smooth, about 30 seconds.
• Pour over the top of the onions and the chicken.

STEP FOUR: Cook and enjoy!

• Place the lid on the slow cooker and cook on high for two to three hours or low for four to six hours.
• When it’s finished cooking, remove the chicken from the slow cooker and transfer to a cutting board. Use two forks to shred the chicken.

AFMT PRO-TIP~
A great shortcut to shredding chicken is to use a stand mixer. Place the chicken in the bowl of the mixer. Use the paddle attachment and turn the mixer to ‘stir’ or 1 or 2 (too high will throw the chicken out of the bowl!).

After a minute or so, you’ll have shredded chicken! Check out this video to see it in action.

• Return the chicken back to the slow cooker, and allow it to simmer, on low, in the sauce for 20 to 30 minutes.
• To make tacos with your chicken tinga, serve on tortillas topped with red onion, cilantro, and Cotija cheese. Squeeze the juice of a lime wedge over the top if desired.

Notes and Variations

• To avoid drying out the chicken, this slow cooker meal isn’t cooked all day. However, most slow cookers will automatically turn to “warm” after cooking and that should keep it at a safe temperature all day without drying it out.
• When made as directed, the chicken has medium heat.
  • For more heat: use three chipotle peppers and two tablespoons of adobo sauce.
  • For mild heat: use only one chipotle pepper and one teaspoon of adobo sauce.
• Boneless, skinless chicken breasts can be substituted for chicken thighs.
• I recommend using the Cotija cheese for more of an authentic flavor, but any cheese is fine.

Ways to Serve

In addition to making tacos, you can serve your Tinga de Pollo with:

• Rice– White or brown rice makes a great base or ‘bowl’ for your chicken.
• Enchiladas/Burritos/Tostadas– Use it as the filling for any of these to change up your usual.
• Tortilla chips– Hello Nachos! Top a bed of tortilla chips with chicken tinga and cheese for delicious chicken nachos.
• Lettuce- For a low carb version, enjoy the meat over a bed of lettuce or broccoli slaw.
• Pair it with– Elote Dip. Makes a great topping or side dish with chips.

Storing

Leftovers can be stored in an airtight container in your refrigerator for up to five days.

You can also freeze leftovers for up to 6 months.

To Reheat

Make sure the Chicken Tinga is thawed and then you can reheat it in one of the following ways:

1. in the slow cooker on high or low until it’s warmed throughout
2. or on the stovetop, in a pan, on medium heat until it’s warmed through.

This is truly so flavorful and so easy to make, I think this Chicken Tinga recipe going to become your new favorite for all things taco related.

Enjoy! If you make this, please tag me, I’d love to see your creation and hear how you loved it.

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Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

More Easy Slow Cooker Meals

Here’s a few of my favorites, but see the whole list of CrockPot Meals here.

• Turkey Chili
• Mongolian Beef
• French Dip
• Orange Chicken

Print

Slow Cooker Chicken Tinga

The most delicious shredded chicken tacos! Flavorful, tender, juicy and smoky, and cooking them is a breeze in your slow cooker.

Course Main Dish

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Simmer time 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 8

Calories 205kcal

Author Chellie Schmitz

Cost $10

Equipment

• Crockpot or othe Slow Cooker
• medium skillet
• garlic press (optional)
• cutting board
• sharp knife
• Blender or food processor

Ingredients

• 2 1/2 pounds boneless skinless chicken thighs
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoons olive oil
• 1 medium onion thinly sliced
• 3 cloves garlic minced or pressed
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 14 ounce can diced tomatoes
• 2 Chipotle peppers in adobo sauce plus 1 tablespoon of the adobo sauce the peppers are in.
• Tortillas flour or corn

TOPPINGS

• Red onion
• Cotija cheese
• Cilantro
• lime wedges optional

Get Recipe Ingredients

Instructions

• Generously season the chicken with salt and pepper. Place in the Slow Cooker and set aside.
• Heat olive oil in a medium skillet over medium-high heat, add the sliced onions and saute’ until translucent, about 5 minutes. Transfer onions to the slow cooker, on top of the chicken.
• Add tomatoes, garlic, cumin, oregano, and chilis in adobo sauce to a blender. Puree’ until blended into a sauce, about 30 seconds.
• Pour the sauce over the chicken and onions. Cover and cook on high for 2-3 hours or low for 4-6 hours.
• Once the chicken is cooked through, remove the thighs to a cutting board and shred with two forks. See my tip in the notes for shredding chicken with a stand mixer.
• Return the meat back to the sauce. Let it simmer for 20-30 minutes on low or warm setting.
• Serve over tortillas with red onion, cilantro, cheese, and a squeeze of lime.

Notes

• The heat in this recipe is medium.
  • For mild, use 1 chili and 1 teaspoon of adobo sauce;
  • For hot, use 3 chilis and 2 tablespoons of the adobo sauce
• This can also be made with boneless skinless chicken breasts
• Shredding chicken hack: If you have a stand mixer, place the thighs in the bowl of the stand mixer, use the paddle attachment, and turn the mixer to ‘stir’ or a low setting, run until chicken is shredded.
• For the most authentic flavor I recommend the Cotija cheese, but any cheese is fine. 

Nutrition

Calories: 205kcal | Carbohydrates: 5g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 542mg | Potassium: 481mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg

The post Slow Cooker Chicken Tinga appeared first on Art From My Table.

Nothing warms and nourishes the soul like a steaming bowl of soup. Among my favorites, are Sausage and Kale Soup, Turkey Chili, and Roasted Butternut Squash Soup.

This healthy lentil soup will leave you fully satisfied. Don’t let the whole meatless thing fool you, it’s super delicious, and everyone will be asking for seconds. In the mood for meatless with noodles? Try this Vegetable Noodle Soup.

Besides being easy to make, it’s filling, low on calories, and high on nutrition. It’s easily adaptable to vegetarian or vegan lentil soup, but honestly, we just eat it because it tastes good. 

Bonus: If you’re one of my Trim Healthy Mama Friends, this recipe is an E. Just go light on the parmesan cheese.

Key Ingredients

• Lentils- This is the core part of the soup. You can use green, red, or brown lentils.
  
• Onion, celery, and carrots– a.k.a. mirepoix (meer-pwah) in the culinary world. These veggies are the aromatic flavor base of the recipe.
  
• Garlic– additional flavor.
  
• Olive Oil– we’re using this to saute’ our vegetables in. You can also use butter.
  
• Broth– I recommend using chicken bone broth (or beef bone broth) for added protein, however, to make this vegan, use vegetable broth.
  
• Optional Parmesan cheese and balsamic vinegar– This soup is great even without these, but they are an amazing flavor booster and tops it off beautifully.

How to make Lentil soup

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. In a large dutch oven or pot, Heat the olive oil over medium heat to warm it. Then add the carrots, celery, onion, salt and pepper, and saute’ until they soften, 5-10 minutes.
   
2. Add the garlic and saute’ for 20 seconds while stirring.
   
3. Add the broth, lentils, and tomatoes, stir to combine and bring to a boil. Reduce the heat to a simmer, cover, and cook until lentils are tender, 30-35 minutes.
   
4. Serve. Taste and add salt and pepper if needed. This is what it looks like after the lentils are soft and have absorbed the broth.

Top it off with thick shreds of freshly grated parmesan cheese and a drizzle of balsamic reduction, and serve it with Homemade Crescent rolls or Rye Dinner Rolls.

Expert Tips

• Add some cooked chicken breast, ham, sausage, ground turkey or ground beef if you’re a meat lover.
  
• Make meal time effortless by prepping this ahead of time and all you have to do is warm it up. Makes a great lunch or dinner.
  
• Using Bone Broth is my secret to giving this recipe even more nutrition. It also adds great flavor.
  
• You can use vegetable broth and leave off the cheese for a vegan lentil soup option.
  
• Add some Italian seasoning to change up the flavor a bit. Fresh or dried thyme works really well too.
  
• Add a splash of lemon juice (but then leave the vinegar out).
  
• If you don’t have balsamic reduction or don’t care to make it, just use a splash of balsamic vinegar. 
  
• This recipe can be adapted for the Instant Pot or Slow Cooker (instructions to follow).
  
• This recipe makes an abundance of soup. It can easily be halved or leftovers can be frozen. It is often said that lentil soup is even better the next day.

WHY YOU’LL LOVE THIS RECIPE

• Healthy and delicious!
• Makes an abundance for sharing or meal prep or eating all week.
• Cook on the stove-top, InstantPot, or Crockpot.

Frequently Asked Questions

Storing and Freezing

Store leftovers in an airtight container in the refrigerator for up to five days.

To Freeze: Ladle the soup into an airtight container. I like to use ziplock bags because you can freeze them flat. This is a space saver in the freezer and helps it to thaw faster. Freeze for up to six months.

To Reheat thawed soup, put it in a pan on the stove top. Cover and heat on medium-low until warmed through.

How To Make Balsamic Reduction

Not sure how to make a balsamic reduction? I’ve got you covered! It’s easy and takes maybe 10 minutes.

1. Place 1 cup of balsamic vinegar in a small sauce pan, heat to boil.
   
2. Reduce heat and let simmer until reduced by half. As it cools it will become thicker.

Reducing the vinegar intensifies its flavor and it gets a bit sweeter. You can use it on salads, vegetables, chicken, or pork. It’s yum!!

How To Prepare Lentils

Lentils don’t need to be soaked, however, if you are sensitive to legumes and beans, then soak them. Our family hasn’t had any issues with lentils, so I don’t typically soak them.

To soak them: Place them in a pan and cover with a few inches of water. Soak for 2-4 hours. Drain and rinse. 

It’s best to rinse the lentils before using them to wash away any debris. Also, quickly sort through them and make sure there are no small stones among the legumes. 

To rinse them, place them in a colander and run them under cold water until it runs clear. 

Additional Cooking Methods

Slow Cooker Instructions:

• Saute’ the vegetables, then transfer to the Slow Cooker and add the rest of the ingredients. 
• Cook on high for 2-4 hours or low for 6-8 hours.

Instant Pot Instructions:

• Turn the Instant pot on the “Saute” function. Saute’ the vegetables. 
• Add remaining ingredients, close lid, turn knob to the sealed position. 
• Cook on high pressure for 8-10 minutes (not soaked).
• Natural pressure release

Enjoy your soup, may it warm you from head to toe.

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

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This recipe is adapted from Bread and Wine: A Love Letter to Life Around the Table with Recipes, by Shauna Niequist.  

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Healthy Lentil Soup

Protein packed lentils and delicious vegetables this lentil soup is bathed in bone broth and finished with a splash of balsamic vinegar.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 262kcal

Author Chellie Schmitz

Equipment

• dutch oven or large pot

Ingredients

• 2 Tbs olive oil
• 3 cups onions chopped
• 2 cups celery chopped
• 2 cups carrots chopped
• 2 cloves garlic pressed
• 12 cups bone broth vegetable broth, or chicken broth
• 3 cups lentils rinsed
• 28 oz diced tomatoes in juice
• Salt and pepper to taste
• Balsamic reduction for garnish, or use balsamic vinegar
• parmesan cheese shredded, for garnish

Get Recipe Ingredients

Instructions

• Heat oil in a heavy large sauce pan or dutch oven.
• Add onions, carrots, and celery, saute' until they begin to brown, about 7-10 minutes.
• Add garlic and stir until fragrant, about 30 seconds.
• Add broth, lentils and tomatoes with juice and bring to a boil.
• Reduce heat to medium-low, cover and simmer until lentils are tender, about 35 minutes.
• Season with salt and pepper.
• Serve with a splash of balsamic reduction and thick shreds of parmesan cheese

Notes

Slow Cooker Instructions: Saute’ the vegetables, then transfer to the Slow Cooker and add the rest of the ingredients. Cook on high for 2-4 hours or low for 6-8 hours.

Instant Pot Instructions: Turn the Instant pot on the “Saute” function. Saute’ the vegetables. Add remaining ingredients, close lid to the sealed position. Cooke on high pressure for 8-10 minutes. Natural pressure release and serve. 

• This is a great meatless Monday option, but add some cooked chicken breast, ham, or sausage if you’re a meat lover.
• Using Bone Broth is my secret to giving this recipe even more nutrition. It also adds great flavor.
• You can use vegetable broth and leave off the cheese for a vegan lentil soup option.
• Add some Italian seasoning to change up the flavor a bit.
• Add a splash of lemon juice (but then leave the vinegar out).
• If you don’t have balsamic reduction or don’t care to make it, just use a splash of balsamic vinegar. 

Balsamic Reduction:

• Place 1 cup of balsamic vinegar in a small sauce pan, heat to boil.
• Reduce heat and let simmer until reduced by half. As it cools it will become thicker.

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 753mg | Fiber: 17g | Sugar: 6g | Vitamin A: 3736IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 4mg

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Update Notes: This post was originally published on August 26, 2016, but was updated with step by step photos, and expert tips in January 2022.

The post Healthy Lentil Soup appeared first on Art From My Table.

If you love take out, you can save yourself some money and make it right at home. It’s tastier, cheaper and better for you.

Most slow cooker recipes call for tossing everything in, set it and forget it. Today I’m sharing two secrets that will make this the best slow cooker orange chicken ever!

Secrets to the Best Orange Chicken

1. Searing the chicken
2. Adjusting the cook time

Searing the Chicken

Searing the chicken in a very hot pan creates a caramelized crust that adds both flavor and texture. It also keeps the meat juicy. If you’re in a rush, you can skip this step, it will still be delicious, just not quite the same as take out.

Adjusting the cook time

Have you ever cooked the chicken all day in the slow cooker and found it kind of dried out? Or your veggies became mush? This little tip makes all the difference.

Instead of cooking it all day, we’re only going to cook it for a couple of hours. Once the cooking time is up, turn the crockpot the ‘warm’ setting and it will hold the temperature until you’re ready to eat.

Some Crockpot models automatically switch to warm when they’re finished cooking, but there are some old crockpots out there (because they last FOR-EVER) that won’t do that.

Chicken breast is a leaner meat, so it can overcook easily, there just isn’t enough fat in it. Plus, in this recipe, the breasts are cut to small chunks which makes it cook even faster.

No one likes dry chicken, no matter how flavored it is, am I right?! And, no one likes mushy vegetables.

The vegetables will stay crisp-tender, more of a stir-fried texture because you’re not cooking them all day. I had this on the warm setting for 5 hours, and my veggies were still crisp-tender.

Step by Step Instructions

Step one: prepare the veggies, meat, and sauce

• Cut the onions into 1/2 inch chunks
• Cut the bell pepper into 1/2 inch chunks
• Peel and slice the carrots
• Slice the celery
• Slice the green onion
• Cut the chicken into 1-inch chunks
• Combine the ingredients for the sauce in a small bowl, whisk well and set aside (pro-tip grating ginger is a cinch with a Microplane)

Step two: dredge the chicken

• combine the flour, salt, and pepper in a medium-size bowl.
• toss a few pieces of chicken into the mixture to coat. Then transfer to the hot pan to brown (see step three).

Note: This works best in a rotation, while the first batch of dredged chicken is searing, dredge some more pieces of chicken. Once you remove the first batch from the hot pan, add the next batch of dredged chicken, and so on until everything is completed.

Step three: sear the chicken

• Heat vegetable oil in a large frying pan or cast-iron skillet. Olive oil is too fragile of an oil to use in this pan because you will be searing on high heat. Choose an oil that can withstand the heat without smoking. Canola oil or Avocado oil also works well.
• working in batches, carefully put several pieces of dredged chicken into the pan. I like to use tongs. Let it sear for a few minutes, then flip to the other side. A very hot pan is the key to the meat not sticking and building the flavor and texture we talked about earlier in the post.
• Using a slotted spoon or tongs, transfer the seared chicken to a clean plate.

Step four: Cook in the crockpot

• Transfer the chicken to the slow cooker
• Add the vegetables, except the green onion
• Add the sauce and stir everything together
• Cook on low for 2 1/2 hours. Turn to ‘warm’ until you are ready to eat.
• Serve garnished with green onions

Notes

1. When browning the chicken, the pan should be screaming hot, that way, the meat will not stick, and caramelize quickly. The result is a nice golden color with some crispiness. 
2. Use an oil that can withstand very high heat. Olive oil is too fragile for this. Vegetable, Canola, or Avocado oils are all great candidates. 
3. Only brown the chicken, It does not need to be cooked all the way through because it will be going in the crockpot. It will only take a couple of minutes on each side.  
4. Add some red pepper flakes for some heat.

Thickening the sauce

I find the sauce in this recipe to be thick enough, but, if you want it thicker there’s a couple of options.

1. At the end of the cooking time (or just before serving), add a cornstarch slurry (2 tbs of cornstarch mixed with 2 tbs of cold water) to the crockpot, stir well, and it will thicken in about 5-10 minutes.
2. For a healthier option, you can use Glucomannan instead of cornstarch. Push the chicken and veggies to the side so you have a bit of sauce to work with. Sprinkle 1 tsp of glucomannan over the sauce while whisking until it is combined. Stir with the rest of the contents, and it should thicken in about 5-10 minutes.

Side dish suggestions

It’s most common to serve this over rice. Sticky white rice is the most like a Chinese restaurant (and so delicious!), but in efforts to be a bit healthier, brown rice or wild rice can be substituted. 

If you prefer a low carb or grain-free option, serve it over spinach leaves, Spaghetti Squash, or sliced cabbage. You can even grab a pre-made coleslaw mix (without dressing) for a short cut. 

For more ideas, see my collection of side dishes that go well with Chinese food. 

More Slow cooker recipes

• Slow Cooker Mongolian Beef
• Slow Cooker Sesame Drumsticks
• Award Winning White Chicken Chili
• Slow Cooker French Dip Sandwiches

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Crockpot Orange Chicken

tender chunks of chicken with crisp-tender veggies in a sweet and tangy orange sauce. It's cooked in your slow cooker for an easy weeknight meal! 

Course Main Course

Cuisine Asian

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 8

Calories 205kcal

Author Chellie Schmitz

Equipment

• Slow Cooker

Ingredients

• 4 boneless skinless chicken breasts cut into 1 inch pieces
• 1/3 cup flour
• 1/2 tsp salt
• 1 tsp pepper
• 2 tbs canola oil for searing
• 1/2 cup pineapple orange juice concentrate thawed (100% juice)
• 3 tbs ketchup
• 1/4 cup honey
• 2 tbs low sodium soy sauce
• 1 large clove garlic pressed or minced
• 1- 1 1/2 inch fresh ginger peeled and grated
• 2 carrots peeled and cut into thick slices
• 1 onion cut into chunks
• 2 celery stalks sliced
• 1 red bell pepper cut into chunks
• 1 green onion thinly sliced for garnishing

Get Recipe Ingredients

Instructions

• Cut up onion, bell pepper, carrots, celery, and green onion
• Cut chicken into 1-inch chunks
• Press or mince the garlic, grate the ginger (a Microplane works great for the ginger)
• Whisk the flour, salt, and pepper together in a bowl
• In a separate bowl combine the juice, ketchup, honey, soy sauce, garlic and ginger. Whisk to combine well.
• Dredge the chicken pieces, a few at a time, in the flour mixture
• Heat oil in a fry pan. Brown the chicken pieces, working in batches if necessary. Don't crowd the pan.
• Transfer chicken to the slow cooker.
• Add peppers, onions, carrots, and celery. Reserve green onions for garnishing.
• Pour the sauce over the chicken mixture and stir to coat.
• Set slow cooker on low for 2 1/2 hours. After cooking, turn to 'warm' until ready to serve.
• Serve over rice with sliced green onions

Notes

1. When browning the chicken, the pan should be screaming hot, that way, the meat will not stick, and caramelize quickly. The result is a nice golden color with some crispiness. 
2. Use an oil that can withstand very high heat. Olive oil is too fragile for this. Vegetable, Canola, or Avocado oils are all great candidates. 
3. Only brown the chicken, It does not need to be cooked all the way through because it will be going in the crockpot. It will only take a couple of minutes on each side.  
4. Add some red pepper flakes for some heat.

Nutrition

Calories: 205kcal | Carbohydrates: 28g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 564mg | Potassium: 536mg | Fiber: 2g | Sugar: 18g | Vitamin A: 4164IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 1mg

The post Crockpot Orange Chicken appeared first on Art From My Table.

One thing I love about this dish is its versatility. The ingredients are flexible and can be tailored to your preferences pretty easily.

There are also a variety of cooking methods for you to choose from. You can make it in a slow cooker, an instant pot, or on the stovetop. 

This post may contain affiliate links that won’t change your price but will share some commission.

Chili is also a great game-day recipe. When you’re looking at feeding a whole party or a big family, it’s so easy to dump the ingredients into a slow cooker and let it simmer. 

We have several varieties we love to rotate through.  This award winning white chili is the easiest chili recipe you’ll ever make (it really did win an award), and if you like a more unique recipe for chili, you’ve got to check out this Turkey Chili with butternut squash. 

Why you’ll love this recipe

Key Ingredients and Substitutions

• Ground turkey – To keep it light use 93% lean. This is a great alternative to red meat, but you can also use ground beef if you desire. You can even lower the fat content by rinsing the browned meat in really hot water. Or make it vegetarian by removing the meat completely, and add extra beans.
  
• Beans – I like to use a variety of beans for color and texture, but you can use one kind, or change the combination that I have. Black beans are always good. I prefer to start with dried beans, prepare them, and then use in this recipe. If you opt for canned beans, I recommend a natural or organic brand that doesn’t have a lot of preservatives, then rinse them very well.
  
• Vegetables – Yellow, orange, and red bell peppers make this a colorful comfort food. You can adjust the ratios of which peppers you like best. Mild green chilis add a traditional flavor, but you can spice it up with some cayenne if you like more heat.
• Broth- Use turkey, chicken, or vegetable broth. To really increase the nutrition, use bone broth, it’s so good for your gut and your immune system.
  
• Spices– Garlic, chili, cumin, and oregano. Just a few, but flavorful spices complete this dish to pure perfection!
  
• Toppings – Add some sour cream or savory cheddar to your chili to garnish your meal. Greek yogurt is an exellent substitution for sour cream. Cilantro, jalapeno, and avocado are also stellar toppings.
  

Dried beans vs canned

I fell in love with dried beans when I learned a friend of mine’s parents owned a bean farm.

I love buying them from her because they are in their purest form. They’re very fresh and they keep a long time.

Canned beans work great in this recipe, but if you’re more of a purist and like to use dried, you want to prepare them in advance.

Because of the tomato sauce and the acidity in it, the beans will not soften if you try to slow cook them with everything else.

Preparing dried beans

Prefer watching to reading? Here’s a video.

It’s easiest to cook them ahead of time, but you can do it the same day as well. It just depends on how much time you have. I often cook big batches of beans and then freeze them.

Instant Pot

1. Rinse beans in a strainer
2. Optional: soak in 4-5 inches of water overnight. I have skipped this step many times and it’s fine. Better for your digestive system if you soak, but if you don’t, it’s okay.
3. place beans in the pressure cooker with 6-8 cups of water. Seal and set manual pressure for 5-20 minutes depending on the type of beans and if you soaked them.
4. You can either natural release or rapid release. Natural release is the best option. If the beans are not soft enough, just add a couple more minutes and pressure cook again.

Crockpot

• Follow steps one and two above
• Place in the slow cooker on low for 6-8 hours. Add more water if necessary.

Stove top

• After rinsing and optional soak, place in a heavy bottom pan and cover with a few inches of water.
• Bring to a boil, then lower to a simmer.
• Continue to cook for 1-3 hours. The amount of time will depend on how fresh your beans are. No worries! They keep for a long time, but newer beans cook quicker.

How to Make Healthy Turkey Chili

STEP ONE | Saute’

• Heat your skillet to medium on the stovetop.
• Saute onions in olive oil until translucent, about 3-5 minutes.
• Increase heat to medium-high and brown the ground turkey.
• Add garlic and cook until fragrant, about 30 seconds.

STEP TWO | ADD TO SLOW COOKER

• Transfer contents of skillet to the slow cooker.
• Add remaining ingredients and stir until combined.

STEP THREE | COOK & SERVE

• Cook on low for 6-8 hours, or on high for 4 hours.
• Ladle into bowls and serve with preferred toppings.

Chef’s Tips and Variations

• Use less beans for a low carb option. I limit it to 2 cups when going for low carb chili.
• Time-saving tip— cut up the onions and peppers the day before.

• To make it in the Instant Pot:
  • saute’ the onions and brown the meat on the Instant Pot’s saute function.
  • Then turn the saute off and add the broth, scraping up any browned bits. Add remaining chili ingredients (except for the toppings).
  • Cook on the manual pressure setting for 15 minutes. Natural release for 15 minutes. Serve.
    
• To make it on the stovetop:
  • First, saute the onions, meat, and garlic as described in the steps above, then add the other ingredients and mix well.
  • Reduce heat to medium-low and simmer for at least half an hour. A longer simmer will give you a fuller flavor.
  • Serve with your favorite toppings.

Faq’s

Serving Suggestions

• This Fall Salad pairs perfectly and I love the fresh fruit in it, it rounds out the meal so well.  
• You can also serve it over a big scoop of rice. Wild rice is especially tasty.
• Chips, salsa,and guacamole (my weakness!).
• Cornbread is absolutely delicious with it too.

Most of what you’ll need to make this delicious chili is likely already in your pantry. Add these simple ingredients to a chilly autumn evening, and you’ll have a recipe sure to please everyone at the table.

Storing

• Cool and transfer to an air tight container and store in the refrigerator for up to 5 days.
• Chili can also be spooned into freezer bags and stored in the freezer for 4-6 months.

Time in the fridge or freezer allows the flavors to mingle more, often resulting in a richer, more complex dish the second time around.

Reheating is easy! Once it’s thawed, it can be done on the stovetop by gently warming it in a pan, or by placing it in the slow cooker on low.

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More Ground Turkey Recipes

• Turkey Burgers
• Cottage Pie
• Turkey Skillet Dinner
• Egg Roll in a Bowl
• Deconstructed Stuffed Peppers

More Slow Cooker Recipes

• Chicken Tinga
• Taco Soup
• Orange Chicken
• Lentil Soup
• Mongolian Beef

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Healthy Slow Cooker Turkey Chili

Made with ground turkey, this healthy turkey chili still is a bowl full of comfort! Whether you need an easy weeknight meal, you're entertaining, or you need something for the big game, this slow cooker turkey chili is a show stopper. 

Course Main Course

Cuisine Mexican, Tex-mex

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10 people

Calories 310kcal

Author Chellie Schmitz

Equipment

• Slow Cooker
• Skillet

Ingredients

• 2 lb lean ground turkey
• 1 cup onion chopped
• 4 cloves garlic pressed
• 1 cup yellow pepper chopped
• 1 cup orange pepper chopped
• 1 cup red pepper chopped
• 4 oz can mild chopped green chilis
• 2 cups prepared navy beans
• 2 cups prepared pinto beans
• 2 cups prepared kidney beans
• 2 cups Turkey broth can use chicken or vegetable
• 2 15 oz cans tomato sauce all natural, no sugar
• 1 Tbs chili powder
• 1 tsp cumin
• 1 tsp oregano

Optional toppings

• cheese, non fat plain Greek yogurt, cilantro, jalapeno, avocado

Get Recipe Ingredients

Instructions

Slow Cooker Instructions

• In a frying pan, saute onions until translucent, about 5 minutes. (Alternatively, you can just crumble the raw ground turkey in the bottom of the slow cooker, add the onions and garlic, stir, then go on to step 5.
• Add ground turkey, and brown until cooked through.
• Add garlic, stir until fragrant, about 30 seconds.
• Transfer to slow cooker.
• Add the remaining ingredients and stir to combine.
• Cook on low for 6-8 hours or high for 4-6 hours.
• Serve garnished with shredded cheese, cilantro, nonfat plain Greek yogurt, jalapeno, avocado.

Instant Pot Instructions

• Turn the instant pot on the saute' function. Heat teaspoon or so of olive oil and saute' the onions until translucent.
• Add the ground turkey and cook until browned. Add the garlic and stir until fragrant, about 30 seconds
• Turn the saute' function off
• Add the peppers, chilis, beans, broth, tomato sauce and seasonings and stir to combine
• Place the lid on the pot and turn the knob to the sealed position. Turn the instant pot on manual pressure for 15 minutes.
• When it's finished cooking allow to natural release for at least 15 minutes.

Stovetop instructions

• In a large pot heat a teaspoon of olive oil, add the onions and saute' until translucent, about 5 minutes.
• Add the ground turkey and cook, breaking up while you go, until browned.
• Add the garlic and stir until fragrant, 30 seconds
• Add the peppers, chilis, beans, broth, tomato sauce and seasonings. Stir to combine. Bring to a boil.
• Turn the heat down to medium-low, cover and simmer for at least 30 minutes. The longer it simmers the more the flavor builds.

Notes

• Use less beans for a low carb option. I limit it to 2 cups when going for low carb chili.
• Time-saving tip– cut up the onions and peppers the day before.
• you can replace the ground turkey with ground beef (you can even lower the fat content by rinsing the browned beef in really hot water, keeping it a bit more healthy).
• Use turkey broth, chicken broth or beef broth, they all work great! The bone broth is super healthy and good for your gut.
• I like to use a variety of beans for color and texture, but you can use one kind, or change the combination that I have. Black beans are always good.
• non-fat plain Greek yogurt is a great substitute for sour cream and much lower in fat, but either one works.

Nutrition

Calories: 310kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 298mg | Potassium: 819mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1281IU | Vitamin C: 75mg | Calcium: 92mg | Iron: 4mg

The post Healthy Turkey Chili appeared first on Art From My Table.

Is there anything as great as Taco Soup? Well, yeah, probably lots, (because I love so much food!) but THIS Slow Cooker Taco Soup is one recipe we just love! Tons of flavor, and easy peasy!

Fall has hit the mitten, it’s rainy, soggy, and chilly out, so I can’t think of anything better to have for dinner tonight.

Putting this in the Slow Cooker makes it a dump and go recipe that makes your life that much easier. This Slow Cooker Chicken Chili is another favorite, and for a five minute prep slow cooker meal, check out this Sesame Ginger Chicken.

Forgot to start it in the morning? No worries, you can cook this in the Instant Pot as well and have fantastic results.

Instructions for Slow Cooker

I’m actually using my Instant Pot as a Slow Cooker in this recipe. Ah the versatility! I’ll brown the meat, and slow cook the soup, all in the same spot.

Step one: Brown the ground beef or ground turkey. If you’re using the Instant Pot, you can do this on the Saute’ function. If not, just brown it in a skillet on the stove and transfer to your slow cooker.

Step two: Add the rest of the ingredients and the spices. Cook on low for 6-8 hours, or on high for 4-6 hours.

Step three: Garnish and serve! We love to top ours with shredded cheddar, avocados, sliced tomatoes, and a drizzle of yogurt. The brave ones in my family garnish with jalapeños as well.

Instant Pot Instructions

Sometimes I might get too busy before bringing the kids to school to start this in the Crock Pot, so I love that I have the Instant Pot to fall back on.

Step one: Turn the Instant Pot on the Saute’ function and brown the ground beef or ground turkey, depending on which one you are using. When it’s just about finished, add the onions and peppers for a few minutes to soften them up.

Step two: Add the broth, and scrape up any browned bits on the bottom of the pot. Add the rest of the ingredients and cover, making sure the valve is turned to the sealing position.

Step three: Using the soup function, set the time for 20 minutes. When it’s finished cooking, use the quick release method. Your taco soup is ready! Garnish with desired toppings and serve.

Is Taco Soup Healthy?

Overall, my answer is yes. But I’ve learned that there are a lot of different interpretations of ‘healthy’. In my opinion, this recipe is healthy because it’s made with real food and whole ingredients.

That being said, here are a few ways you could adapt it, depending on the eating lifestyle you lead:

• Using ground turkey instead of ground beef may lighten it up. Both types of meat come with different percentages of lean, so, pick a lean one if you’re going for less fat.
• Drain the meat and rinse in really hot water to make it more lean.
• If you’re on a low carb eating plan, you can leave the corn and beans out completely, or just use less, which is what I do. This recipe already takes that into consideration. But I don’t dare call it “low carb” because someone will think it’s not just based on those ingredients. ????
• Also if you’re going for low fat, limit the cheese and avocado on top. I always use plain yogurt in place of sour cream as a low fat/high protein option.

For an authentic hearty and made from scratch soup, try Picadillo Soup, so good!

Can you freeze taco soup?

Absolutely! Make a double batch, and you’ll have some left to freeze. Freeze it in a gallon size zip lock type freezer bag and lay flat. Laying it flat will make it defrost quicker when it comes time to use it.

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More Soup Recipes

Soup is always a good idea when you’re in the mood for warm and comforting. We rotate through favorites like sausage and kale soup, turkey chili, butternut squash soup, and pasta fagioli. Lately, we’ve been loving this Easy Ground Beef Vegetable Soup too. It’s hearty, wholesome, and perfect for busy nights.

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Slow Cooker Taco Soup

An easy recipe full of all the taco flavor in a soup form. A real food, dump and go easy meal!

Course Main Course, Soup

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Calories 555kcal

Author Chellie Schmitz

Ingredients

• 2 lbs Ground beef or ground turkey
• 1 cup onion chopped
• 1 cup orange bell pepper chopped
• 2 1/2 cups beef broth
• 2 cups black beans prepared from dried, or canned
• 1 cup frozen corn
• 2 cans diced tomatoes
• 1 can diced tomatoes with green chilis
• 1 tsp sea salt
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder

Optional toppings

• shredded cheese
• diced avocado
• tomato slices
• Jalapeno slices
• cilantro
• yogurt or sour cream

Get Recipe Ingredients

Instructions

• Brown the ground beef or ground turkey and add it to your slow cooker.
• Add the onions, peppers, broth, beans, corn, tomatoes and seasonings. Cook on low 6-8 hours or high for 4-6 hours
• Serve garnished with cheese, tomatoes, avocados, jalapeños, yogurt or sour cream, and cilantro if desired.

Nutrition

Calories: 555kcal | Carbohydrates: 33g | Protein: 35g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 1091mg | Potassium: 1275mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1585IU | Vitamin C: 54.8mg | Calcium: 131mg | Iron: 7.4mg

To Slow Cooker Taco Soup, you may need:

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The post Slow Cooker Taco Soup appeared first on Art From My Table.

White Chicken Chili

This is an awesome easy chili recipe passed on to me from “Mom Dyk”. Mom Dyk is my husbands 2nd mom so to speak.

When he moved here from the other side of the state and became friends with her son Scott, she took him in too. He doesn’t have any family in the area, so he ate Sunday dinners there, and holidays, etc. 

Once we met, she let me into the circle too. 🙂 I love this recipe because you really just put it all together and let it go in the crock pot.

I now call this “award winning” because it recently won a chili cook-off! I really couldn’t believe it!

If I was trying to win, I would have done some super special chili with a secret ingredient, but it was a fundraiser for church. Not that I didn’t want to win,  I just never expected it with this easy of a recipe!

Everyone got to eat lots of chili, and then pay to vote for their favorite. I was shocked! That tells you how good this recipe is!! I hope you enjoy this one as much as I do.

The only prep for this recipe is cooking the chicken before hand. I like to poach chicken, it keeps it really tender. But, you can go super cheater style (like I do sometimes) and just grab a rotisserie chicken and cut it up.

This goes perfectly with Crescent Rolls and a Green Salad with Pears and Blackberries.

Pro Tip~

• Whether you cook your own chicken or purchase a rotisserie one, prep it the night before so you can dump and go in the morning. I love to have prepped chicken ready to go for recipes that call for cooked chicken. One of our family favorites is this Boursin Chicken Pasta.

Toppings for White Chicken Chili ~

• sour cream or plain yogurt
• cilantro
• sliced jalapeno
• diced avocado
• salsa
• crumbled chips

More Soup Recipes

• Lemon Orzo Chicken Soup
• Citrus Chicken Soup
• White Bean Soup
• Lentil Soup
• French Onion Soup
• Sausage and Kale Soup

More Mexican Inspired Favorites

• Slow Cooker Carnitas
• Chicken Tinga
• Sheet Pan Chicken Fajitas
• Turkey Chili
• Taco Soup
• Steak Fajitas

See you next time!

Chellie

P.S. For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

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White Chicken Chili

Tender chunks of chicken, creamy white beans, cheesy broth, and just the right amount of heat. It’s the easiest chili recipe you’ll ever make! Breakout that crock pot!

Course Main Course

Cuisine Mexican, Tex-mex

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 12 people

Calories 468kcal

Author Chellie Schmitz

Ingredients

• 2 lbs chicken cooked and cut into bite size pieces
• 1 48 oz jar of great northern beans (do not drain)
• 1 16 oz jar of salsa mild, medium, or hot
• 2 cups chicken broth
• 1 cup milk
• 1 4 oz can of diced mild green chili’s
• 1 lb of cheese shredded–use your favorite kind(s)
• 1 tsp oregano
• 1 tsp cumin
• 1//2 cup sour cream for serving
• 1/2 cup cilantro for serving

Get Recipe Ingredients

Instructions

• Place all ingredients except sour cream and cilantro, in a slow cooker*. Cook on low for 6-8 hours, or on high for 3-4 hours.
• Garnish with sour cream and cilantro.

Video

Notes

*I always use a crockpot/slow cooker for this recipe. The pictures reflects an Instant Pot. At the time I photographed this recipe, my crockpot had broken, so I used my Instant Pot on the ‘slow cooker’ function. If you decide to do the same thing, make sure the slow cooker function on the Instant Pot is set to ‘high’ or ‘more’, and you cook it 6-8 hours. The slow cooker function on the Instant Pot does not compare to a traditional slow cooker. The ‘high’ is more like a ‘low’ on a crockpot.

Nutrition

Calories: 468kcal | Carbohydrates: 29g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 743mg | Potassium: 755mg | Fiber: 7g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 7mg | Calcium: 384mg | Iron: 3mg

What about YOU?? Please share your favorite chili recipe in the comments!

The post Award Winning White Chicken Chili appeared first on Art From My Table.

Slow Cooker Mongolian Beef is a sweet and savory choice for dinner any night of the week. It is made with beef stew meat simmered in the slow cooker with soy sauce, ginger, onions, and more. Enjoy your favorite “take out” dish, right at home!

Want to make it a complete meal? Check out these Side Dishes, hand picked to pair perfectly with Mongolian Beef.

Bonus: My whole family loves this recipe. I am sure yours will too!

Key Ingredients

• Beef: Choose sirloin steaks, flank steak, fajita meat, or beef stew meat. Stew meat (pictured) and fajita meat are already cut for you if you like that short cut.
  
• Onion: Yellow onions or sweet onions are great here. Slice into half moons.
  
• Ginger: Fresh is best. However, you can use 1-2 teaspoons of dried ginger as a substitute.
  
• Garlic: Peeled and pressed is best. You can also get the pre-minced version if you’d like.
  
• Soy sauce, brown sugar, water, garlic, and ginger: makes up this delicious Asian sauce.
  
• Green Onions and Sesame Seeds: Garnish each servings for additional color and texture.

How to Make Slow Cooker Mongolian Beef

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Sprinkle the meat with cornstarch and toss to coat all the pieces.
   
2. In a separate bowl. Whisk together soy sauce, water, brown sugar, ginger, and garlic.
   
3. Layer the beef on the bottom of the slow cooker, and top with the onions.
   
4. Pour the sauce mix over the beef and onions. Set the slow cooker on low for 6-8 hours or on high for 4 hours. Then, serve over rice and garnish with sliced green onions and sesame seeds.

Storing and Freezing

If you have leftovers, which I highly doubt, you can keep them in an airtight sealable container in the refrigerator for three to four days.

Meal Prepper notes: Yes, you can place all the ingredients in a gallon-size zipper bag and freeze it until the evening before you want to serve it.

Then, allow the bag to thaw in the fridge overnight. The next day, pour it into the crock-pot and enjoy! Could it be any easier?

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Slow Cooker Mongolian Beef Recipe

Succulent, tender pieces of beef melt in your mouth. Great way to enjoy take out while staying in.

Course Main Dish

Cuisine Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8

Calories 310kcal

Author Chellie Schmitz

Equipment

• Slow Cooker
• sharp knife to cut onions
• ginger grater

Ingredients

• 2 lbs thin sliced sirloin beef often used for fajitas or carne picada
• 1/4 cup cornstarch
• 2 medium onions sliced
• 1 inch fresh ginger peeled and grated
• 3-4 garlic cloves peeled and pressed
• 1 cup brown sugar
• 1 cup soy sauce
• 1 cup water
• 2 green onions sliced diagonally
• sesame seeds for garnishing

Get Recipe Ingredients

Instructions

• Sprinkle the meat with the cornstarch and toss to coat and set aside.
• In a separate bowl, whisk together soy sauce, water, brown sugar, ginger, and garlic.
• Place the meat in the slow cooker, then follow with the onions on top, finally pour the sauce over the top.
• Cover and cook on low for low for 6-8 hours, or on high for 4 hours
• Serve over rice and garnish with green onions and sesame seeds

Notes

• If you like a little kick, add some red pepper flakes.
• I have made this recipe with all of the following cuts of meat and it works great: Sirloin steaks that I cut myself, stew meat, fajita meat (those two are already sliced) and flank steak, which you can again cut yourself or ask the butcher to do it for you. 
• On the Trim Healthy Mama plan? Substitute the brown sugar with Swerve brown sugar,  or 1/2 cup of Truvia or 3-4 Tablespoons Super Sweet Blend, depending on your tastes. And, instead of using the cornstarch, you can use glucomannan. The conversion would be 4 teaspoons, but I think you could get away with 2-3. Just stir it into the sauce.
• For a low carb or THM option, serve it over Spaghetti Squash instead of rice.

Nutrition

Calories: 310kcal | Carbohydrates: 39g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 1700mg | Potassium: 614mg | Fiber: 1g | Sugar: 31g | Vitamin A: 30IU | Vitamin C: 4.9mg | Calcium: 74mg | Iron: 3mg

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The post Slow Cooker Mongolian Beef appeared first on Art From My Table.

It’s inexpensive, easy to make, quick to put together, uses one pot, oh, and did I mention delicious?

Everyone will be running to the table for this one! Read on to find out which ingredient brings it over the top yummy.

Ingredients:

• soy sauce
• honey
• sesame oil
• fresh ginger
• garlic
• chicken drumsticks
• cornstarch
• sesame seeds

Instructions:

1. Combine the soy sauce, honey, sesame oil, ginger and garlic in the slow cooker.
2. Add the chicken and coat well
3. cook on low for 6-8 hours, or high for 4 hours
4. Remove chicken and place on a rimmed baking sheet.
5. Pour remaining sauce into a small sauce pan, bring to a boil and add a cornstarch slurry, cook until thick.
6. Baste the chicken with the sauce, and place under the broiler for a few minutes to caramelize (this step is optional)

One of my favorite things about this recipe is it’s all dump and go, set it and forget it, but it’s such a flavorful dish! If you love recipes like that too, another one to make is Crockpot Honey Garlic Chicken.

Notes:

• Fresh grated ginger really takes this up a notch. However, you can substitute ground ginger if you’d like.
• We love the sauce, which is why I add some cornstarch and make it into a glaze for dipping or basting. You can remove the chicken, and add the cornstarch slurry straight to your crockpot if you’d like. Just turn it on high and let it go for 15-20 minutes, or until it’s thick.
• When making a sauce like this, I often run it through a fine mesh sieve to strain out any little tiny pieces of chicken or chicken fat before I add the slurry.
• Placing the chicken under the broiler for a few minutes is completely optional. I like it because it helps the sauce stick and it just caramelizes it a bit for a deeper flavor. But the recipe is still pretty fabulous without this step.

Let’s make it

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Slow Cooker Sesame Chicken Drumsticks

Asian flavor infused chicken drumsticks cooked in the slow cooker, makes for an easy weeknight meal.

Course Main Course

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6

Calories 339kcal

Author Chellie Schmitz

Ingredients

• ½ cup soy sauce
• ¼ cup honey
• 3 cloves fresh minced garlic
• 1½ Tbs toasted sesame oil
• 1 Tbs grated fresh ginger you can use ground ginger, just use a little less
• 12 chicken drumsticks
• 2 Tbs cornstarch
• sesame seeds for garnishing

Get Recipe Ingredients

Instructions

• Combine the soy sauce, honey, garlic, sesame oil, and ginger in the crock pot, stir well.
• Add the chicken and turn to coat well.
• Cook on low 6-8 hours, or on high for 2-4 hours
• Remove chicken and pour the sauce into a small saucepan over medium heat.
• Combine cornstarch with equal parts cold water and mix well.
• Add the slurry to the hot liquid. Bring to a boil, until thickened, 1-2 minutes.
• Baste chicken with the sauce and place it under the broiler for a few minutes to caramelize. (optional)
• Sprinkle with sesame seeds and serve with a side of dipping sauce if desired.

Video

Notes

You can substitute 1 teaspoon ground ginger from the spice aisle for fresh ginger if you prefer. 

To make this Trim Healthy Mama compliant:

• Use 1/4 cup brown swerve OR 2 tbs truvia Or 2 tbs Gentle Sweet
• Instead of cornstarch slurry, use gluccomanan to thicken. 

Nutrition

Calories: 339kcal | Carbohydrates: 16g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 1238mg | Potassium: 392mg | Sugar: 11g | Vitamin A: 70IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 1.5mg

To Make Slow Cooker Sesame Chicken Drumsticks, you may need~

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Thanks so much for being a part of Art From My Table!

The post Slow Cooker Sesame Chicken Drumsticks appeared first on Art From My Table.

Do you like Chinese Take out? You are going to love this easy slow cooker beef recipe that tastes better than take out, and saves you some dollars. 🙂

Slow Cooker Beef with Pea Pods

Chinese is one of our favorite cuisines. My husband and I have an “in-date” every Sunday night. The kids are tucked in their bedrooms early, and we get take out for dinner and have some one on one time together. There’s a little Chinese restaurant right down the street from us, and we practically order the same thing every week. Well, as the kids have gotten older, they’ve spoken up. “We like Chinese too! Will there be left overs?” Because I love them so much, I wanted them to have Chinese too. But, Getting take out for two, is way different than getting take out for six!

This post may contain affiliate links

So, I ventured out to make it myself. And this is one of the recipes I’ve done. Slow Cooker Beef with Pea Pods. Because this is made in the Crock Pot, it’s super simple. You can start it in the morning and let it go all day. Easy weeknight meal! (This is the Crock Pot I use~love it!)

Start with 2 pounds of flank steak. First cut it against the grain in 1/2 inch slices. Then, cut it into bite size pieces, again about 1/2 inch size.

Put this all in the Crock Pot with a sliced onion, then make the sauce.

For the sauce, just whisk the ingredients (found in the recipe card below) together and pour it over the beef.

Set it and forget it! Until later.

A note about Fresh Ginger

I know fresh ginger root may not be something you keep in your house regularly, but I do highly recommend it for this slow cooker beef recipe. If you’re concerned you won’t use it in anything else, you can actually freeze it and pull it out again when you need it. But there are a plethora of things you can use it for. Salad dressings, tea, teriyaki sauce, and really any asian cuisine. If a recipe calls for ground ginger (dried) you can substitute fresh ginger as well.

To grate it, peel the skin off with a vegetable peeler or the edge of a spoon. Then you can use a ginger grater like this one. Personally, I think these work the best, and it’s one of those kitchen tools that I never knew I needed until I married my husband and he had one. He used to live in Japan, so ours comes straight from there.

Alternatively, you can use a cheese grater that has the different size holes on it. Use the side that you would use to zest an orange, they are small holes, but not the smallest.

When you’re about 20-30 minutes from dinner time, add in the pea pods. Serve over rice. There you have it, delicious take out at home!

Looking for more take out at home? Try these:

• Slow Cooker Orange Chicken
• Slow Cooker Mongolian Beef

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Slow Cooker Beef with Pea Pods

tender pieces of melt in your mouth beef with crisp crunchy pea pods.

Course Main Dish

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8

Calories 236kcal

Author Chellie Schmitz

Ingredients

• 2 pounds flank steak sliced against the grain and cut into bite size pieces
• 1 onion sliced
• 2/3 cup soy sauce *make sure you use gluten free soy sauce if you are gluten free
• 2 garlic cloves minced or pressed
• 2 tsp fresh ginger grated
• 1/4 cup honey
• Zest of 1 orange
• Juice of 1 lime
• 1/2 tsp sesame oil
• 1/4 cup cornstarch
• 1/2 pound pea pods

Get Recipe Ingredients

Instructions

• Place cut beef and onion in Crock Pot.
• Whisk together soy sauce, garlic, ginger, honey, orange zest, lime juice, and sesame oil.
• Pour sauce on top of beef mixture, stir to coat.
• Cook on high for 4 hours or low for 6-8 hours.
• When you have 30 minutes of time left, mix cornstarch with cold water and blend well, add it to the crock pot, stir and cover.
• When 20 minutes of time is left, add the pea pods and cover the crock pot.
• When cooking time is finished stir to combine, serve over rice.

Notes

You can use dried ground ginger in place of fresh ginger.

If you don’t have a ceramic ginger grater, you can use a box grater on the side labled ‘orange zest’ or ‘chocolate’. You can also use a micro plane

To make this Trim Healthy Mama compliant,

• Use about half the onions, or skip them and use 1 teaspoon of onion powder
• Use 1/4 cup swerve brown, OR 2 tablespoons Truvia or Gentle Sweet
• Instead of a cornstarch slurry, use Gluccomanan (gluccie in the thm world) to thicken the sauce if desired. 
• Serve over broccoli slaw instead of rice. You could use a small amount of brown rice for an S helper, or a little more for a crossover.

Nutrition

Calories: 236kcal | Carbohydrates: 17g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1143mg | Potassium: 510mg | Fiber: 1g | Sugar: 11g | Vitamin A: 308IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 3mg

The post Slow Cooker Beef with Pea Pods appeared first on Art From My Table.

I was looking for a vegetarian chili since my husband has decided to stop eating meat for awhile. I wondered if I should just do my regular chili recipe, which I love, and leave out the meat, or just explore. So, I decided to google. What did we do before google?

Our most favorite chili is this Award Winning White Chicken Chili Yep– it really did win an award.

Anyway, I adapted this lovely recipe from The Picky Eater. I loved the name of that blog. It describes me! Well, I’ve branched out a lot over the years, but I do still have things I’m particular about. 🙂  

For the beans in this recipe, I usually use dried, and prepare them in my slow cooker. You can certainly use canned beans as well. If you go that route, rinse and drain them. And, feel free to use whatever your favorite beans are, I just happen to like a variety, I think it adds more flavor and more texture.

If you cook dry beans in your slow cooker, I would recommend you do it the day before, or sometime before hand. Depending on the variety of beans you use, they can take 6 hours.

Rinse the beans and remove any pebbles. Place them in the slow cooker and cover them with about 3 inches of water. Set it and forget it. 🙂  Cook them on low for 6 to 8 hours.

Check them along the way. They say never to open your crockpot while cooking because you will lose 30 minutes of cooking time, but, this is one of the exceptions. Well, one of my exceptions.

Once I didn’t add enough water and I checked it and the beans had absorbed everything and were starting to dry out, so I added more water. You may also need to check and see if they’re done. You don’t want mushy beans! I’ve also cooked them on high for 4 hours and have had great results. Just depends on how prepared I am.

You can also make the vegetarian chili in the slow cooker. If you do, I would recommend still sauteing the onions and peppers. But you don’t have to, I just like the flavor better. Also, don’t try to cook dry beans in your slow cooker along with tomatoes or any tomato based product, they will not soften. Yes, I speak from experience!

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Vegetarian Chili

A flavorful chili made with extra veggies and no meat. A bowl full of comfort.

Course Main Dish

Cuisine Mexican, Tex-mex

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 243kcal

Author Chellie Schmitz

Ingredients

• 2 cups prepared Kidney beans
• 2 cups prepared Black beans
• 2 cups prepared Cranberry beans
• 1 cup frozen corn
• 1 red bell pepper diced
• 1 orange bell pepper diced
• 1 jalapeno finely chopped
• 1 sweet onion diced
• 28 oz canned diced tomatoes
• 1 cup vegetable broth
• 5 cloves garlic crushed in a garlic press
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teapsoon Ghirardelli cocoa powder unsweetened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon Black pepper

Get Recipe Ingredients

Instructions

• Saute onions and peppers over medium high heat in 1-2 tsp olive oil.
• Once the veggies have sauteed for about 5 minutes, add everything else into the pot.
• Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

Notes

If using canned beans, rinse well. 

Sauteeing the vegetables is optional, but gives a richer flavor. 

Nutrition

Calories: 243kcal | Carbohydrates: 47g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 720mg | Potassium: 909mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1557IU | Vitamin C: 54mg | Calcium: 99mg | Iron: 5mg

My whole family LOVED this vegetarian chili! Please, let me know what you think!

The post Vegetarian Chili appeared first on Art From My Table.

This recipe is a longtime family favorite at our table, and it’s perfect for busy days when you still want a meal that feels special. We’re talking melt-in-your-mouth beef, real ingredients (no packets here!), and rich au jus made from scratch. Serve it up on broiled, buttery rolls with a slice of provolone and a side of that flavorful dipping broth, and you’ve got yourself a meal worth gathering around.

Ingredient Notes

A few notes about the ingredients I chose for this recipe

• Butter- I prefer unsalted for this recipe so I have more control over the salt, however, salted butter is fine and not a dealbreaker here.
• Onions– You can use yellow, white or sweet onions.
• Beef chuck roast– Perfect cut for this recipe, always so tender.
• Homemade Dry Onion Soup Mix- I use this one from Wellness Mama. You can use a package if you prefer, I just like homemade better.
• Beef broth– I prefer low sodium, but feel free to use your favorite.
• Red wine– NOT cooking wine (if you wouldn’t drink it on it’s own, don’t use it in your food- ha)! I like a nice Merlot or Red blend. Regular or Non-alcoholic works just fine.
• Fresh garlic-minced or pressed. I use this garlic press to make it quick and easy.
• Salt & Pepper- For seasoning the meat, and to taste when it’s finished. Be generous when salting the chuck roast, it helps tenderize the meat.
• Provolone cheese– This is the perfect flavor and meltiness! You can certainly swap it for another variety if desired. White cheddar is very tasty too. Mozzarella if you like something more mild.
• French rolls– I usually find these in the deli section of the grocery store. Hoagie rolls or Ciabatta also work well.

How to Make French Dip Sandwiches

1. Caramelize the onions.
2. Salt and pepper the chuck roast and place in the slow cooker.
3. Add onion soup mix, broth, wine, caramelized onions and garlic
4. Cook on low 8 hours
5. Shred meat and reserve the juices for au jus
6. Slice and butter the french rolls, broil for a few minutes
7. Place meat and and cheese on the bottoms of the rolls and return to broiler to melt cheese
8. Serve immediately

Tips & Tricks

• You do not have to use home made french onion soup mix, however, I am a big proponent of real food, and there is definitely preservatives, msg, and artificial things happening in the prepackaged mix. But, no judgement here, do what you gotta do!
• For the au jus, you will have a lot of liquid. Take out a few cups and let it stand in a bowl, then you can skim off the fat and it’s ready for dipping. I serve it in ramekins, 1 per person.
• The secret to a super tender roast is low and slow, so I recommend cooking this on low for the 8 hours or longer.

If you’re looking for more hearty sandwiches the whole family will love, don’t miss this Chicago Italian Beef recipe, it’s juicy, flavorful, and makes a perfect dinner any night of the week.

Storing Leftovers

Fridge- Store the shredded beef and au jus separately in the fridge for up to 5 days. Reheat gently on the stove or in the microwave, and assemble fresh sandwiches when ready to serve. This is a great make ahead recipe, in my opinion, it tastes even better the second day.

Freezer- Freeze the shredded beef with some of the au jus to keep it moist. Thaw overnight in the fridge and reheat before serving. I don’t recommend freezing assembled sandwhiches, but you can freeze rolls and you can even freeze cheese.

What To Do With Leftover Roast Beef

• Serve the beef on top of egg noodles and add in your favorite vegetable~green beans, broccoli, carrots.
• Use leftover beef for French Dip Sliders, always a crowd pleaser.
• Serve the beef over Wild Rice or Boursin Mashed Potatoes and again add your favorite Roasted Veggies or another Side Dish.
• Make a big pan of Nachos starring this tender roast beef smothered in cheese, topped with black beans, peppers, tomatoes, avocados, sour cream and salsa.
• Use it instead of ground beef in tacos, taco soup, or chili.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Behind the Recipe

You know how food can bring back certain memories? Well, Slow Cooker French Dip sandwiches brings me back to my adolescent years. My best friend Stacey and I would go out to eat at the local Arnie’s restaurant that was within walking distance of our house. This was our favorite dish they had and we got it every single time. Plus, we just thought we were so grown up, going to a restaurant all on our own. I don’t remember how old we were but certainly old enough to be out on our own, but not old enough to drive.

No need to visit your local restaurant, you can enjoy this recipe from the comforts of your own home, and, it’s restaurant quality!

whether it’s game day, a cozy Sunday dinner, or a make-ahead meal for a full weeknight, this Slow Cooker French Dip is sure to bring everyone running to the table.

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Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

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Slow Cooker French Dip Sandwiches

Tenderest roast beef on a crispy french roll with melted provolone dipped in savory sauce.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 12 people

Calories 495kcal

Author Chellie Schmitz

Ingredients

• 3 tablespoons unsalted butter plus more for buttering the rolls.
• 3 onions sliced
• 5 lbs beef chuck roast
• 1/4 cup homemade french onion soup mix see link in blog post
• 3 cups beef broth
• 6 oz red wine
• 3 cloves crushed garlic
• salt and pepper
• 6 French rolls
• sliced provolone cheese

Get Recipe Ingredients

Instructions

• Caramelize the onions by cooking them in a large frying pan on medium low heat in 3 Tbs butter until deep brown. (this can take awhile, but prep your other ingredients while you're waiting)
• Salt and pepper the roast on both sides and place in the slow cooker.
• Add soup mix, broth, wine, garlic and caramelized onions.
• Cook on low for 8 hours (or longer)
• Reserve about 3 cups or so of the juices, let it stand in a bowl for 10 minutes, skim off fat.
• Shred the beef with 2 forks, it should be very tender. Return it back to the slow cooker.
• Slice the rolls and butter them, place under the broiler for a few minutes until golden.
• Pile some beef on the bottom part of the roll and top with a slice of cheese, return to the broiler to melt the cheese.
• Cover with the top of the bun and serve immediately with au jus for dipping.

Notes

• You do not have to use home made french onion soup mix, however, I am a big proponent of real food, and there is definitely preservatives, msg, and artificial things happening in the prepackaged mix. But, no judgement here, do what you gotta do!
• For the au jus, you will have a lot of liquid. Take out a few cups and let it stand in a bowl, then you can skim off the fat and it’s ready for dipping. I serve it in ramekins, 1 per person.
• The secret to a super tender roast is low and slow, so I recommend cooking this on low for the 8 hours or longer.

Nutrition

Calories: 495kcal | Carbohydrates: 23g | Protein: 40g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 921mg | Potassium: 757mg | Fiber: 1g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 10mg

This recipe is adapted from baking bites.

The post Slow Cooker French Dip Sandwiches appeared first on Art From My Table.