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Simple Holiday Survival Recipe: Turkey Breast Of Wonder (Crockpot)

Turkey Breast of Wonder (and photo credit) from
Turkey Breast of Wonder (and photo credit) from

I did not make up the title of this recipe, but I have to be in full agreement with the title!  I discovered this recipe online on the site, a great site with lots of family friendly recipes. My first reaction was, “Yuck, turkey in a crockpot?”, but then I thought about how simple it sounded. And how great this would be for, perhaps, someone with very little room in their kitchen or oven (like apartment dwellers). A perfect way to save space in the mad dash to cook up a Thanksgiving Day meal!

I made the recipe a week ago, with the intention of taking photos of the final product. Well, the final product was so good, there was nothing left to take pictures of! (Photos are taken directly from!)

Though the skin was not golden brown like when you roast the turkey, this dish was seriously good, easy to make, and the turkey was very moist and fell off the bone!  And the drippings left in the crockpot make a TASTY gravy!


  • One 5-6 pound turkey breast (bone in)
  • 1/2 Cup Orange Juice (or chicken broth)
  • One packet Lipton Onion Soup Mix
  • One can whole cranberry sauce (14 oz.)
  • Salt & Pepper to taste (I did not use salt, because soup mix had enough for me!)


Place turkey breast in crockpot (be sure crockpot is large enough- you need to make sure the lid will fit over the turkey!).

In a bowl or measuring cup, mix together the OJ, onion soup mix and cranberry sauce. Pour mixture over the turkey breast, cover with lid, and let cook on low for 8-9 hours.

That is it!! Enjoy!! For my video version of this recipe, Click Here!

Be sure to check out the original post from!  I think she’s a cooking genius!

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Turkey Breast of Wonder (and photo credit) from


Crockpot Freezer Meals, Part 1: Recipes

Crockpot cooking is so easy to do — it is even easier when you prepare delicious Crockpot Freezer Meals in advance that can be thawed and popped into your crockpot at any time!  By investing as little as a half hour, you can create 4 flavorful and healthy crockpot freezer meals!

Important Note: For all CrockPot Freezer Meals, discard the freezer bag after placing contents in crockpot. Do not try to cook entire bag with contents in crockpot. (Sorry just need to clarify!)

As promised, here are the recipe links to the meals featured in Part 1 of my Crockpot Freezer Meals video:

Crockpot Mediterranean Lemon Chicken – Though this recipe from KSarahDesigns doesn’t call for cooking in a crockpot (they suggest grilling), I assure you, cooked on low for 8 hours (or 4 hours on high), produces a lovely, light chicken dish!  This would be perfect served with a rice pilaf.  Click Here For Link To Recipe!

Curried Chicken from The Gracious Pantry.
Curried Chicken from The Gracious Pantry.

Crockpot Curried Chicken – With dried fruits and warm curry, this recipe from is sure to become a family favorite. Click Here For Link To Recipe!

Crockpot Freezer Meals, Part 2: Recipes

Crockpot Mexican Chicken from
Crockpot Mexican Chicken from

Crockpot cooking is so easy to do — it is even easier when you prepare delicious Crockpot Freezer Meals in advance that can be thawed and popped into your crockpot at any time!  By investing as little as a half hour, you can create 4 flavorful and healthy crockpot freezer meals!

Important Note: For all CrockPot Freezer Meals, discard the freezer bag after placing contents in crockpot.  Do not try to cook entire bag with contents in crockpot. (Sorry just need to clarify!)

Here are the recipe and link to the meals featured in Part 2 of the Crockpot Freezer Meals Video:

Crockpot Honey Sesame Chicken – This recipe from is so yummy, you may never order chinese take out again!  Click Here For The Recipe!


Crockpot Mexican Chicken – This is my own recipe, and I love it because it is so simple to do!


5 Boneless, Skinless Chicken Breasts

1 can Rotel Tomatoes (Choose any variety that works for you – I used with Cilantro and Lime)

1 can (4.5 oz.) Chopped Green Chiles

2 T. Chopped Garlic

2 T. olive oil

1 teaspoon Cumin

1/4 teaspoon Smoked Paprika (for a slightly smokey taste – omit if you prefer)

1 can Black Beans, rinsed (I use reduced sodium kind)

To make a thicker sauce: At end of cooking time, take 1/4 cup of sauce from crockpot, add 1 tsp. cornstarch, whisk, and add back to crockpot and stir.


Instructions: Combine all ingredients in Gallon Freezer Bag; mush around to distribute ingredients.  Freeze (or use right away!).  For crockpot cooking: thaw bag in fridge overnight, then pop contents of the bag into crockpot. (Discard bag; do not try to cook in the bag!)  Cook on low for 8 hours, or high for four hours. Serve with side of choice!

Recipe: Crockpot Ropa Vieja


Crockpots are the ultimate in easy cooking!  Ropa Vieja is a cuban dish that is so versatile ~ You can serve it over yellow rice, you can stuff it in Tacos or Burritos, or you can make sliders out of it.  It is great to serve to a crowd, so you can keep your holiday entertaining simple!   When I make this dish, I tend to be generous with the spices.  I’ve listed lower spice amounts here, but feel free to play with the amount of spices yourself, based on your personal taste!

(FYI – Ropa Vieja is Cuban for “Old Rags” because it is shredded!)

Crockpot Ropa Vieja
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Ropa Vieja is a cuban dish that is so versatile ~ You can serve it over yellow rice, you can stuff it in Tacos or Burritos, or you can make sliders out of it. It is great to serve to a crowd, so it is great for football games, holiday, or just entertaining for a crowd!
Recipe type: Slow cooker/Main dish
Cuisine: Cuban
Serves: 8 servings
  • 2 lb. Pork Tenderloin OR 4-6 Boneless Chicken Breasts
  • 1 cup Mojo Sauce/Marinade (find it in ethnic or mexican food aisle of grocery store)
  • 1 cup Chicken Broth (add more if you would like more liquid)
  • 2 T. Minced Garlic (add more or less to taste)
  • 1 tsp. cumin (add more to taste)
  • 1 T Chili Powder (add more to taste)
  • 1 Vidalia Onion, chopped
  • 1 can Rotel tomatoes with green chilies
  • Optional Ingredients (If you like smokey flavor):
  • ½ tsp. Smoked Paprika
  • 1 or 2 smoked chipotle peppers, finely chopped (Found in the mexican food aisle in a can)
  1. NOTE: The ingredients list is for a milder version of this recipe. If you love spiciness, increase the garlic to 4 T.; cumin to 1 T; Chili powder to 2 T. I recommend playing with the ingredients based on your taste!
  2. Place chopped onions in bottom of crockpot; lay meat over the onions.
  3. Pour chicken broth and mojo sauce/marinade over meat.
  4. Add spices, can of Rotel, and any remaining ingredients.
  5. Cover and cook on high for four hours, or low for 8.
  6. When it is finished cooking, use two forks and gently shred the meat right in the crockpot and mix it well into the juices. (Learn from my mistake - use oven mitts when shredding - the steam is extremely hot!)
  7. Serve over yellow rice and sprinkle with cheddar cheese. Or serve it up as taco meat/burrito meat, or as sliders on mini rolls. I love to use green Tabasco sauce (it is milder) as a condiment with this.




Crockpot Minestrone Soup

Winter seems to just call for the slow cooker! I love my crockpot for all sorts of things, but I especially love making soups. Soups are my comfort food – I have fond memories of my mom making soups on a cold winter’s day. We would rip off a piece of warm, crusty bread to dip in and get every last drop of delectable broth in the bowl!

This recipe is a nod to my time living in Boston’s North End — the Italian neighborhood! Crockpot Minestrone Soup is perfect to prep the day before, refrigerate, then set it on low for 8-10 hours.


Crockpot Minestrone Soup
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A Great Winter Warmup Recipe! Full of veggies & protein-packed with kidney and white beans, this Italian style soup will be a favorite!
Recipe type: Soup, slow cooker, crockpot
Cuisine: American Italian
Serves: 12 servings
  • 1 cup each of carrots, celery, green beans (and really any veggie you may need to get rid of in fridge - I added diced zucchini as well!)
  • 1 whole sweet onion, diced
  • 64 oz vegetable stock
  • 2 14.5 oz cans diced tomatoes - I used Fire Roasted, with Basil, Oregano & Garlic for more flavor!
  • 2 16 oz cans dark kidney beans, drained
  • 2 15.8 oz cans great northern beans, drained
  • 2 teaspoons minced garlic, 4 cloves
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1½ teaspoons dried thyme
  • ½ teaspoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1- 1½ cups dried elbow pasta - I used Ditalini style because i like the short macaroni!
  • Optional: You can also add ¾ cup quinoa if you want to add an extra "punch" of nutrients!
  1. Combine all ingredients, except pasta & quinoa (if using), into large crockpot.
  2. Cover and cook on high 4-5 hours, or low for 8-10 hours.
  3. In last 20 minutes of cooking add in the pasta (and quinoa if using), making sure the slow cooker is set on high for the last 20 minutes.
  4. Serve with bread and a little fresh parmesan and enjoy!


Crockpot Italian Beef

This is a super recipe to prepare the day before a big event or football game (think EASY tailgating!). Serve on sub rolls, with a little provolone cheese, roasted red peppers – OH SO GOOD!

Crockpot Italian Beef
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Juicy Italian-spiced beef, shredded and ready to serve at a tailgate or any informal event! This recipe is perfect to serve up on sub rolls, with a little provolone cheese, some roasted red peppers!
Recipe type: Main Course
Cuisine: Italian
Serves: 6-8 servings
  • 3 cups water or beef broth
  • 1 teaspoon of each: sea salt, black pepper, oregano, basil, onion powder, and garlic powder
  • 1 bay leaf
  • One package of dry, Italian salad dressing mix (I used Zesty Italian!)
  • 1 cup sweet onion, chopped
  • 5 lb. rump roast
  1. Place rump roast into crockpot.
  2. Sprinkle onions over roast.
  3. In a saucepan, boil the water (or broth if you are using that).
  4. Add the spices, bay leaf and Italian dressing mix and stir. Bring to a rolling boil and turn off heat.
  5. Pour the mixture over the roast, then cover and cook on low for 10 hours.
  6. Serve on toasted sub rolls with melted provolone cheese, roasted red peppers and salted onions! Enjoy!

Game Day Recipe Round up: Sliders, Sliders, Sliders!

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When it comes to Game Day Foods, there is nothing better than a slider! These petite sandwiches are jam-packed with flavor, yet they are easy to handle with one hand (as you sip your favorite game day beverage with the other hand!).

This is a round up of slider recipes from my site and around the web! I think they are PERFECT for the Big Game!

Game Day Roast Beef Sliders from
Game Day Roast Beef Sliders from

Roast Beef and Swiss Sliders: This recipe is currently blowing up Pinterest! I’m getting around 200-300 visitors to my site just to view this recipe! So enjoy it – it’s a good one! Click HERE to go to the recipe!




IMG_9420Grilled Veggie Sliders With Sun-Dried Tomato Pesto SpreadClick HERE.




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Ropa Vieja (Cuban Shredded Chicken) – This Slow Cooker recipe is perfect for serving on slider rolls! Click HERE.



Click HERE to see even MORE Super, Game Day Recipes To Feed A Crowd from!

And here are a few other slider recipes from around the web (Click the name of the site to be directed to the recipe):

Turkey Bacon Ranch Sliders from
Turkey Bacon Ranch Sliders from


Turkey Bacon Ranch Sliders from Wine & Glue.






Smokey Baby Portobello Sliders from
Smokey Baby Portobello Sliders from


Smokey Baby Portobello Sliders from





Slow Cooker Corned Beef Reuben Sliders from A Southern Soul.
Slow Cooker Corned Beef Reuben Sliders from A Southern Soul.


Slow Cooker Corned Beef Reuben Sliders from A Southern Soul.





Philly Cheesesteak Sliders from Home. Made. Interest.
Philly Cheesesteak Sliders from Home. Made. Interest.


Philly Cheesesteak Sliders from Home. Made. Interest.




Chicken Parmesan Sliders from
Chicken Parmesan Sliders from


Chicken Parmesan Sliders from





Thank you to WTLV-TV/NBC12 First Coast Living for inviting me on to share my favorite slider recipe!

Crockpot Mac & Cheese

High schools across the country look to parents to stock their concession stands during sporting events! As a parent of two student athletes, I know it can be hard to find recipes that SELL at the high school concession stand! Well, this recipe for Crockpot Mac & Cheese is a sure-fire, big seller! All that creamy goodness. The recipe comes from – be sure to check his site out for great recipes! I doubled the recipe and adjusted some of the spices!


Crockpot Mac & Cheese
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Creamy Mac & Cheese goodness in the crockpot (NOT from a box!). This is a large batch, but don't worry - it will go quick! This is perfect for large parties and for sports concession stands!
Recipe type: Crockpot
Cuisine: American
Serves: 16 servings
  • 4 cups elbow macaroni pasta, cooked for about 6 minutes and drained (yes, I undercook it!)
  • 2 cups milk
  • 1 cup sour cream
  • 4 cups shredded cheese (I used a combo of sharp and mild cheddar)
  • 8 T butter
  • 2 10¾ oz can cheddar cheese soup
  • 1 t salt (or to taste)
  • 1 t pepper (or to taste)
  • 1 t dry mustard
  • ¼ to ½ t Cayenne pepper (optional)
  1. In a large crockpot/slow cooker, combine the undercooked macaroni and all the remaining ingredients.
  2. Stir until well combined.
  3. Cover and set on low for approximately 2 hours.
  4. Stir every 30 minutes to ensure the cheese does not burn.
  5. Enjoy!

 SSD Crockpot Mac Cheese

A Few Concession Stand Tips:

Making hot dogs for the stand? Don’t worry about grilling them – use your crockpot! Open your packages of hotdogs and empty them into the crockpot (adding whatever liquid is in the package, but no more!). To save room, stand the hot dogs up on one end to allow for large batches of hot dogs! Cover and cook on high for 2 hours, or low for 4 hours. So simple!

Provide Simple, Healthy Alternatives! When people are stuck all day or evening at an event, they would like a little healthy stuff thrown in! Cheese sticks, bananas, granola bars are always a welcome choice!

Have No Clue How To Run A School Concession Stand? Check out this terrific tutorial on the basics of a school concession stand from!

SSD Concession Stand Tips

Super Simple Game Day Recipes For A Crowd

Part of the fun of a Super Bowl Party, besides the game and the commercials, is the food! But you don’t want to spend your entire day in the kitchen and be exhausted when guests arrive. I like to prepare a main dish that cooks in a crockpot, where people can serve themselves when they feel like it. Then I supplement with simple appetizers and finger foods.  Here are a few of my favorites:

Crockpot Beef Barbacoa

Crockpot Beef Barbacoa from
Crockpot Beef Barbacoa from

Barbacoa refers to a way of cooking meat that originated in the Caribbean, and eventually was adopted in Mexico and the Southwest.  It is where the term “barbecue” came from, but this has nothing to do with an open flame! It is meat, slow cooked with wonderful spices, then shredded and served in a flour tortilla. In this recipe, I’m using chuck roast cut of beef.


  • 1/3 cup apple cider vinegar
  • 1/2 medium yellow onion
  • 2 tablespoons fresh lime juice
  • 4 cloves garlic
  • 4 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3/4 Cup beef stock
  • 3-4 chipotle chiles in adobo sauce, chopped  (The amount depends on the heat level you like)
  • 3-4 pound beef chuck roast


Combine vinegar, onion, lime juice, garlic,cumin, oregano, allspice, cloves, salt and pepper, beef stock in a blender and puree.

Place roast (trim off excess fat from roast) in crockpot and pour puree over the roast. Cover and cook on low for 8-10 hours, or high for 6 hours. Shred beef in crockpot and serve in soft (and warm) flour tacos. Serve with sour cream, shredded cheese, salsa, beans, or whatever else suits your tastes!

Un-Sloppy Joes

I loved sloppy joes as a kid, but they were always so messy! Well, a simple solution to that is serve them in pita bread halves! Use your favorite sloppy joe recipe (or use mine below!) and serve them in pita pockets! In this recipe, I use Stonefire Authentic Flatbread Pitas (yes, I love their products and use them a lot!). Stuff shredded cheese on top, add a dash or two of hot sauce and you have the neatest sloppy joes on the block! You can make this up ahead of time and put the beef in a crockpot to keep warm – guests just help themselves! Double the recipe for larger groups.


  • 1.5 pounds lean ground beef
  • 1/2 Cup onion, chopped
  • 1/4 green pepper, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • 1/2 Cup ketchup
  • 1 can tomato paste
  • 6 oz. water
  • 3 teaspoons brown sugar
  • salt and pepper to taste
  • 3 Stonefire Authentic Flatbread Pitas, halved to create 6 pockets


In a large pan, cook beef, onion and green pepper over medium high heat until beef is cooked.  Drain off liquid.  Add garlic powder, mustard, ketchup, tomato paste, salt, pepper, water and brown sugar. Stir until thoroughly blended, reduce heat to low and cook for 30 minutes. Serve in pita halves with shredded cheese and hot sauce as desired.

Thai Chicken Flatbreads

Thai Chicken Flatbread from
Thai Chicken Flatbread from

For a flavor change, try making a variety of flatbreads! Since I am a SIMPLE Solutions Diva, I used pre-made flatbreads by Stonefire Authentic Flatbread Naan because they are light and have a variety of flavors;  you can make your own flatbread dough if desired. Prep the flatbreads in advance, then toss in the oven as needed!

This is a nice spicy recipe with an asian twist:


  • 1 Cup cooked chicken, cut or shredded into small, bite-sized pieces (I used store-bought rotisserie chicken)
  • 6 Tablespoons thai peanut sauce (I used House of Tsang Bangkok Peanut Sauce)
  • 2 Tablespoons shredded carrots
  • 1 1/4 Cups shredded mozzarella (use more or less, depending on how cheesy you want your pizza)
  • 1 Tablespoon green onions, sliced on bias, for garnish
  • 2 Stonefire Authentic Flatbreads Naan, original flavor.


Preheat oven to 400 degrees (if using a pizza stone, place stone in oven before preheating).

In a bowl, toss chicken with 4 tablespoons of thai peanut sauce. Sprinkle mozzarella on both flatbreads. Divide the chicken mixture between the two flatbreads. Sprinkle with carrots and green onions. Drizzle each flatbread with 1 tablespoon of remaining thai peanut sauce.  Place flatbreads in oven for 5-10 minutes until cheesy is melty.

Serve warm!

A BIG THANK YOU to Stonefire Naan for providing me with a large selection so Stonefire Naan Flatbreads to use in this post!

Buffalo Chicken Dip

Love Buffalo Chicken Wings but want to avoid the mess and the bones? Try this simple recipe, courtesy of my sister-in-law, Jennifer.  This stuff is truly addictive! Serve warm with corn chips or pita wedges.


  • 1 Rotisserie chicken, shredded and cut into bite-sized pieces (approx. 2.5 cups)
  • 1 6 oz. bottle of Texas Pete Hot Sauce
  • 8 oz. cream cheese
  • 1 Cup Ranch Dressing
  • 1 8 oz. bag mexican shredded cheese


Preheat oven to 350 degrees. Grease a 13×9 pan. Place shredded chicken in bottom of pan and pour hot sauce over the chicken, covering the chicken in sauce.

In a microwave safe bowl, place cream cheese and microwave for 30 seconds (until the cream cheese is softened). Add the ranch dressing and stir well. Pour mixture over the chicken; top the dish with the cheese and place in oven until the cheese is melted and the entire dish is bubbly (approximately 15-20 mins). Serve with chips.

Magic Cookie Bars

Magic Cookie Bars from
Magic Cookie Bars from

A blast from childhood, these scrumptious bites of chocolate and coconut goo are so sweet, just one or two will do! Make them the day before and store at room temperature.


  • 3/4 Cup butter, melted
  • 2 1/4 Cup graham cracker crumbs (about 18 crackers)
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 Cup semisweet chocolate morsels
  • 1 Cup butterscotch flavored chips
  • 1 Cup sweetened flaked coconut
  • 1 Cup chopped pecans (Not everyone likes pecans, so I use 1/2 cup and place pecans on one side)


Heat oven to 325 degrees. Coat 13×9 inch glass baking pan with non-stick cooking spray (I actually used a 9×9 pan, made the layers thicker, and cooked them longer.)

Melt butter in the glass dish, and add graham cracker crumbs. Mix thoroughly and press into bottom of prepared pan. Layer evenly with chocolate chips, butterscotch chips, coconut, and nuts. Pour sweetened condensed milk over mixture, making sure it covered entire surface of the pan.

Bake approximately 25 minutes or until lightly browned. Cool. Cut into bars. Store covered at room temperature, well hidden so everyone does not eat them all at once!


More Simple Super Bowl Recipe Ideas:

Looking for other simple, crowd pleasing recipe ideas for Super Bowl?  Try these:

Crockpot Ropa Vieja (Cuban Shredded Chicken or Pork) – Perfect to serve on yellow rice, in tacos or burritos!

Creamy White Chicken Chili – Crowd pleaser!

Simple Flatbread Appetizer Done Four Ways

Chipotle Chicken and Rice Soup – Warm and spicy!

Taco Cupcakes – Perfect for kids to make AND eat!

Toasted Coconut Refrigerator Cake – A wonderful sheet cake serves a crowd.

Simple Cocktails Round Up – Several recipes to choose from!

Roy’s Hawaiian Martini -Large Batch!

Sangria Di Cava – A White Sangria made with champagne

Thank you to WTLV-TV’s First Coast Living for inviting me on to share these yummy recipes!

Simple Fall Recipe: Hot Apple Cider


Watch your family and friends’ reactions when they walk into your home and smell this cooking on the stove or in the crockpot!

  • 2 Quarts fresh apple cider
  • 1/2 Cup brown sugar (or 1/4 Cup fresh maple syrup)
  • 1 Orange
  • 1 Apple
  • 2 teaspoons whole cloves
  • 4 cinnamon sticks
  • 15 allspice berries (or 1/4 teaspoon ground allspice)
  • Pinch of nutmeg
  • cinnamon sticks and small orange slices as garnish
  • Dark rum or spiced rum (optional)



Pour the apple cider into a large pot (or crockpot).

Wash, dry, then slice the orange into thin slices, leaving a 1/4 of the orange ready for juicing. Place slices into the apple cider, and squeeze the juice from the 1/4 of orange into the pot.

Wash, dry, then slice the apple into thick slices.  Push the whole cloves into the skin of the apple slices, and place into the pot (or just toss both apple slices and cloves separately into the pot for convenience!).

Add the cinnamon sticks, allspice, brown sugar, and nutmeg into the pot and stir well. Heat on low for 10-15 minutes (or place on warm in crockpot for hours!). Serve warm in cups garnished with a fresh cinnamon stick and a small slice of orange.

For an adult version, serve with a shot of dark rum or spiced rum – YUM!


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