Slow Cooker Taco Soup is a quick and easy dinner recipe with all your favorite Mexican flavors that takes just ten minutes to prep!
The easiest way to cook soup is in the slow cooker. Toss in all the ingredients in and eight hours later you're walking in the door to a wonderful smelling hot soup that will warm you up from the inside out.
Push the canned soup away and bring out your slow cooker for this delicious Slow Cooker Taco Soup!
I love winter! Just kidding! But I do love the comforting warm foods I eat during the cold winter months.
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Slow Cooker Minestrone Soup is a perfect hearty and comforting soup, perfect for a cool day! This eas minestrone soup recipe is packed full of fresh vegetables, pasta, and beans and made in the crock-pot so you can have a delicious soup with little effort!
Easy Minestrone Soup
If you have ever ordered the Minestrone Soup from Olive Garden you know that minestrone soup is packed full of so much goodness and flavor. This minestrone soup is one of the easiest soups you'll ever make! You'll need to slice and dice a few fresh vegetables, but otherwise, you'll just dump everything into the crockpot and a few hours later you're almost ready to have this delicious soup for dinner.
The last 30 minutes before you're ready to eat you'll throw in some of your favorite small pasta noodles, zucchini, and some canned beans. At the last second toss in some fresh spinach if desired.
Hi! It's Aimee from Like Mother, Like Daughter - where I'm all over sharing my favorite easy family dinners and desserts. I'm back again today sharing one of my favorite soups with you, and even better? It's made in the slow cooker!
How do you make this Minestrone Soup Recipe?
One great thing about this minestrone soup recipe is it's a great way to clean out your fridge and pantry. Use a bunch of leftover vegetables from your fridge, and some canned foods from your pantry! You can use any vegetables you have or any types of beans you have. Vegetable broth or chicken broth. And any small pasta noodles you have on hand!
This minestrone soup is one of those ultimate winter comfort foods. It's easy to make, and so nice to have a piping hot bowl of soup ready to eat at the end of a long day! You might also like this Slow Cooker Chicken Enchilada Soup.
Helpful Tips to Make Slow Cooker Minestrone Soup:
You can make substitutions for all the ingredients based on what you have on hand! Use any pasta noodles, chicken broth instead of vegetable, almost any canned beans, and a variety of vegetables.
Save time, by chopping your vegetables up the night before, so all you have to do in the morning is throw everything into the crockpot.
To freeze, bring the soup to room temperature and store in airtight containers. To serve, thaw in the refrigerator and warm over medium heat. The pasta may break apart when you reheat it, so if you are making it for the freezer, leave out the pasta until you heat it up.
What you will need to make Slow Cooker Minestrone Soup:
A Slow Cooker - I like mine that is programmable so it’ll only run as long as I want it to then it turns to warm, so food doesn't get overcooked.
A Ladle - perfect for scooping out big bowls of soup!
Enjoy!
With love from our simple kitchen to yours.
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Slow Cooker Minestrone Soup is a perfect hearty and comforting soup, perfect for a cool day! This soup recipe is packed full of fresh vegetables, pasta, and beans and made in the crock-pot so you can have a delicious soup with little effort!
prep time: 20 MINScook time: 2 hourtotal time: 2 hours and 20 mins
Ingredients
2 (14.5 ounce) cans diced tomatoes
1 cup diced carrots (about 3 carrots)
1 cup diced celery (about 3 celery stalks)
1 cup diced yellow onion (about 1 small onion)
3 cloves garlic, minced
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 bay leaves
4 cups vegetable broth
2 cups water
1 cup sliced zucchini (about 2 small zucchinis)
1 1/2 cups small dried pasta
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup spinach
shredded Parmesan, for serving
Instructions
Place diced tomatoes, carrots, celery, onion, garlic, salt, pepper, basil, oregano, rosemary, thyme, and bay leaves in the slow cooker.
Pour in the vegetable stock and water. Stir everything together.
Place lid on the slow cooker and cook on high for 2-3 hours, or on low for 5-6 hours, until the vegetables are tender.
Stir in zucchini, pasta noodles, kidney beans, and cannellini beans. Cook for 20-30 minutes on high until the pasta is tender.
Stir in the spinach and cook for 1 minute, before serving.
Serve topped with shredded parmesan if desired, and with warm bread.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same, and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. Sumber https://www.theslowroasteditalian.com
Slow Cooker Nacho Dip recipe is luxuriously creamy and cheesy, loaded with perfectly browned ground beef, diced chiles, and hot salsa.
Slow Cooker Nacho Dip will become your go-to appetizer! You can easily feed a party, which is very handy during the busy holiday season. Once you try this homemade Slow Cooker Nacho Dip you will never go back to store-bought. The dip is made with a handful of ingredients only.
All you have to do is add them to the slow cooker and let it to it's magic. Now, this is how I like to cook, I really appreciate when the slow cooker does all the hard lifting. This cheesy dip is packed with taco seasoned browned beef, chunky salsa, sweet onion and diced green chiles for extra flavor. Serve it over corn chips, with fresh Pico de Gallo and sour cream!
Hey guys, it's Catalina from Slow Cooker Baked Potato Soup, seriously guys, its a must try with 9M views on Facebook itself! I am back with another slow cooker recipe for you, that you will just love for how easy and tasty it is!
This bread is super simple, great for a party, and can be prepped ahead of time if you're in a pinch when party planning. It's a great touch on a holiday table as an alternative to traditional rolls.
Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen<-- click here to order.
The green chiles are optional if you want to add more heat to the dip, add more diced green chiles.
The dip can be easily made vegetarian by skipping the beef, you can replace it with canned black or navy beans. Make sure to wash and drain the beans first.
Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and let's face it, it makes comfort food taste even better!
Velveeta cheese - it's a soft cheese that melts really well and is usually used in dips.
Enjoy!
With love from our simple kitchen to yours. Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!
See how easy this Slow Cooker Nacho Dip is to make. Watch the video!!!
Yield: 8Author: Catalina Castravet
Slow Cooker Nacho Dip
Slow Cooker Nacho Dip recipe is luxuriously creamy and cheesy, loaded with perfectly browned ground beef, diced chiles and hot salsa.
prep time: 10 minscook time: 1 hour and 20 minstotal time: 1 hours and 30 mins
Ingredients
1 pound ground beef
1 teaspoon taco seasoning
1 medium sweet onion, diced
1 (4-ounce) can diced green chiles, or more
1 (15.5-ounce) jar chunky mild salsa, (or hot)
1 (32-ounce) brick Velveeta cheese, sliced into 4 smaller logs
Instructions
Add ground beef to hot, 9 or 10-inch cast-iron skillet, over high heat. Don't break down the beef right away, let it cook for 3-4 minutes first, this way it caramelizes first. Start breaking it down after that, add 1 teaspoon of taco seasoning to it, or just salt and pepper and cook for 5-6 more minutes stirring often, or until the beef is fully cooked and nicely browned. Drain excess fat.
Transfer cooked and drained beef to the slow cooker, add diced onion, diced green chiles, salsa, and Velveeta cheese.
Cook on high for 1 hour or on Low for 1 1/2-2 hours. Stir the mixture every 30 minutes.
The dip is done when the cheese is fully melted and combined with the other ingredients when stirred. Place slow cooker on warm to keep the dip creamy and melty and serve with corn chips.
Garnish dip with sour cream and homemade or store bought Pico de Gallo, chopped fresh parsley and green onions.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. Sumber https://www.theslowroasteditalian.com
Crockpot Chicken Fajitas are perfect for a fabulous no-fuss dinner! This simple recipe comes together in a flash. You simply layer the ingredients and go. It just about cooks itself. This dish is absolutely bursting with flavor and sure to be a go-to in your house too!
Serve them with warm flour tortillas and Mexican rice and you may never go out to dinner again. This is surely destined to be our next game day dinner.
I absolutely love fajitas and Chad and I order them every time we go to a Mexican restaurant and I still can't get enough. I have made them at home, but I was looking for a simple recipe that is no-fuss after a long day of work and I finally have it for you.
I am always looking for quick and easy dinner ideas and I saw a video one day from Buzzfeed that showed taking the chicken out of the slow cooker after 3 hours on high to get chicken strips where as chicken at 8 hours on low will give you shredded chicken.
So I decided to give it a go. I am usually too impatient to wait for cooking all day so I usually cook on high so this was absolutely perfect for my chicken fajitas dish I had been thinking about.
I started with the standard chicken fajita fixin's. I started with my favorite salsa flavors (tomatoes, white onions, jalapeno, garlic and lime juice) and add the bell peppers. The chicken is seasoned with my homemade taco seasoning and that brings in the rest of the flavor party! This dish is very versatile, so feel free to use your favorites.
Needless to say these are my go to Chicken Fajitas. The chicken is moist and tender. This dish is bursting with flavor. I truly ate these fajitas for lunch every day for a week. They are so good I couldn't help myself. Enjoy.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen<-- click here to order.
The longer it cooks the more tender it will become. If you remove it sooner, you will be able to slice it. About 3 hours on high or 6 hours on low. Longer time will yield pulled chicken, which is equally delicious. If that is what you desire, remove chicken from slow cooker after long cook time and shred with 2 forks.
Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.
What you will need to make Crockpot Chicken Fajitas:
Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
See how easy these Crockpot Chicken Fajitas is to make. Watch the video!!!
Yield: 8Author: Donna Elick
Crockpot Chicken Fajitas
Lazy Day Crockpot Chicken Fajitas are perfect for a fabulous no-fuss dinner! This simple recipe comes together in a flash. You simply layer the ingredients and go. It just about cooks itself. This dish is absolutely bursting with flavor and sure to be a go to in your house too!
prep time: 5 MINScook time: 3 hourtotal time: 3 hours and 5 mins
Ingredients
3 bell peppers, sliced (I used red, orange and yellow)
Add half of the peppers, onions, jalapenos and tomatoes to the bottom of a 5 quart slow cooker.
Layer chicken on top of vegetables. Sprinkle 1/2 of taco seasoning over chicken breasts and flip them over. Season the other side with the remaining 1/2 of seasoning.
Add garlic and remaining jalepenos on top of chicken. Then add remaining vegetables. Squeeze lime juice over top. Cover and cook on high 3-4 hours or low for 6-8 hours.
Remove chicken from slow cooker and slice into strips. Return to slow cooker and mix with tongs. Allow to simmer in juices for 10 minutes.
You can drain extra liquid from slow cooker or transfer liquid to a saucepan and cook until reduce and use as a sauce on your fajitas.
Serve and enjoy!
DONNA'S NOTES
The longer it cooks the more tender it will become. If you remove it sooner, you will be able to slice it. About 3 hours on high or 6 hours on low. Longer time will yield pulled chicken, which is equally delicious. If that is what you desire, remove chicken from slow cooker after long cook time and shred with 2 forks.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Salsa Chicken Crockpot is so easy it just about cooks itself. Chunks of tomato, onion, and chiles are speckled through the perfectly tender and juicy chicken. We have included tips for substitutions and using what is in your pantry to create your own version along with serving suggestions to make one meal and repurpose it into several future meals.
As well as serving suggestions and ideas for the leftovers. This is a go-to in my "what's for dinner?" arsenal, and it will be in yours too.
One day I was talking to my friend and she told that I can make the easiest dinner ever by tossing in a jar of salsa with some chicken. I said, what? Just salsa and chicken? So I gave it a try.
Well, after several tests I came up with the most amazing simple dinner and it is a go-to in my house. When you are working with 2 ingredients you really want them to be the best ingredients you can find. Whether that means homemade salsa or store-bought is up to you. But, I have a few tips for add-ins and using what you have on hand to stretch this meal.
Cooking from your pantry can add some creative twists to this Salsa Chicken Crockpot.
Add a can of rinsed and drained black beans or kidney beans to the bottom of the slow cooker.
Add a can of drained niblet corn or 2 cups of frozen corn to the bottom of the slow cooker.
Add in a couple tablespoons of your favorite taco seasoning to really make the flavor pop.
Add Colby Jack cheese.
If you are short on salsa, use a can of diced tomatoes with peppers or a can of diced tomatoes and a can of jalapenos or green chilis. This recipe is really forgiving. Get creative and see what you can come up with.
Add a couple tablespoons of cream cheese for a creamy version.
What to Serve with Salsa Chicken Crockpot
Salsa Chicken Crockpot is amazing served on a flour or corn tortilla.
Serve it over a rice and veggies for a scrumptious rice bowl.
This is delish on a bed of lettuce for an amazing salad.
Try on crunchy taco shells with lettuce and cheese on top.
Are you a nacho lover? This could be a new favorite. Lay down tortilla chips, then salsa chicken, then top with cheese, black olives, sour cream and guacamole. YUM!
My family loves flautas (flour taquitos). So, I took the leftover salsa chicken and mixed it with cream cheese and Colby Jack cheese and rolled it up in flour tortillas. I froze them and when I am ready to make them, I pop them in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through and my family goes crazy over them!
Whatever you choose, go with whatever works for you. Because honestly this salsa chicken is absolutely amazing!!!
Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen<-- click here to order.
Helpful Tips to make 2-Ingredient Crockpot Salsa Chicken:
To freeze for later use: Prepare taquitos as described. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. They keep well for 6 months.
I prefer my Lazy Day Salsa (recipe on TheSlowRoastedItalian) and Rojo's Fire Roasted Medium Salsa.
What you will need to make 2-Ingredient Crockpot Salsa Chicken:
Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and let's face it, it makes comfort food taste even better!
Enjoy!
With love from our simple kitchen to yours.
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2-Ingredient Slow Cooker Salsa Chicken is so easy it just about cooks itself. This fantastic simple recipe is officially part of our Lazy Day collection. Chunks of tomato, onion, and chiles are speckled through the perfectly tender and juicy chicken. And, just like every easy recipe, there are tips and tricks to make this a simple dish, a fabulous dinner!
prep time: 2 MINScook time: 4 hourtotal time: 4 hours and 2 mins
Ingredients
2 pounds boneless skinless chicken breasts
16 ounces your favorite salsa
salt and pepper to taste
Instructions
Place chicken breasts on the bottom of the slow cooker. Pour salsa over top. Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred chicken. Season with salt and pepper to taste. Mine usually needs just a pinch.
Serve and enjoy!
DONNA'S TIPS
My family loves flautas (flour taquitos). So, I took the leftover salsa chicken and mixed it with cream cheese and Colby Jack and rolled it up. Froze it and when I am ready to make it, I pop it in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through and my family goes crazy over them!
To freeze for later use: Prepare taquitos as described. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. They keep well for 6 months.
I prefer my Lazy Day Salsa (recipe on TheSlowRoastedItalian) and Rojo's Fire Roasted Medium Salsa.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. Sumber https://www.theslowroasteditalian.com
One-Pot Taco Spaghetti is all of your favorite taco flavors in pasta form! This wonderfully cheesy, fiestalicious spaghetti recipe is on your table in less than 30 minutes with only one pot to clean!
Do you love spaghetti? Do you love tacos? Well, now you can eat them together at last! This juicy beef is seasoned with Mexican spices and cooked with onions, garlic, green chilies, roasted diced tomatoes and of course our spaghetti then smothered with cheeeeese! The spaghetti cooks right IN the seasoned liquid for simple prep, minimal cleanup, and extra flavooooor.
Hi all, its Jen from Carlsbad Cravings and I am excited to be with you again sharing a quick and easy new family favorite! This One Pot Taco Spaghetti couldn’t be any easier or more delicious and is ideal for a busy night when you are wondering “what’s for dinner?” If you need another easy, feistalicious dinner, check out my Slow Cooker Creamy White Chicken Chili. Now pull out a chair because this One Pot Taco Spaghetti is about to become a regular at your kitchen table!
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen<-- click here to order.
I use lean ground beef but you are welcome to use your fav: ground turkey, ground sausage etc., even chopped chicken will work great!
I use 1 tablespoon beef bouillon which is the equivalent of 3 beef bouillon cubes. I use beef bouillon as it is less expensive than beef broth but you are welcome to substitute 3 cups of the water with 3 cups low sodium beef broth and omit the beef bouillon.
We break our spaghetti pieces in half so they can be fully emerged in the water. Break all your pieces in half before you starting to add them to the pot so they will cook more evenly.
It is important to stir the spaghetti occasionally then replace the lid because we don’t want the spaghetti to stick to the bottom and we want the spaghetti to cook evenly. Replacing the lid keeps the water from evaporating too quickly.
There are variables in the exact amount of water needed to cook our spaghetti such as how often the lid is removed, how hot the liquid is simmering, etc., but the required liquid should be very close to the 5 ¾ cups listed. If you find the liquid is all absorbed by the spaghetti before it is al dente, then simply add more water, a little at a time until the spaghetti is cooked through. It is normal for there to be some water remaining when the spaghetti is cooked because this melts with the cheese helping to coat our spaghetti.
This One Pot Taco Spaghetti cooks in roughly 12-15 minutes after the water starts to boil. As with all pastas, you are going to want to start checking for doneness at the earlier 12 minute mark, because there is nothing worse in than soggy pasta for dinner!
What you will need to make One-Pot Taco Spaghetti:
Large Soup Pot or Dutch Oven – this is essential in this recipe as we are cooking everything in one pot – so it needs to fit into one pot with ease so there is enough movement for the pasta and the water to boil along with all the other ingredients.
Cheese Grater - this kitchen tool gets more love than almost any other tool in my kitchen because I am a huge proponent of FRESHLY grated cheese as opposed to bagged shredded cheeses. Using freshly grated cheeses saves money, tastes better, and MELTS better. In this One Pot Spaghetti Pasta, you really want a good melting cheese.
Enjoy!
With love from our simple kitchen to yours.
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One-Pot Taco Spaghetti is all of your favorite taco flavors in pasta form! This wonderfully cheesy, fiestalicious spaghetti recipe is on your table in less than 30 minutes with only one pot to clean!
prep time: 5 minscook time: 20 minstotal time: 25 mins
Ingredients
1 pound lean ground beef
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon beef bouillon
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for heat)
16 ounces uncooked spaghetti, pieces broken in half
2 (14.5 oz) cans fire roasted diced tomatoes, with liquid
1 (4 oz) can mild diced green chilies
5 3/4 cups water
2 cups freshly grated sharp cheddar cheese
Garnishes (optional)
Shredded sharp cheddar cheese
Diced tomatoes
Diced avocadoes
Chopped cilantro
Sour cream
Instructions
Brown ground been and onions in a Dutch oven or large soup pot over medium high heat, crumbling beef as you cook. Drain off grease. Add garlic, beef bouillon and all seasonings and cook an additional 30 seconds over medium high heat.
Stir in spaghetti, tomatoes, green chilies and water. Bring to a boil then reduce heat to a simmer over medium-low heat. Cover and cook 12-15 minutes OR until pasta is al dente, stirring occasionally and replacing lid. Add additional water a little at time if water evaporates before spaghetti is cooked. Once cooked, there should be a little water remaining.
Remove from heat and stir in cheese a handful at a time until melted. Season with additional salt and pepper to taste. Top with desired garnishes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. Sumber https://www.theslowroasteditalian.com
