Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot, or freeze for later.

I can’t decide which I love better! These meatballs, my Thai meatballs or Mexican meatballs.

I grew up eating porcupine meatballs. My mom always made them in a clear sauce with broth and spices. Also she made meatballs large, so you eat only one or two meatballs.

This slow cooker porcupine meatballs recipe is amazing! Meatballs hold their shape while being flavorful and tender. And so juicy, saucy and filling because of brown rice and turkey’s high fiber and protein content.

Ingredients for Porcupine Meatballs

• Ground turkey: I use extra lean ground turkey because it is healthier. You can use any meat like extra lean ground beef, ground pork or ground chicken.
• Rice: We use brown rice because it contains bran and fiber. You can use white rice. The key is to use long grain rice so it sticks out. But you can use any, to be honest.
• Eggs: Eggs act as a binder although you can skip them. I tried and porcupine meatballs do not fall apart.
• Broth: Meatballs actually cook in a broth because we use uncooked rice. You can use homemade chicken broth or vegetable broth, Instant Pot chicken broth, broth from a carton or organic bouillon cubes mixed with water.
• Cornstarch: For the slurry to thicken the sauce.
• Simple seasonings like Italian seasoning, salt and pepper.

How to Make Porcupine Meatballs in Slow Cooker

This recipe yields 10 large porcupine balls. You can make 20 small ones.

I decided to make porcupine meatballs in slow cooker because I thought they make a perfect candidate for “dump and go” crockpot recipe. Even brown rice is uncooked!

• Shape the meatballs: In a large bowl, combine ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix very well and then shape into 10 large meatballs and place at the bottom of large crock pot.
• Slow cook: Cook for 4 hours on high heat or for 8 hours on low heat. While rice is slowly expanding it acts as a binder along with eggs to keep ground turkey shaped into meatballs.
• Thicken the sauce: At the end, whisk cold water with cornstarch, add to the slow cooker, cover and cook on High for 10-20 minutes or until thickened.

How to Make Porcupine Meatballs in Instant Pot

I am absolutely in love with my Instant Pot! No surprise, I cook meatballs in Instant Pot as well.

To cook porcupine meatballs in Instant Pot:

• Follow the recipe to form the meatballs.
• Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot.
• You can release pressure using Quick Release method. Open the lid and separate meatballs from each other, if necessary.
• Press Saute, whisk in a slurry and cook until sauce has thickened a bit. It helps to remove a few meatballs and then add them back.

Can I Bake Them?

Yes. Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Tips for Best Results

• Don’t overwork the meat mixture: Once all ingredients are incorporated with ground turkey, stop mixing. This will ensure your porcupine meatballs turn out light and fluffy.
• Use cold ingredients from the fridge: The colder is meat and eggs, the easier it is to shape the meatballs. They also turn out more juicy because the fat melts during cooking and not before.
• For easier rolling: Dip your hands into a bowl with water in between rolling each meatball.
• Do not open the lid: During slow cooking do not lift the lid and peek inside to check on meatballs. Every time you do that, the steam escapes and cooking time increases. It’s OK to check on meatballs towards the end though.

What Do I Serve Porcupine Meatballs with?

Porcupine meatballs are a meal on their own including the meat and rice. However, if you’re super hungry you could serve it with extra starch like healthy mashed potatoes or Instant Pot mashed potatoes.

I usually make super simple cucumber and tomato salad or garlic green beans to go with meatballs. They also pair well with cabbage like this braised cabbage and apples.

On lazy days, it is a green smoothie or just some crusty bread for mopping up the sauce!

How to Store

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Freeze cooked: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw porcupine meatballs in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.

Or freeze uncooked: Form the meatballs, place on a baking sheet and freeze for up to 2 hours. Then transfer to a Ziploc bag and store in a freezer for up to 3 months.

When ready to cook, I would recommend to bake them from frozen with extra 10 minutes. For Instant Pot, no changes are necessary. And for slow cooker, you have to thaw meatballs first and then cook as per recipe.

FAQs

More Dinner Recipes to Try

• Healthy turkey meatballs
• Turkey meatball soup
• Slow cooker turkey meatloaf
• Cranberry turkey meatballs

You might also love to browse all of my healthy ground turkey recipes!

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Slow Cooker Porcupine Meatballs

Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot.

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 12 minutes minutes

Servings 10 meatballs

Calories 193kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 2 pounds ground turkey chicken, beef or pork
• 1 cup brown rice uncooked, rinsed & drained
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon Italian seasoning or 1/2 tsp dried basil + 1/2 tsp dried oregano
• 1/2 teaspoon ground black pepper
• 3 cups chicken broth low sodium
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 2 tablespoons green onions, parsley or dill finely chopped (for garnish)

US Customary – Metric

Instructions

• In a large mixing bowl, add ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix just enough to combine.
• Form 10 large meatballs a size just a bit shy of a tennis ball’s size. Or you can make 20 or so smaller meatballs.
• Place in a single layer on a bottom of large slow cooker. Meatballs will fit snuggly. Just pack them gently and tight. Pour broth gently over the meatballs.
• Slow cook on Low for 7-8 hours or on High for 3-4 hours.
• In a small bowl, whisk cold water with cornstarch. Pour slurry over the meatballs, cover and cook on High for 10-20 minutes or until sauce has thickened. Serve warm.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
• In Instant Pot: Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot. Release pressure right away and separate meatballs. Press Saute, whisk in a slurry and cook until sauce has thickened a bit.
• In the oven: Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F oven for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Nutrition

Serving: 1meatball | Calories: 193kcal | Carbohydrates: 17g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 292mg | Fiber: 1g | Sugar: 1g

The post Slow Cooker Porcupine Meatballs appeared first on iFoodReal.com.

This meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. Even better, you can make it on the stove, in a slow cooker, or using an Instant Pot and it can be a freezer meal.

During the cooler months, we love hearty soups like vegetarian pasta fagioli, Instant Pot ham and bean soup and minestrone soup!

My mom used to make this mushroom bean soup for years. Her trick is to add a can of organic cream of mushroom soup and grate carrots very finely, so the soup gets a nice yellow color.

If you love mushrooms, this is the best bean and mushroom soup to cozy up to this winter. It’s savory and earthy with lots of mushrooms, hearty beans, and a sprinkle of fresh dill.

Why You’ll Love This Recipe

• One pot meal: Another delicious one pot meal for your recipe book, because you can never have too many!
• Affordable: Filled with budget-friendly ingredients, homemade soups are light on the wallet and freezer-friendly for when you need something quick and healthy.
• Hearty and flavorful: White bean mushroom soup is packed with protein and fresh veggies. The aromatics and fresh herbs lend to the amazing smell and taste, it’s so delicious!
• Can cook 3 ways: You have so many cooking options for this bean soup – stovetop, slow cooker, and Instant Pot so no matter what your schedule allows, you can enjoy a hot bowl.
• It’s also a freezer meal: If you’re meal prep obsessed like me, this soup recipe is for you! Just grab it out of your freezer and cook in your Instant Pot or slow cooker.

Ingredients for Mushroom Bean Soup

This mushroom bean soup recipe is brimming with simple ingredients.

• Mushrooms: I used white mushrooms because that’s all my grocery store had. Thinly sliced brown mushrooms would be the best.
• Onion: Finely chopped yellow or white onions add extra umami flavor to healthy soup recipes.
• Garlic: Freshly minced garlic sautéed with the onion enhances aromatics and flavor.
• Oil: You’ll need a splash of oil for frying, I used avocado oil.
• Vegetables: Chop up 3 celery stalks, and grate 2 medium sized carrots.
• Organic cream of mushroom soup: I use Pacific foods brand. If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors. Or see FAQs for a substitute.
• Beans: Use 3 cans of low sodium cannellini beans or white navy beans, rinsed and drained. If you have dried beans on hand, check out how to cook dried beans.
• Vegetable broth: You can use store-bought low sodium broth or homemade vegetable broth.
• Spices: Salt and pepper to taste.
• Herbs: I added bay leaves for an extra layer of flavor, then garnished with fresh dill. Fresh parsley is also a great choice.

How to Make White Bean and Mushrooms Soup

With minimal prep time and some simmering, this mushroom and bean soup is ready in 35 minutes!

There is recipe card below with full instructions for all cooking methods.

• Cook the mushrooms: Preheat a large pot on medium-high heat. Once hot, add oil and mushrooms and cook until golden brown, about 7-8 minutes. Transfer mushrooms to a large bowl.
• Sauté vegetables: Add remaining oil, onion, garlic, carrots, and celery to the same pot and reduce heat to medium. Sauté veggies for 5 minutes, stir in the cream of mushroom soup and cook for 30 seconds.
• Combine: Add mushrooms back in along with beans, broth, salt, pepper, and bay leaves. Stir to combine, cover, and bring to a boil. Then simmer soup on low heat for 20 minutes.
• Garnish and serve: Turn off heat and add dill. I let my white bean soup rest for 5 minutes so the flavors deepen. Then adjust seasonings to taste and serve.

Tips for Best Results

Here are some easy tips for making the best bean soup with mushrooms.

• Use brown mushrooms: For more flavor, use brown mushrooms or portobello mushrooms.
• To clean mushrooms: You can wipe them with damp paper towel. I like to break the rules of cooking and give them a quick rinse with cold water and scrub dirt off with a knife. They brown in a large pot just fine after this wash.
• Use bean broth, if you have it: Bean broth makes a rich, flavorful base for soups and stews. If you have any leftover broth from cooking dried beans, I highly recommend using it!

Variations

• If using dried mushrooms: Dried chanterelles or dried porcini mushrooms should be soaked for 30 minutes in a bowl with cold water. Don’t sauté them first. Instead, add to the pot with the beans and use the soaking liquid to replace some of vegetable broth.
• Other vegetables to add: Make it your own and sauté red or green bell pepper with the other veggies. Or add cubed parsnips, potatoes or sweet potatoes to the pot.
• Extra seasonings at the end: Add a pat of butter after cooking for extra depth of flavor. You can sauté veggies with butter as well. I also like to add freshly grated or minced clove of garlic at the end. Grated garlic will be more flavorful than minced though.

What to Serve with Bean Mushroom Soup?

Mushroom bean soup is a cozy meal on its own. I’ll add some homemade sourdough croutons on top if I have some, or serve crusty bread on the side.

Of course, you can never go wrong with soup and grilled cheese sandwich, or soup and salad combo. This simple butter lettuce salad or lemon kale salad are the perfect pairing.

Mushrooms are a delicious addition to my healthy green bean casserole, so naturally garlic green beans make a delicious side.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on medium heat and add 1 tablespoon of olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes, stirring occasionally. Transfer to a resealable gallon size freezer bag. Then cook mushrooms until golden brown. Add to the same bag with other ingredients, except broth, to freeze.
• Instant Pot: In a gallon size Ziploc bag, add all ingredients, except broth. Let as much air out as possible, seal and freeze for up to 3 months. Cook from frozen with 7-8 cups of broth on High pressure for 5 minutes with 20 minutes of Natural Release.
• Slow cooker: Cook from frozen with 7-8 cups of broth for 4 hours on High or 7-8 hours on Low.
• After cooking: Add dill, stir and serve hot.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

How to Store and Reheat

Store: Let soup cool, transfer to an airtight container, and refrigerate for up to 5 days.

Freeze: Once cooled, freeze in an airtight container for up to 3 months.

Reheat: To reheat the soup, I like to do place desired amount of soup in a small pot and simmer on the stove on low heat until heated through. Of course, you can always reheat soup in microwave in individual bowls for 2-3 minutes.

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Lentil casserole with mushrooms
• Stuffed parmesan mushrooms
• Broccoli mushroom stir fry
• Spaghetti squash quiche with mushrooms
• Parmesan mushroom appetizers

More Soup Recipes to Try

• Slow cooker lentil soup
• Vegetable soup recipe
• Russian cabbage soup

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Bean and Mushroom Soup

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

Course Soup and Stew

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 226kcal

Author Olena Osipov

Equipment

• Large pot
• Box grater

Ingredients

• 1.5 pounds brown or white mushrooms sliced
• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 medium carrots finely grated
• 3 large celery stalks diced
• 2 tablespoons oil for frying
• 11 ounces can organic cream of mushroom soup I used Pacific Foods
• 3 14 ounces cans cannellini or white navy beans low sodium, rinsed & drained
• 7 cups vegetable broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

On the Stove

• Preheat large heavy bottom pot on medium-high heat and add 1 tablespoon of oil. Add mushrooms and cook for 7-8 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
• Reduce heat to medium. Add remaining 1 tablespoon of oil, onion, garlic, carrots and celery. Sauté for 5 minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another 30 seconds.
• Return sauteed mushrooms to the pot along with beans, broth, salt, pepper and bay leaves. Stir, cover and bring soup to a boil. Reduce heat to low and simmer soup for 20 minutes.
• Turn off heat, add dill and let soup stand for 5 minutes, if you have time. Adjust any seasonings to taste and serve hot.

In Slow Cooker

• Saute mushrooms and veggies separately in a skillet. Then add all ingredients to a large slow cooker, cover and cook on Low heat for 4-6 hours or on High heat for 2-3 hours.

In Instant Pot

• Add all ingredients in the order listed above, skipping oil. You don't have to saute the veggies because food cooked under pressure comes out more flavorful, but you can, if you wish. Cook soup on High pressure for 5 minutes with 20 minutes natural pressure release, then release remaining pressure.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• You can use 2 cups of dried beans with Instant Pot version and pressure cook for 30 minutes.
• If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors.

Nutrition

Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Fiber: 9g | Sugar: 3g

The post Mushroom Bean Soup appeared first on iFoodReal.com.

Wake up to a delicious Quinoa Breakfast Bowl. This nutritious base can be loaded with your favorite toppings for a delightful blend of flavor and texture, it’s the perfect start to your day!

Take a break from oatmeal with quinoa breakfast bake and quinoa granola for breakfast.

I have tried to make sweet quinoa breakfast bowls before without much success. It is so nice to have something different rather than oatmeal, muffins or eggs for healthy breakfast. Especially, if this warm slow cooker quinoa breakfast bowl is waiting for you on the countertop in the morning!

The idea is to cook breakfast quinoa in a slow cooker and add toppings in a bowl. You could even meal prep and make ready-to-go containers for up to a few days ahead.

Why You’ll Love This Recipe

• Make ahead breakfast: You can turn it on before you go to bed at 10pm and it won’t burn by 6am, I haven’t tested longer. If you have a programmable slow cooker, you can set that one up. Even better!
• It’s so good for you: I can comfortably say it’s one of those healthy breakfast ideas I’ll never get tired of. It’s rich in fiber, protein, vitamins, and minerals, naturally gluten-free, and tastes good.
• Fills you up: This quinoa porridge was filling, just the way breakfast should be!
• Tastes good: The way I made breakfast quinoa this time was fantastic! I used canned coconut milk which adds a lot of flavor and creaminess.

Ingredients for Quinoa Breakfast Bowl

You’ll need just 5 simple ingredients, including water, to make this easy quinoa breakfast bowl recipe.

• Quinoa: Dry, uncooked quinoa of any color.
• Cold water: You’ll use less water for this crock pot method than you would when cooking most quinoa recipes on the stove. This is because there is no evaporation, and we add more liquid with coconut milk.
• Coconut milk: Adds a creamy, nutty taste. You have to use canned light coconut milk, not from a carton.
• Sweetener: I like the natural sweetness of maple syrup. Honey or any other liquid sweetener will also work.
• Salt: Just a pinch of salt to enhance the natural flavors of the other ingredients.

How to Make Breakfast Quinoa in Slow Cooker

Make slow cooker quinoa breakfast bowl in 4 easy steps and 10 minutes prep time. Get a good night sleep and enjoy a stress free morning!

There is a full recipe card located below.

• Rinse quinoa: Rinse quinoa in a fine mesh sieve under cold water, drain well.
• Combine ingredients: Add quinoa, water, coconut milk, maple syrup and salt to your slow cooker. Gently stir to mix and cover with lid.
• Cook: Cook for 6-8 hours on Low or 3-4 hours on High.
• Serve: Serve breakfast quinoa bowl hot with a splash of milk and toppings of your choosing.

Tips for Best Results

Preparing quinoa can be tricky, here are my top tips for a perfectly fluffy bowl of quinoa packed with flavor.

• Rinsing quinoa is a must: You gotta give quinoa a good rinse to remove saponins, the coating that makes quinoa bitter. Rinsing makes it taste better and helps fluff it up too.
• Don’t skip canned coconut milk: I have made it simply with almond milk and didn’t give quinoa a rinse. It wasn’t good.
• If you have only full fat coconut milk: Use half of 15 ounces can and 2 cups cold water.
• Use any size slow cooker: Either small slow cooker like I used or a regular size crock pot will work.
• Don’t cook longer than 8 hours: Maybe 9 hours is OK, otherwise I am afraid quinoa will burn.
• Double the recipe: You can double all ingredients but keep the same cook time.

Can I Cook It on the Stove?

Yes. Cook quinoa on the stove but instead of adding water, add all ingredients to a small saucepan and stir.

Bring to a boil, cover with lid, and reduce heat to low and simmer for 20-25 minutes. Add your toppings and enjoy!

Sweet Toppings Ideas

If you like your breakfast sweet like me, you could add:

• Nuts: Walnuts, pecans, pistachios, almonds, cashews, or pumpkin seeds. Toasted nuts would add deeper flavor and crunch.
• Milk of choice: I love my breakfast bowls served hot with a splash of milk.
• Fresh fruit: Strawberries, raspberries, blueberries, blackberries; sliced apples, bananas, peaches, or kiwi.
• Dried fruit: Raisins, cranberries, mango, dates, pineapple, shredded coconut or coconut flakes.
• Chocolate: Chocolate chips, chocolate shavings, cocoa powder, or Nutella.
• Granola like healthy granola or quinoa granola.
• Honey and maple syrup.
• Vanilla and cinnamon. I love adding apple with this combination.
• A spoonful of jam.
• Swap the extra splash of milk with something creamy like yogurt, peanut butter, or nut butter.

Savory Toppings Ideas

If you would like a more savory breakfast, I recommend adding:

• Vegetables: Sweet potato, roasted butternut squash, mushrooms, sautéed spinach or kale, zucchini.
• Protein: Eggs cooked any way, tofu, bacon, or ground sausage.
• Diced avocado.
• Tomato.

How to Store and Reheat

Store: Refrigerate cooked quinoa in an airtight container for up to 5 days, keeping any toppings stored separately.

Freeze: Cooked quinoa can be stored in the freezer for up to 3 months. Thaw on a counter for 2-3 hours or in the refrigerator overnight.

Reheat: Best way is in a microwave, for about 1 minute. You can also add quinoa to a small pot with a splash of milk and simmer on low heat for 3-5 minutes. Stir often and watch carefully not to burn.

FAQs

More Quinoa Recipes to Try

• Quinoa granola bars
• Chicken quinoa bowl
• Instant Pot ground turkey quinoa bowls
• Quinoa egg muffins
• Chocolate quinoa muffins

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Slow Cooker Quinoa Breakfast Bowl

Wake up to a delicious Quinoa Breakfast Bowl waiting for you on a counter! This nutritious base can be loaded with your favorite toppings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 326kcal

Author Olena Osipov

Equipment

• Slow cooker
• Mesh strainer

Ingredients

• 1 cup quinoa uncooked, rinsed and drained
• 1 1/2 cups cold water
• 14 ounces can coconut milk light
• 2 tablespoons maple syrup or honey
• 1/4 teaspoon salt
• Splash of any milk optional
• Nuts, berries, fruit, honey, maple syrup, vanilla extract, cinnamon for toppings, use any

US Customary – Metric

Instructions

• Add rinsed quinoa, water, coconut milk, maple syrup and salt to a slow cooker. Give it a stir and cover with a lid.
• Cook on Low heat for 6-8 hours or on High for 3-4 hours.
• Serve hot with a splash of milk and toppings of choice.

Notes

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: You can freeze only cooked quinoa in a container for up to 3 months. To defrost, thaw on a counter for 2-3 hours or in the fridge overnight.

Nutrition

Calories: 326kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Sodium: 163mg | Fiber: 4g | Sugar: 11g

The post Slow Cooker Quinoa Breakfast Bowl appeared first on iFoodReal.com.

Crockpot Chicken Spaghetti is a true 8-hour healthy slow cooker dinner with your choice of pasta, tomato sauce and spices. Kids will love it!

You can also use your crockpot to cook this slow cooker whole chicken and pasta, slow cooker chicken thighs and slow cooked chicken breast!

Onions, garlic, celery, and carrots with a can of tomato sauce, a few chicken pieces and good old spaghetti. This crockpot chicken spaghetti was mind-blowingly easy and delicious!

It combines my love of pasta with the convenience of slow cooker recipes, nothing beats coming home to the aroma of classic comfort food!

Why You’ll Love This Recipe

• Healthy: A much lighter version of many crockpot chicken spaghetti recipes on the web. We don’t use cream cheese or Velveeta cheese.
• Delicious: Still flavorful with simple spices, veggies, fresh herbs, and a small amount of sharp cheese.
• One pot meal: No searing, sautéing, or boiling necessary, the slow cooker does all the work for you and cuts down on clean up.
• Easy: With just 15 minutes of prep time, this crock pot recipe will make your most busy days a breeze!
• Perfect for busy weeknights: It is one of my favorite pasta recipes for busy weeknights or lazy weekends. It’s a whole meal in one, the kids love it, and it’s great for meal prep.

Ingredients for Crockpot Chicken Spaghetti

Fresh ingredients and pantry staples help create the best crockpot chicken spaghetti recipe.

• Chicken thighs: You’ll need 3 pounds of skinless chicken thighs. We’ll shred the chicken before serving so feel free to use bone-in chicken thighs or boneless chicken thighs.
• Vegetables: Diced carrots, celery, and onion add a perfect medley of flavor and texture.
• Garlic: Freshly minced garlic enhances the flavor of the sauce.
• Tomato sauce: Plain canned tomato sauce with the addition of simple spices makes the tastiest homemade spaghetti sauce.
• Chicken broth: A liquid is needed to make the sauce more “saucy” and cook the pasta. Use low sodium chicken broth or Instant Pot chicken broth if you have it.
• Spices: Italian seasoning, salt, and pepper.
• Spaghetti: You can use regular, whole wheat, or gluten-free spaghetti.
• Fresh herbs: Sprinkling freshly chopped herbs like parsley, dill, or basil at the end really complements the pasta.

How to Make Chicken Spaghetti in Crockpot

Here’s a quick step-by-step guide of how to make chicken spaghetti in slow cooker. I use my 7 quart crock pot and enjoy leftovers throughout the week.

There is a full recipe card below.

• Combine veggies and wet ingredients: Add carrots, celery, onion, garlic, tomato sauce, chicken broth, Italian seasoning, salt and pepper to your slow cooker and stir.
• Add chicken: Next, place chicken thighs inside spreading them out so they are covered.
• Cook: Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
• Shred chicken: Remove chicken and shred, discarding any bones if necessary. Make sure the slow cooker is set to high heat and add the shredded chicken back in.

• Cook the noodles: Break spaghetti noodles in half and stir them in. Place lid on top and cook for 30 minutes (less for gluten-free spaghetti). Stir again so top noodles are covered with sauce, cover, and cook for 10 minutes until spaghetti is al dente.
• Garnish and serve: Sprinkle with fresh Parmesan cheese and parsley, stir and enjoy!

Tips for Best Results

Here are 4 simple tips for making the best chicken spaghetti in crock pot.

• If you find spaghetti too starchy: Reduce broth by 2 cups when cooking chicken in crockpot, then cook spaghetti separately and add to the crockpot with chicken. Pasta cooked in sauce can make this dish a bit starchy but we don’t mind, I like one pot convenience.
• Don’t overcook: Spaghetti, especially gluten free spaghetti, will become mushy if overcooked. And if chicken is cooked for too long it will be dry and tough.
• Liquid at the end is fine: If your noodles and chicken are done and there’s still some liquid, that’s OK. The spaghetti will absorb it as it sits.
• Use chicken thighs: Bone-in or boneless chicken thighs are more flavorful. Be sure to remove the skin, otherwise it will be fatty.

Variations

• Add cheese: For an extra cheesy sauce, add 1-2 cups of shredded cheese at the end. I personally like cheddar cheese or mozzarella cheese.
• Add cream cheese: If you like a creamier sauce then adding 4 ounces of cubed cream cheese at the end will do the trick.
• Pasta: Use what you have in your pantry whether it be linguine or a short pasta like penne or elbow macaroni.
• Chicken: Again, use what you have! Boneless skinless chicken breasts work well, or save time and add shredded leftover rotisserie chicken (cook for 2 hours).
• Add bell peppers: Dice up a red, orange, or yellow bell pepper and toss it in with the other vegetables for more color and flavor.
• Use Rotel: If you’re a fan of spice, add a can of Rotel with green chilies instead of tomato sauce.
• Marinara sauce: Tomato sauce and marinara sauce can be used mutually. Marinara sauce is thinner, and great for pasta.

What to Serve Crockpot Chicken Spaghetti with?

Healthy pasta recipes are great on their own, and for our busiest days we just dish up and enjoy.

Sometimes it’s nice to have something a little extra, so I whip up a side dish while the noodles cook.

• Simple salad: Easy to make and pairs perfectly with spaghetti. Healthy Caesar salad is a classic choice, our other favorites right now are wilted spinach salad, and simple butter lettuce salad.
• Roasted vegetables: I start roasting vegetables as soon as Fall hits, I love the improved flavor of roasted butternut squash, oven roasted asparagus, or parmesan roasted brussels sprouts.
• Bread: I’ll use any excuse to serve my grandma’s garlic bread. Or to keep it simple, pick up some fresh dinner rolls on your way home.
• Potatoes: Make this a cozier meal with healthy mashed sweet potatoes, or cauliflower mashed potatoes.

Can I Make It Ahead of Time?

Yes. If you are starting crockpot chicken spaghetti in the morning, before work, cook on low heat for 6-8 hours. In the evening all you have to do is shred chicken, add spaghetti, parmesan, and herbs, then serve.

To make a few days in advance, chop veggies and store in the fridge for up to 2 days.

How to Store

Store: Transfer leftovers to an airtight container and store in the fridge for up to 3 days.

Freeze: I don’t like freezing spaghetti because pasta doesn’t thaw well. If you want to avoid leftovers, I recommend cutting the recipe in half.

FAQs

More Pasta Recipes to Try

• Easy spaghetti recipe
• One pot spaghetti recipe
• Whole wheat chicken spaghetti
• Tuscan chicken pasta
• Instant Pot chicken pasta
• Instant Pot spaghetti

More Slow Cooker Recipes

• Crockpot chicken and rice
• Slow cooker chicken stew
• Crockpot chicken noodle soup recipe

Print

Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti is a true 8-hour healthy slow cooker dinner with your choice of pasta, tomato sauce and spices. Kids will love it!

Course Dinner

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 8 servings

Calories 558kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 3 pounds chicken thighs skinless (bone in or boneless)
• 1 large carrot diced
• 2 large celery stalks diced
• 1 small onion diced
• 2 large garlic cloves minced
• 15 ounces can tomato sauce
• 3 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 10 ounces spaghetti regular, whole wheat or gluten-free
• 1/3 cup Parmesan cheese grated
• 1/3 cup parsley, dill or basil finely chopped

US Customary – Metric

Instructions

• In large crockpot, add carrots, celery, onion, garlic, tomato sauce, chicken broth, Italian seasoning, salt and pepper. Stir.
• Add chicken and make sure it's covered with the sauce.
• Cover and cook on High heat for 3-4 hours or on Low heat for 6-8 hours.
• Remove chicken from the crockpot and shred, using 2 forks and discarding the bones, if necessary. Switch slow cooker to High (if it was on Low heat) and add shredded chicken back.
• Break spaghetti noodles in half and give a few stirs to separate the noodles and mix with the sauce and chicken. Cover and cook for about 30 minutes (less amount for gluten free spaghetti, especially brown rice). Then stir to make sure top noodles are covered with liquid, cover and cook for another 10 minutes or until spaghetti is cooked.
• Sprinkle chicken spaghetti with Parmesan cheese and parsley, stir and serve hot.

Video

Notes

• Store: Refrigerate in airtight container for up to 3 days.
• Freeze: I don’t recommend to freeze this dish as pasta doesn’t freeze and thaw well. You can always cut recipe in half to avoid leftovers.

Nutrition

Serving: 1.33cups | Calories: 558kcal | Carbohydrates: 33g | Protein: 36g | Fat: 31g | Saturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 531mg | Fiber: 3g | Sugar: 4g

The post Crockpot Chicken Spaghetti appeared first on iFoodReal.com.

Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s healthier comfort food with 10 minutes of prep!

White chicken chili is one of our favorite slow cooker recipes!

Why You’ll Love This Recipe

• You asked: While I have my uber popular stovetop healthy white chicken chili recipe and Instant Pot white chicken chili, you have been asking for the slow cooker version.
• Family-friendly: Crockpot white chicken chili is not too spicy. It’s rich and creamy and kids love it, even picky eaters!
• Filling: This hearty chili is high in protein and fiber, filled with shredded chicken, tender beans, sweet corn, and a creamy broth. As tasty as it is, you may be too full for seconds.
• Easy and healthy: One of the easiest healthy chili recipes, slow cooker white chicken chili falls in the “dump-and-go category”, and it’s gluten free!

Ingredients for Crockpot White Chicken Chili

Filled with simple ingredients, this crockpot white chicken chili recipe is creamy, flavorful, and loaded with textures.

• Aromatics: Onion and fresh garlic add flavor to the entire dish.
• Oil: Used to sauté the onion and garlic. My go-to is avocado oil, but olive oil works well too.
• Spices: Cumin, oregano, chili powder, salt and pepper. White chicken chili in crockpot is highly customizable, so you can make this blend as spicy as you like.
• Chicken: You’ll need 3 large boneless skinless chicken breasts. They cook quickly in the slow cooker and are easy to shred.
• Cannellini beans: These white beans have a tender, fluffy texture with a slightly nutty flavor. You can substitute with navy beans or great Northern beans, just be sure to grab a can that’s low in sodium or no added salt. Also here is detailed tutorial how to cook dried beans on the stove.
• Diced green chilies: One can of green chilies adds a touch of heat and lots of flavor to crockpot chicken chili.
• Corn: This family favorite vegetable adds color and a bit of sweetness. Feel free to use whatever you have on hand – fresh, frozen, leftover Instant Pot corn on the cob, or crockpot corn on the cob.
• Chicken broth: I recommend low sodium chicken broth or chicken stock.
• Cream cheese: Cubed cream cheese helps thicken white chili while adding creaminess.
• Fresh cilantro: We add finely chopped cilantro towards the end to enhance the flavor.
• Lime juice: A squeeze of fresh lime juice is the perfect finishing touch.
• Optional: I love adding a dollop of yogurt on top along with tortilla chips and diced avocado on the side.

How to Make White Chicken Chili in Crockpot

Follow these easy steps and you’ll be filling your bowl with crockpot white chicken chili in just 3 hours. I use 7 quart Crock Pot.

There is a full recipe card below.

• Sauté onion and garlic: Preheat large non-stick skillet on medium-high heat, add oil and swirl to coat. Then add garlic and onion, and sauté for 3 minutes. Stir occasionally to prevent burning.
• Fill slow cooker: Season onion and garlic with cumin, oregano, chili powder, salt and pepper, cook for 30 seconds while stirring. Remove from heat and transfer to the bottom of a large slow cooker. Then top with chicken, beans, green chilies, corn and chicken broth.
• Cook: Cover and cook white chicken chili in crockpot for 3 hours on high heat, or 6 hours on low heat.
• Shred the chicken: Turn off heat and shred chicken using 2 forks. I shred my chicken breasts right in the crockpot, but you can set them on a cutting board, shred, and return to the crockpot. 

• Add finishing touches: Add cream cheese, lime juice and cilantro. Stir until well combined, cover, and let chili sit in the warm crockpot for 5 minutes.
• Serve: Serve warm in a big bowl with your favorite toppings like tortilla chips, shredded cheddar cheese, more cilantro, and lime.

Tips for Best Results

Here’s my advice on how to make the best homemade slow cooker white chicken chili.

• Don’t overcook: All slow cookers vary, so it’s best to know your slow cooker and don’t cook this chili too long. The chicken can become tough and corn can burn.
• Adjust to taste: Soup and stew recipes are very forgiving, make this chili your own and adjust seasonings and ingredients to your liking.
• Shred chicken in crockpot: Letting the chicken rest for 5 minutes before shredding helps keep the juices inside. By shredding the chicken in crockpot lets you keep all that juice and flavor in the chili, plus save washing another bowl.
• Rotisserie chicken: Shred rotisserie chicken, add to crockpot, and cook for 2 hours on high or 4 hours on low. The chicken won’t be as moist, so you might have to add more chicken broth.
• You don’t have to sauté veggies with spices: It does add more flavor but if you are short on time or don’t want to, you can skip this step.

Variations

• Make dairy-free chili: Omit cream cheese, remove 1 cup beans, mash and return to slow cooker. Your chili will be dairy free and naturally creamy.
• Use yogurt instead of cream cheese: For a healthier chili with more protein, sub 1/2 cup Greek yogurt and omit cream cheese.
• Make it more spicy: The spice level “as is” is mild. If you would like more heat, add 1/8-1/4 teaspoon cayenne pepper, diced jalapeno with seeds when cooking, or add hot sauce to the bowl after serving.
• Chicken thighs: Boneless skinless chicken thighs can add a bit more flavor and they’re easy to shred.
• Protein swap: Shredded pork or turkey are delicious substitutions for this recipe.

What to Serve with Crockpot White Chicken Chili?

• Freshly baked almond flour cornbread.
• Fresh cilantro and lime wedges.
• Tortilla chips for dunking or tortilla strips for crunch.
• A spoonful of sour cream or Greek yogurt with green onion.
• Fresh or pickled jalapenos.
• Shredded cheddar cheese, Monterey jack cheese, or crumbled cotija cheese.

Can I Make It Ahead of Time?

Absolutely! White chicken chili can be made ahead of time and stored in the fridge for up to 5 days. Reheat in the microwave and you’ve got a quick and healthy dinner perfect for busy weeknights.

If you’re looking for healthy freezer meals, this one checks the box. Cook, cool, and freeze for up to 3 months.

Or make a freezer pack by adding all ingredients to a large freezer bag, remove air, and lay flat in the freezer. Thaw in the fridge for one day, then slow cook as per recipe.

How to Store and Reheat

Store: Let chili cool, transfer to an airtight container, and keep in the refrigerator for up to 5 days.

Freeze: Once it’s completely cooled, freeze in an airtight container for up to 3 months.

Reheat: Let white chicken chili thaw in the fridge overnight, then reheat on the stove top in a small pot while covered on low heat.

FAQs

More Chili Recipes to Try

• Buffalo chicken chili
• Ground chicken chili
• Healthy turkey chili
• Instant Pot turkey chili
• Instant Pot beef chili
• White bean pumpkin turkey chili

More Crockpot Recipes

• Crockpot shredded chicken
• Crockpot chicken noodle soup
• Crockpot butter chicken
• Crockpot chicken thighs

Print

Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s comfort food with 10 minutes of prep!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 207kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 1 medium onion chopped
• 2 large garlic cloves minced
• 1 tablespoon oil I use avocado oil
• 1 teaspoon cumin ground
• 1 teaspoon oregano dried
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1.5 pounds boneless skinless chicken breasts 3 large
• 2 x 15 oz cans cannellini beans drained and rinsed
• 4 ounces can diced green chiles
• 2 cups corn frozen or cooked
• 1 cup chicken broth low sodium
• 3 ounces cream cheese cubed
• 1/2 cup cilantro finely chopped
• 1 lime juice of
• Tortilla chips, avocado, yogurt for serving

US Customary – Metric

Instructions

• Preheat large non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally.
• Add cumin, oregano, chili powder, salt and pepper and cook for 30 seconds, stirring constantly. Then transfer to a large slow cooker along with chicken, beans, green chilies, corn and chicken broth.
• Cover with a lid and cook on High heat for 3 hours or on Low for 6 hours.
• Turn off heat and shred chicken with 2 forks right in the pot or remove it on a cutting board and shred. Then add cream cheese, cilantro and lime juice. Stir, cover and let chili sit for 5 minutes.
• Serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight, reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 13g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 349mg | Fiber: 2g | Sugar: 3g

The post Crockpot White Chicken Chili appeared first on iFoodReal.com.

This easy Crock Pot Corn On the Cob recipe makes tender, juicy corn every time. Make this summer staple for your next picnic or potluck!

Another way to skip the stove is with Instant Pot corn on the cob.

Make your favorite summer vegetable with crock pot corn on the cob. Take it with you to parties, picnics, potlucks, camping, you name it! This foolproof method makes that crisp, flavorful corn everyone craves during grilling season.

Of course, there are many ways to make this great side dish. You can boil it, bake it in the oven, grill it, air-fry it, even microwave it. But slow cooker recipes will always be my first choice for feeding a large crowd.

Why You’ll Love This Recipe

• Cool kitchen: Don’t sweat over the stove or grill, Crockpot keeps you and your house cool.
• Hands free: Set it and forget it! Making corn on the cob in the slow cooker keeps your hands free, saves space on the grill or stove, and allows more time for prepping your main entrée. The clean up is next to nothing too, just a quick rinse is all it needs.
• Potluck friendly: In a pinch and not sure what to take to your family cookout? Make corn on the cob in the crock pot! Make it ahead of time, take it with you, and keep it warm, it’s perfect!
• Quantity: The bigger the slow cooker, the more you can add. I can easily fit 4 – 10 ears of corn in my Crockpot, you can also break the cobs in half to fit more.

Ingredients for Crock Pot Corn on the Cob

You only need 2 ingredients to make this corn, it really is the easiest side dish!

• Corn on the cob: I love hitting the local farmer’s market during corn season, but you can stop by the grocery store year round. For sweet corn, look for bright green husks with moist stems, and tassels.
• Water: 1 cup of cold water, that’s it!

How to Cook Corn on the Cob in Crock Pot

Here’s a quick overview of how to cook corn on the cob in the crock pot with just 5 minutes of prep time. Full recipe card is located below.

• Prep corn: Start by removing the husk and silk from each ear of corn, then rinse under cold water. Cut or snap in half.
• Add water: Pour water into a large slow cooker, add corn, and close the lid.
• Cook: Cook on high for 2-3 hours, or on low for 5-6 hours until hot and tender.
• Serve: Season with butter and salt. Enjoy!

Tips for Best Results

Here are some simple tips for the best corn on the cob in slow cooker results.

• To pick the best corn at the store: You want corn that’s tightly wrapped in green husks. The silk should be soft, perky, and moist. If the silk is sticky, and brown then it is not fresh, and going bad. Peel the husk a bit and look for white kernels or yellow kernels in tight rows that are plump.
• Cook time is forgiving and slow cookers vary: Know your slow cooker and remember you can extend the total time.
• My favorite large Crock Pot: I love and recommend this 7 quart crockpot!
• Use tongs: Cooked low and slow, it comes out hot. Use tongs to safely remove the corn from the slow cooker.

Variations and Toppings

You can eat cooked corn plain or add flavor, here are some of our go-to topping ideas.

• Butter and salt: My personal favorite! If you have salted butter you can skip the salt.

• Cheese and garlic: Rub freshly grated garlic on a hot ear of corn and sprinkle with crumbled feta cheese, cotija cheese, goat cheese, or parmesan cheese for a delicious garlic cheese sauce.
• Seasonings: Popular seasonings are black pepper, chili powder, red pepper flakes, cayenne pepper, smoked paprika, garlic powder, and onion powder.
• Fresh herbs: Add an earthy taste with basil, cilantro, chives, or parsley.
• Other spreads: Instead of regular butter, brush with some flavored butter, mayonnaise, or pesto.
• Add a citrus-y twist: With freshly squeezed lime juice or lemon juice.

What to Serve Slow Cooker Corn on the Cob with?

Make it a meal! Fresh corn on the cob is a summertime staple for us, but we also enjoy it as a delicious side dish any time of year.

Some of our favorite recipes to serve slow cooker corn on the cob with are:

• Turkey chili
• Eye of round roast
• Instant Pot pulled pork
• Chimichurri chicken
• Grilled bruschetta chicken
• Grilled chicken burgers

How to Store

Store: Place your leftover corn in an airtight container and refrigerate for 5-6 days.

Freeze: To freeze kernels, cut them off the cob, transfer to an airtight container, and keep in the freezer for up to 3 months. Use leftovers for soups and stews.

You can also freeze whole ears of corn by wrapping each one in plastic wrap or tinfoil, then place in a resealable Ziploc bag.

FAQs

Use Leftover Corn in These Recipes

• Avocado corn salad
• Healthy white chicken chili
• Chicken and corn recipe
• Mexican street corn salad

More Crock Pot Recipes to Try

• Crockpot BBQ pulled chicken
• Slow cooker pulled pork
• Slow cooker eye of round roast

Print

Corn on the Cob in Crock Pot

This easy Crock Pot Corn On The Cob recipe makes tender, juicy corn every time. Make this summer staple for your next picnic or potluck!

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 148kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 4-10 ears of corn cleaned and cut in half
• 1 cup cold water

US Customary – Metric

Instructions

• Remove husk and silk from each corn, rinse under cold water. Cut or snap in half.
• In a large slow cooker, add corn and water. Close the lid.
• Cook for 2-3 hours on High heat or for 5-6 hours on Low heat.
• Season and enjoy!

Notes

Store: Store leftover corn in an airtight container in the fridge for 5-6 days.

Freeze: Cut off kernels from the cob, transfer to an airtight container and freeze  for up to 3 months. Thaw in the fridge overnight. To freeze whole ears of corn, wrap each one in plastic wrap or aluminum foil and place in resealable Ziploc bag.

Nutrition

Serving: 1 ear of corn | Calories: 148kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 5mg | Fiber: 4g | Sugar: 7g

The post Crock Pot Corn On The Cob appeared first on iFoodReal.com.

Meal prep 5, 10, 15 or 20 Healthy Freezer Meals with a grocery list and how-to video. It takes 2 hours, most recipes need no pre-cooking, and after you just cook your freezer meal in Instant Pot or slow cooker.

Busy? Expecting mom? New mom? Working a lot? A parent? A human who needs a little help? You need healthy freezer meals in your life! Everyone does!

We combined 4 unique meal preps consisting of 5 freezer meals each, that you can cook in your Instant Pot or slow cooker from frozen!

I started doing freezer meal prep many years ago. Then I went on a business trip and left a few frozen meals for my husband. He kept raving and raving about how easy and tasty each dinner was. He was truly blown away how my easy freezer meals really made his cooking easy. And last time I heard my husband rave like this was about his new truck!

Why You Will Love Making Healthy Freezer Meals

• Save time: You can batch cook 5 recipes in just 2 hours! That’s 5 dinners, all weeknight dinners are taken care of.
• Eat healthy: Healthy dinners made with real food.
• Pick your cooking method: Cook from frozen in Instant Pot or slow cooker (except thaw meat ones first – food safety).
• Save money: Healthy freezer meals are cost effective because you don’t eat out or buy pre-made food.

How to Make Healthy Freezer Meals

Here is a detailed video how I make 5 healthy freezer meals at once. Below I have detailed instruction with photos. Each freezer meal recipe is located below that.

Print recipes and shopping list: Pick Healthy Freezer Meal Prep #1, #2, #3 or all 4 out of 4 freezer meal preps below.

Each meal prep contains 5 recipes with freezing instructions and complete shopping list – click button below each title. That’s total of 20 recipes in this freezer meals post.

I found it takes about 2 hours to meal prep 5 recipes and is the most feasible time for a busy mom. After that, I am tired, but you can do 10 recipes at a time, if you wish.

Gather ingredients: Gather meat, vegetables, cans and sauce jars, and grains on a counter. No spices yet. Label gallon size Ziploc bags with instructions.

Prep meat, veggies and cans: Cut meat, peel vegetables (do not chop yet) and open cans.

Start assembling freezer meals: Fill each bag with tomato products first (if recipe has any and if cooking in Instant Pot), then meat, and stand up right.

Chop vegetables: Chop basic veggies like carrots, celery, onion, garlic, potato etc. for each recipe individually. Then place on top of meat (if any) in each bag. It helps to keep measuring simple.

Add dry ingredients: Measure and add grains, beans and any other dry ingredients.

Add liquids: Add liquids from cans and jars like diced tomatoes or tomato sauce, coconut milk, tomato paste and hot sauce.

Add spices: Pull out spices, measure them out and add to each freezer meal bag.

Prepare bags for freezing: Let out as much air as possible and seal tightly each bag.

Freeze the freezer meals: Stand bags upright and and freeze like that. Round shape is the best. I usually tie 2 corners with a rubber band or a big clip to shape the bag.

What Are the Best Containers for Freezer Meals?

Here are my recommendations for containers for healthy freezer meals in my order of preference.

• Reusable 1 gallon silicone bags: My preferred method and they work!
• Gallon size storage bags: It’s my second choice. It is true you cannot recycle bags in your curbside blue box and that’s the only downside with using them. So, I usually wash, dry and re-use them for other freezer meals or raw meat only.
• Plastic containers: You will need large containers, preferably rounded shape to fit easy into Instant Pot or slow cooker. A good option since they are reusable.
• Glass containers: These are heavy, pricey and will fit only smaller recipes like Instant Pot white chicken chili. Look for large round 7 cup containers.

Tips for Best Results

Here are my top tips for the best healthy freezer meal prep from the first try!

• Container size. Pick your container with the amount of ingredients in the recipe in mind. “Will they fit to freeze?” And the size of your preferred cooking appliance in mind. “Will my frozen meal fit into Instant Pot or slow cooker?”
• Round shape is the best. With both slow cooker and Instant Pot. Use round containers or place filled bags in round bucket and freeze until shape forms.
• Thaw for 2 minutes. Place your freezer meal in a container in a sink or large bowl with hot water and let defrost for 2-5 minutes to help slide out easily. You can also let it thaw longer and break frozen food into a few pieces, if necessary.
• “Scrape” the walls. If any spices left on the walls of a container and recipe calls for water, rinse container with it and then add to cook.
• Appliance to use. To cook healthy freezer meals, you need to own at least 6 quart or 8 quart Instant Pot, or large slow cooker.
• Cook from frozen. For all Instant Pot and vegetarian slow cooker freezer meal recipes.
• Tomatoes go on top in Instant Pot. If cooking freezer meal in the Instant Pot and it contains anything tomato, make sure they are on top. Otherwise it will burn.
• Meat in slow cooker. For slow cooker freezer meals with meat you have to thaw freezer meal in the fridge for 24 hours before slow cooking.

FAQs

Healthy Freezer Meal Prep #1

Buffalo Chicken Chili

INGREDIENTS TO FREEZE:

• 5 garlic cloves, minced
• 1 large onion, chopped
• 3 large carrots, chopped
• 3 large celery stalks, chopped
• 2 x 15 oz cans cannellini beans, low sodium, drained & rinsed
• 1/2 cup Frank’s red hot sauce
• 2 tbsp maple syrup or honey
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 lbs chicken breasts, skinless & boneless
• 28 oz can diced tomatoes, low sodium

INGREDIENTS TO SERVE:

• 1/2 cup blue cheese crumbles or cream cheese
• Cilantro and/or green onion
• Lime
• Tortilla chips

• INSTANT POT: Pressure cook with 1 cup broth on High from frozen for 30 minutes with Quick Release.

• SLOW COOKER: Sauté onion, garlic, carrots and celery before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker with 1 cup broth and cook for 4 hours on High or 8 hours on Low.
• AFTER COOKING: Remove chicken and shred with 2 forks. Return to the pot.

CONTAINER LABEL

Instant Pot – 30 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 8 hrs, High 4 hrs. Before – 1 cup broth. After – shred chicken.

Green Lentil Curry

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 6 garlic cloves, crushed
• 1 tsp coconut oil
• 1 tsp turmeric
• 1/2 tsp coriander, ground
• 1 tsp curry powder
• 1 tsp cumin
• 1 1/4 tsp salt
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste
• 2 cups green lentils, uncooked & rinsed

INGREDIENTS TO SERVE:

• Cilantro and/or green onion
• Greek yogurt
• Avocado

• BEFORE FREEZING (SLOW COOKER): Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients.
• BEFORE COOKING: Add 3 cups of water.
• INSTANT POT: Cook from frozen on High pressure for 25 minutes with Quick Release.
• SLOW COOKER: Cook from frozen on Low for 9 hours or on High for 5 hours.

CONTAINER LABEL

Instant Pot – 25 mins, QR OR Slow Cooker – Low 9 hrs, High 5 hrs. Before – 3 cups water.

Butter Chicken

INGREDIENTS TO FREEZE:

• 1 large onion, chopped
• 4 large garlic cloves, minced
• 2 inch ginger root, minced
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste
• 2 tbsp maple syrup
• 3 – 3.5 lbs chicken drumsticks or thighs

INGREDIENTS TO FINISH & SERVE:

• 2 tbsp butter
• 1/4 cup cold water
• 4 tbsp cornstarch
• Brown rice
• Cilantro

• BEFORE FREEZING: Swoosh it all around with your hands to make chicken breasts separated with other ingredients.
• BEFORE COOKING: Add 2 cups water.
• INSTANT POT: Cook from frozen on High pressure for 30 minutes with Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Open the lid, add butter and press Sauté (cancel Keep Warm if it’s on). In a small bowl, whisk water and cornstarch with a fork. Pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit. Serve with cilantro over a bed of brown rice and with naan/pita bread.

CONTAINER LABEL

Instant Pot – 30 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 8 hrs, High 4 hrs. Before – 2 cups water. After – 2 tbsp butter, 1/4 cup cold water +4 tbsp cornstarch, Saute until thick.

Lentil Soup

INGREDIENTS TO FREEZE:

For 6 quart Instant Pot. For 8 quart, check the recipe.

• 1 medium onion, chopped
• 2 large carrots, chopped
• 2 small celery, chopped
• 2 cups green lentils, rinsed & drained
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• Ground black pepper, to taste
• 2 bay leaves
• 28 oz can diced or crushed tomatoes, low sodium

INGREDIENTS TO SERVE:

• 11 oz box of spinach
• 1 large garlic clove, grated
• Parmesan cheese, for serving

• BEFORE COOKING: Add 2 bouillon cubes + 10 cups water or 10 cups low sodium vegetable broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes with Quick Release.

• SLOW COOKER: Cook from frozen on Low for 10 hours or on High for 5 hours.
• AFTER COOKING: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 10 hrs, High 5 hrs. Before – 10 cups broth. After – 1 box spinach and 1 grated garlic.

Healthy Chicken Wild Rice Soup

INGREDIENTS TO FREEZE:

• 1.5 lbs any chicken pieces
• 1 large onion, finely chopped
• 2 large garlic cloves, minced
• 2 large carrots, coarsely chopped
• 3 large celery stalks, diced
• 2 large potatoes, diced
• 1/2 cup dried mushrooms or 1 cup fresh, sliced
• 1 1/2 cups wild rice
• 1 tbsp mustard
• 2 tsp garlic powder
• 1/2 tsp thyme, dried
• 2 1/4 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 2 cups whole milk
• Small bunch parsley, finely chopped

• BEFORE COOKING: Add 9 cups water or low sodium chicken broth.
• INSTANT POT: Cook from frozen on High pressure for 35 minutes. Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 10 hours or on High for 6 hours.
• AFTER COOKING: Remove chicken and shred with 2 forks. Blend a bit with an immersion blender until desired consistency. Add chicken and parsley. Stir and serve hot.

CONTAINER LABEL

Instant Pot – 35 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 10 hrs, High 6 hrs. Before – 9 cups water/broth. After – shred chicken, puree soup, 1 small bunch parsley.

I also have Instant Pot chicken wild rice soup you can freeze.

Healthy Freezer Meal Prep #2

Thai Chicken Soup

INGREDIENTS TO FREEZE:

• 1.5 lbs chicken breasts, boneless & skinless
• 5 large sweet potatoes, skin on & cubed
• 1 large onion, chopped
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste, low sodium
• 2 tbsp fish sauce
• 1 tbsp maple syrup
• 1 tbsp red curry paste
• 1/4 tsp salt
• 3 kaffir lime leaves (optional)

INGREDIENTS TO FINISH & SERVE:

• 1 cup peanuts, chopped
• 2 limes, juice of
• 1 bunch cilantro, finely chopped
• 1-2 bell peppers, chopped (optional)

• BEFORE COOKING: Add 6 cups water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes, wait 10 minutes and do Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 6 hours or on High for 3 hours.
• AFTER COOKING: Remove chicken and shred with 2 forks. Using an immersion blender, puree soup right inside the pot. Return chicken back to the pot along with peanuts, lime juice, cilantro and bell peppers (optional). Stir and serve hot.

CONTAINER LABEL

Instant Pot – 20 mins, 10 mins NPR, after QR OR Slow Cooker – Low 6 hrs, High 3 hrs. Before – 6 cups water. After – shred chicken and puree soup, 1 bunch cilantro, 2 limes, 1 cup peanuts.

Crispy Coconut Chicken

INGREDIENTS TO FREEZE:

• 1.5 lbs boneless & skinless chicken breasts
• 1 egg, large
• 2/3 cup long or short coconut flakes, unsweetened
• 1/4 cup any flour (I used whole wheat)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Ground black pepper, to taste

• HOW TO FREEZE: Cut chicken breasts into 1 inch wide strips. Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes, flour, garlic powder, salt and pepper mixture. Freeze coated but uncooked fingers on a baking sheet for a few hours, then transfer to a Ziplock bag and freeze for up to 3 months.
• BEFORE COOKING: Spray chicken fingers with cooking spray.
• OVEN: Bake from frozen at 425 degrees F for 30-35 minutes, possibly turning in the middle (depends on the oven – just keep an eye on them).

CONTAINER LABEL

Bake frozen at 425 F for 30+ mins (maybe turn).

Chicken Chickpea Stew

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 3 large garlic cloves, minced
• 2 lbs bell peppers, seeded and coarsely chopped
• 1 lb boneless & skinless chicken breasts, cubed
• 1 lb tomatoes cubed or 28 oz can diced tomatoes
• 1 cup quinoa, uncooked
• 2 x 14 oz cans chickpeas, rinsed & drained
• 1 1/2 tsp salt
• Ground black pepper, to taste
• 3 bay leaves

INGREDIENTS TO FINISH & SERVE:

• 1/2 cup tahini paste
• 1/2 cup fresh parsley or basil, finely chopped

• BEFORE FREEZING (SLOW COOKER): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to the bag with other ingredients to freeze.
• BEFORE COOKING: Add 2 cups water or any low sodium broth.
• INSTANT POT: Cook on High pressure from frozen for 20 minutes. Quick release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Add tahini and herbs, stir and let stand for a couple minutes.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 2 cups water. After: 1/2 cup tahini, 1/2 cup parsley.

Vegetarian Quesadillas

INGREDIENTS TO FREEZE:

• 8 whole wheat large 8” tortillas
• 14 oz can black beans, rinsed & drained
• 1 cup corn
• 1 large bell pepper, diced
• 1/3 cup cilantro, finely chopped
• 1/3 cup red onion, minced
• 2 tsp cumin
• Pinch of salt
• 2 2/3 cups cheese that melts well, shredded (cheddar, mozzarella)

• HOW TO FREEZE: For each quesadilla, assemble and then wrap in plastic wrap as tightly as possible without compromising its shape. Lay flat in a gallon size Ziploc bag, squeeze as much air out as possible, seal and freeze for up to 3 months.
• OVEN: Bake from frozen in preheated to 350 degrees F oven for 25-30 minutes.
• PANINI PRESS: Grill from frozen until ready.

CONTAINER LABEL

Bake – 25-30 mins at 350 F or Panini Press.

Bean Mushroom Soup

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 2 medium carrots, finely grated
• 3 large celery stalks, diced
• 1.5 lbs white or brown mushrooms, sliced
• 1 can 11 oz organic cream of mushroom soup (I used Pacific Foods)
• 3 x 14 oz cans white navy beans, drained & rinsed
• 3 large garlic cloves, crushed
• 1 1/4 tsp salt
• Ground black pepper, to taste
• 3 bay leaves

INGREDIENTS TO FINISH & SERVE:

• 1/3 cup dill or parsley, chopped (for garnish)
• 2 tbsp butter or extra virgin olive oil

• BEFORE FREEZING (SLOW COOKER): Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Add mushrooms and cook until golden brown, stirring occasionally. Transfer to a large resealable bag. Add onion, carrots, celery and garlic; sauté for 5 minutes, stirring occasionally. Transfer to the bag along with other ingredients to freeze.
• BEFORE COOKING: Add 7-8 cups low sodium vegetable broth.
• INSTANT POT: Cook from frozen on High pressure for 5 minutes. 20 minutes Natural Release.
• SLOW COOKER: Cook from frozen with 7-8 cups of low sodium vegetable broth for 4 hours on High or 6-8 hours on Low.
• AFTER COOKING: Add dill or parsley, stir and serve hot.

CONTAINER LABEL

Instant Pot – 15 mins, QR OR Slow Cooker – Low 6-8 hrs, High 4 hrs. Before: 8 cups water. After: Add 2 tbsp olive oil/butter, dill/parsley.

Healthy Freezer Meal Prep #3

Turkey Taco Soup

INGREDIENTS TO FREEZE:

• 1 lb ground turkey
• 2 x 15 oz cans tomato sauce, low sodium
• 2 x 15 oz cans low sodium red kidney or pinto beans, drained & rinsed
• 2 cups corn frozen or canned (drained)
• 1 1/2 tbsp taco seasoning
• 2 tbsp onion powder or flakes
• 1 tbsp garlic powder
• 1 tsp maple syrup or honey
• 1 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 1/2 small bunch cilantro, finely chopped
• Yogurt, cheese, lime and tortilla chips

• BEFORE FREEZING: Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Saute meat until small pieces. Transfer to the bag with other ingredients to freeze.
• BEFORE COOKING: Add 3 cups water or low sodium broth.
• INSTANT POT: Cook from frozen for 20-30 mins on High pressure. Quick release.
• SLOW COOKER: Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Add cilantro. Stir and serve hot with yogurt, cheese, lime and tortilla chips.

CONTAINER LABEL

Instant Pot – 20-30 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 3 cups water. After: Add cilantro.

White Chicken Chili

INGREDIENTS TO FREEZE:

• 1 lb (2 large) chicken breasts, boneless and skinless
• 1 small onion, diced
• 2 x 15 oz cans cannellini white or great Northern beans, drained and rinsed
• 2 cups corn, fresh or frozen
• 4 oz can diced green chiles
• 1 tsp cumin
• 2 tsp chili powder
• 1 tsp garlic powder
• 3/4 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 1/2 cup plain Greek yogurt fat 2%+ (or sour cream)
• 2 oz cream cheese
• 1 lime, juice of
• Small bunch of cilantro, finely chopped
• Tortilla chips, avocado, more yogurt, limes, for serving

• BEFORE COOKING: Add 1 cup water or low sodium chicken broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes. Natural Release for 10 mins, Quick release after.
• SLOW COOKER: Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker and cook for 4 hours on High or 8 hours on Low.
• AFTER COOKING: Remove chicken and shred with 2 forks. Return to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.

CONTAINER LABEL

Instant Pot – 25 mins, NPR 10 mins, after QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 1 cup water. After: Shred chicken, add cilantro, 1/2 cup yogurt, 2 oz cream cheese, lime juice.

Almond Crusted Chicken

INGREDIENTS TO FREEZE:

• 1.5 lbs chicken breasts (3 large) or tenderloins, boneless & skinless
• 1 1/4 cups ground almonds (almond flour or almond meal)
• 1 tbsp garlic or onion powder/granules
• 1 tsp oregano or basil, dried
• 3/4 tsp salt
• 1/8 tsp ground black pepper
• 2 large eggs

• HOW TO FREEZE: Cut chicken into 1/2 inch thick strips lengthwise and pound to make tender. Dip each strip into an egg mixture, then coat completely in almond, garlic powder, oregano, salt and pepper mixture. Freeze coated but uncooked fingers on a baking sheet for a few hours, then transfer to a Ziplock bag and freeze for up to 3 months.
• OVEN: Bake from frozen at 450 degrees F for 30-35 minutes, turning once.

CONTAINER LABEL

Bake frozen for 30-35 mins at 450 F.

Ground Turkey Tacos

INGREDIENTS TO FREEZE:

• 1 lb ground turkey, 93% lean
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp taco seasoning, low sodium
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin ground
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• Ground black pepper, to taste
• 3 oz tomato paste, low sodium
• 1 tsp any sugar (I used maple syrup)

INGREDIENTS TO FINISH & SERVE:

• 2 tbsp cornstarch
• 10 corn or whole wheat flour tortillas
• Avocado, tomatoes, lettuce, cotija cheese, red onion and lime

• BEFORE FREEZING (SLOW COOKER): Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Add onion, garlic, taco seasoning, onion powder, garlic powder, cumin, smoked paprika, cayenne pepper, salt and pepper, and saute for 3 minutes, stirring occasionally. Add ground turkey and saute for 5 minutes, stirring and breaking into small pieces with spatula often. Transfer to the bag with other ingredients to freeze, and swoosh things around to mix tomato paste with turkey to prevent burning.
• BEFORE COOKING: Add Slow Cooker – 1 1/4 cups, Instant Pot – 1/2 cup low sodium chicken broth or vegetable broth.
• INSTANT POT: Cook from frozen on High pressure for 12 minutes. Quick release.
• SLOW COOKER: Cook from frozen for 3 hours on High or 6 hours on Low.
• AFTER COOKING: Whisk 2 tbsp cold water with 2 tbsp cornstarch and add to Slow Cooker/Instant Pot. Press High heat or Saute, stir and cook (covered in slow cooker) until taco meat has thickened.

CONTAINER LABEL

Instant Pot – 12 mins, QR OR Slow Cooker – Low 6 hrs, High 3 hrs. Before: Slow Cooker – 1 1/4 cups, Instant Pot – 1/2 cup broth. After: 2 tbsp cornstarch +2 tbsp cold water, cook to thicken.

Instant Pot Rice and Beans

INGREDIENTS TO FREEZE:

• 2 cups brown rice, rinsed
• 1 cup dried black beans, rinsed
• 1 large onion, chopped
• 1 1/2 tbsp cumin
• 1 tbsp garlic powder
• 2 tsp chili powder
• 1 1/4 tsp salt
• 28 oz can diced tomatoes, low sodium

INGREDIENTS TO FINISH & SERVE:

• 1 bunch cilantro, chopped
• Hot sauce, optional

• BEFORE COOKING: Add Slow Cooker – 2 cups, Instant Pot – 4 cups water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 22 minutes. Quick release.
• SLOW COOKER: Use 2 X 14 oz cans of beans (rinsed & drained) instead of dried. Cook from frozen for 4-5 hours on Low. Check after 4 hours, stir and if needed add 1/4 cup of water more.
• AFTER COOKING: Add cilantro. Stir and serve hot.

CONTAINER LABEL

Instant Pot – 22 mins, QR OR Slow Cooker – Low 4-5 hrs. Before: Slow Cooker – 2 cups, Instant Pot – 4 cups. After: Add cilantro.

Healthy Freezer Meal Prep #4

Chicken Burritos

ADD TO COOK IN INSTANT POT:

• 1 1/2 cups brown rice, rinsed & drained
• 1 cup dried black beans, rinsed & drained
• 2-3 large chicken breasts, boneless & skinless
• 2 tbsp taco seasoning, low sodium
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tsp salt
• 3 cups water or low sodium broth

INGREDIENTS TO WRAP:

• 1 cup salsa
• 2 cups corn, frozen or cooked
• 1 bunch cilantro, chopped
• 1 bunch green onion, chopped
• 12 oz any soft cheese, shredded
• 2 cups green or red cabbage, thinly shredded
• 17 large whole wheat tortillas

• TO COOK IN INSTANT POT: Add all Ingredients to Cook and Cook on High pressure for 20 minutes with Quick Release after.
• STOVETOP: This recipe is not meant for a slow cooker. For stovetop version, please check original chicken burrito recipe.
• AFTER COOKING: Shred chicken using 2 forks right in the pressure cooker and add remaining Ingredients to Finish (except tortillas).
• TO WRAP & FREEZE: Tear 17 sheets of aluminum foil. Place tortilla on top of foil, add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese. Fold up the bottom to almost cover the filling, then fold up the edges, roll up tightly and then roll again in foil. Freeze for up to 3 months. 
• TO REHEAT: Thaw overnight in the fridge. Bake at 450 F degrees for 20-25 minutes or broil for 10-15 minutes. You can also warm burritos up in a microwave without tin foil – 2-5 minutes.

CONTAINER LABEL

Bake at 450 F – 20-25 mins, broil for 10-15 mins, microwave no foil – 2-5 mins.

Ground Turkey Pasta Bake

INGREDIENTS TO ASSEMBLE AND FREEZE:

• 1 lb ground turkey, extra lean
• 3 cups (10 oz) whole wheat penne/fusilli pasta, uncooked
• 4 – 5 cups kale stems, removed & chopped
• 1 large onion, finely chopped
• 4 large garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 1 tbsp oregano, dried
• 1 tsp rosemary, dried
• 1 tsp basil, dried
• Pinch of red pepper flakes
• 1/2 tsp salt
• Ground black pepper, to taste
• 28 oz tomato sauce, low sodium
• 1 tbsp honey or maple syrup
• 1 tbsp balsamic vinegar
• 1 cup pasta water
• 2 cups 6 oz mozzarella cheese, shredded & divided
• 1/3 cup Italian parsley, chopped
• Cooking spray

• TO ASSEMBLE: Cook pasta in a pot. In a skillet, saute onion and garlic 3 minutes, stirring occasionally. Saute oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally. Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine. Now add cooked pasta and stir to combine more.
• TO WRAP & FREEZE: Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Wrap tightly with plastic and aluminum foil on top.
• TO COOK: When ready to eat, remove from the freezer and warm up on a counter for 30 minutes to prevent dish from shattering in the oven. Bake from frozen in preheated 350 degrees F oven for 40 minutes.

CONTAINER LABEL

Counter – 30 mins, bake frozen at 350 F – 40 mins.

Healthy Black Bean Burgers

INGREDIENTS TO FREEZE:

• 1 cup white or brown rice, cooked (measured after)
• 2 x 14 oz cans low sodium black beans, drained & rinsed
• 2 large eggs 
• 3/4 cup grated zucchini, liquid squeezed out (measured after)
• 1 medium onion, minced or pureed
• 2 large garlic cloves, minced or grated
• 1 cup oat flour for GF version or whole grain breadcrumbs
• 1 1/4 tsp salt
• 1 tsp cumin
• 1 tsp chili pepper in adobo sauce, minced

• TO ASSEMBLE: Cook rice as per package instructions. In the meanwhile, in a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. Add eggs, zucchini, onion, garlic, oat flour, salt, cumin, pepper in adobo, and mix with spatula very well.
• TO FREEZE: Scoop 1/2 cup for smaller or 3/4 cup mixture for larger burgers and form into a patty. Lay patties on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag.
• TO COOK: Cook from frozen on preheated large non-stick ceramic or well-seasoned cast iron skillet on low – medium heat with 1-2 tbsp of oil, for 7-9 minutes per side.

CONTAINER LABEL

Pan fry frozen with oil – 7-9 mins/side.

Turkey Chili

INGREDIENTS TO FREEZE:

• 1 lb ground turkey
• 1 large onion, diced
• 3 large garlic cloves, minced
• 1 bell pepper, diced
• 1 1/2 cups corn, canned or frozen
• 14 oz can low sodium red kidney beans, rinsed and drained
• 14 oz can low sodium cannellini or navy beans, rinsed and drained
• 14 oz can low sodium pinto beans or black eyed peas, rinsed and drained
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano, dried
• 1/2 tsp paprika
• 3/4 tsp salt
• 28 oz can diced tomatoes, low sodium
• 6 oz can tomato paste, low sodium

INGREDIENTS TO SERVE:

• Green onion cilantro, cheese, plain yogurt (for toppings)

• BEFORE FREEZING: Cook ground turkey until small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (for Instant Pot add tomato products right after meat).
• BEFORE COOKING: Add 1 cup water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes. Quick release.
• SLOW COOKER: Cook from frozen for 4 hours on High or 8 hours on Low.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 1 cup water/broth.

Quinoa Falafel

INGREDIENTS TO FREEZE:

• 2 cups quinoa, dry
• 2 14 oz cans low sodium chickpeas, drained & rinsed
• 1 medium onion, coarsely chopped
• 8 garlic cloves, large
• 2 cups parsley, packed
• 4 tsp cumin, ground
• 2 tsp coriander, ground
• 4 tbsp sesame oil
• 2 tbsp cornstarch
• 3 tsp salt
• 1/2 cup water

INGREDIENTS TO FINISH & SERVE:

Tahini sauce:

• 1 cup tahini
• 1 cup water
• 2 lemons, juice of
• 1 garlic clove, large
• 1 tsp salt

• 14 whole wheat pitas for serving
• 1 long English cucumber, thinly sliced for serving
• 3 tomatoes, thinly sliced for serving

• TO ASSEMBLE: Cook quinoa as per package instructions. In the meanwhile, in a large food processor, add chickpeas, onion, garlic, parsley, cumin, coriander, sesame oil, cornstarch, salt, water and blend until semi-smooth. In a large bowl, combine cooked quinoa and blended mixture, mix with spatula very well.
• TO FREEZE: Using small scoop, scoop falafel mixture, packing it tightly, roll into golf size balls (helps to dip hands in water in between) and place on prepared baking sheets about 1 inch apart. Freeze completely and transfer balls to a large Ziploc bag.
• TO COOK: Spray with cooking spray, bake from frozen in 450 F degrees oven for 35 minutes or until golden brown and crispy, turning once.

CONTAINER LABEL

Spray before baking, bake frozen at 450 F for 35 mins, turn once.

This healthy freezer meals post started with just 5 recipes 3 years ago and now it grew to 20. Everyone loves them! So, if you have any suggestions, ideas or comments, please drop them below in the Comments section. We read and respond to all.

Happy healthy freezer meals prepping, everyone!

Print

20 Easy Healthy Freezer Meals: Lentil Soup

Meal prep 5, 10, 15 or 20 Healthy Freezer Meals with a grocery list and how-to video. It takes 2 hours, most recipes need no pre-cooking, and after you just cook your freezer meal in Instant Pot or slow cooker.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 20 freezer meals

Calories 85kcal

Author Olena Osipov

Equipment

• Silicone bags
• Glass container

Ingredients

Ingredients to freeze:

• 1 medium onion chopped
• 2 large carrots chopped
• 2 small celery chopped
• 2 cups green lentils rinsed & drained
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• Ground black pepper to taste
• 2 bay leaves
• 28 oz can diced or crushed tomatoes low sodium

Ingredients to finish and serve:

• 11 oz box of spinach fresh or frozen
• 1 large garlic clove grated
• Parmesan cheese for serving

US Customary – Metric

Instructions

• Before cooking: Add 2 bouillon cubes + 10 cups water or 10 cups low sodium veggie stock.
• Instant Pot: Cook from frozen for 20 minutes with Quick Release.
• Slow Cooker: Cook from frozen on Low for 10 hours or on High for 5 hours.
• After cooking: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.

Video

Notes

Container label: Instant Pot – 20 mins, QR OR Slow Cooker – Low 10 hrs, High 5 hrs. Before – 10 cups broth. After – 1 box spinach and 1 grated garlic.

Nutrition

Calories: 85kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 145mg | Fiber: 7g | Sugar: 2g

The post 20 Easy Healthy Freezer Meals (Instant Pot or Crock Pot) appeared first on iFoodReal.com.

This recipe for Crock Pot Sirloin Tip Roast with fall-apart, tender beef and vegetables in au jus, will become your new favorite slow cooker dinner at the end of long day!

Another family favorite is this slow cooker rump roast and crockpot eye of round roast. So tender and juicy!

Oh how excited I am to share this crock pot sirloin tip roast with you! I have this recipe for sirloin tip roast baked in the Dutch oven that I usually make and my family enjoys a lot.

But last time when I bought a double pack of fresh beef sirloin tip roast, I wanted to try something new. It was a cold snow day, so I thought to make sirloin tip roast in slow cooker would be a great idea! And with tender carrots and baby potatoes, it’s a fuss free one pot meal.

I combined all real ingredient flavors that I could think of, didn’t sear the roast and let me tell you that this was one of the most flavorful pot roast recipes we ever had!

It is a great recipe to enjoy effortlessly!

What Is a Sirloin Tip Roast?

Sirloin tip roast also known as round tip roast, beef sirloin tip roast or knuckle roast is an inexpensive cut of beef that comes from the back area of the cow. Since that area is full of muscles that are used for movement, this triangular cut of meat is lean and less tender.

It is important not to confuse sirloin tip roast with top sirloin roast as they are two different types of beef roasts.

Ingredients and Substitutions

To make sirloin tip roast in slow cooker, you will need very simple ingredients. Although the list might seem long, I guarantee you have most of these ingredients on hand plus we are listing substitutions.

So you can make crock pot sirloin tip roast recipe anytime!

• Beef sirloin tip roast: I used 3 lbs boneless beef sirloin tip roast. You can also use chuck roast, round roast or rump roast instead. Make sure your roast is fully thawed and twine has been removed.
• Onion: Yellow onion, white onion or red onion will add nice flavor to au jus. No soup onion mix can compare.
• Beef broth: I use roasted beef base mixed with water which has regular amount of sodium. If you have low sodium beef stock, make sure to increase salt to 3/4 teaspoon or more.
• Worcestershire sauce: Adds so much flavor. If you do not have any on hand, I recommend to use extra tablespoon of soy sauce instead. Also you can substitute ACV with same amount of balsamic vinegar and omit Worcestershire then.
• Soy sauce: Or certified gluten-free liquid aminos will work to add umami flavor. Substitute with 1 tablespoon of Worcestershire.
• Apple cider vinegar: Necessary for that sweet and savory profile. You can also use balsamic vinegar, white wine vinegar or red wine vinegar.
• Unsalted butter: If you have salted butter, reduce amount of salt further.
• Dried parsley: Photos show fresh parsley, which you can use. However, I used dried parsley. Replace with 1 teaspoon of dried oregano, basil or Italian seasoning.
• Garlic powder: If none on hand, use 2 minced fresh garlic cloves. Or add 1 teaspoon extra onion powder.
• Onion powder: In addition to fresh onion. Can also omit and use 1 teaspoon garlic powder instead.
• Smoked paprika: Regular paprika will work although smoked paprika adds nice smoky flavor.
• Salt and ground black pepper
• Potatoes and carrots: I used 1.5 lbs of baby potatoes but you could use more and as well as cut up into big cubes yukon gold potatoes. I believe small potatoes hold their shape a bit better though. Cut into large chunks carrots will work as well. You can use russet potatoes but be prepared for more mushy consistency.

How to Cook Sirloin Tip Roast in Crock Pot

Here is a detailed overview how to cook sirloin tip roast in slow cooker. This crock pot roast recipe requires 10 minutes of prep before and 10 minutes after, without searing the meat first. There is full recipe card below.

I always use this 7 quart Crock Pot to make all of my slow cooker recipes.

• Add vegetables: First you want to add you potatoes to the bottom of your slow cooker. Then add carrots and lay thick onion slices on top.
• Add butter: Add small cubes of butter and no need to stir. Butter will melt enhancing the flavor of au jus. Especially, amazing if you decided to turn it into gravy at the end. See last step.
• Place roast on top: Lay your fresh sirloin tip roast on top of vegetables. Make sure to remove the twine, if any, to give meat the chance to become tender. If you forgot, it’s OK but remember next time.
• Make the sauce: In a medium bowl, whisk together the beef broth, soy sauce, worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, dried parsley, salt and pepper.

• Add on top of roast: Slowly pour beef stock mixture on top of roast, making sure to get all the last bits that may have settled at the bottom of the bowl. Do not clean the roast or stir anything. Cover your crock pot with a lid.
• Slow cook the roast: A lean roast like sirloin tip roast benefits from slow cooking on low heat. I recommend to slow cook it for 8-10 hours on Low. You can absolutely cook it for 4-5 hours on High heat but it might be a bit more tough. But still delicious!
• Shred meat and combine: Your beef is ready when you can easily shred it with a fork. Shred right in slow cooker and then gently stir with vegetables and au jus.
• Thicken the sauce (optional): If you would like more of a gravy than au jus, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Pour it into the slow cooker, stir gently and cook covered on High temperature for 15 minutes.

How Long to Cook Sirloin Tip Roast in Slow Cooker?

Cooking time may vary slightly based on the size of your roast and the size of your crock pot as well. As a rule of thumb, medium to large roast, about 3-4 pounds, is enough to cook for 8-10 hours on low heat. Smaller roast, about 2 pounds, should be ready in 7-8 hours.

I cooked 3 lbs roast and after 8 hours it was flaking easily with a fork. However, 10 hours will not hurt your roast either.

Tips for Best Slow Cooker Sirloin Tip Roast

Here are my top tips to ensure you end up with the best crock pot sirloin tip roast in the world!

• Crock Pot: I use this Crock Pot to develop all of my recipes. I love it because it is extra large for my hungry family, so I can always add extra potatoes. If you have Instant Pot, I don’t recommend you use its slow cook setting to make this recipe because it will take much longer to cook!
• Try to cook it on low: If you have time, it’s best to cook tougher cut of meat like this one on low heat for the most fork tender results. However, you can still cook it on high heat.
• Defrost your roast: Make sure to fully thaw your roast before cooking. According to USDA, it is unsafe to cook frozen or half-defrosted meat in slow cooker. Not only it won’t cook it evenly and will need longer cook time, it also becomes a breeding ground for harmful bacteria.
• Cut veggies into large chunks: If using large carrots and potatoes, I recommend to cut them into 3-4 inch pieces to prevent from falling apart during long cook time.

Side Dishes to Pair with Roast

There are various kinds of side dishes you can pair with your crock pot sirloin tip roast. Since it is a one pot meal, you already have your starch in a form of potatoes.

On the side, I think you can pair it with these nice veggie dishes:

• Air fryer brussels sprouts
• Garlic green beans
• Asparagus in air fryer

How to Store and Reheat

What’s great about this slow cooker recipe is that it can last 3-4 days.

Store: Let the cooked dish cool down to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.

Reheat: Reheat desired amount of food in microwave. To reheat on the stove, simply simmer in a small size saucepan on low heat for 3-4 minutes or until warmed through.

Freeze: I think the best way to store this dish is to refrigerate and do not freeze. I personally do not like the texture of potatoes once thawed. However, I know many people are OK with freezing cooked potatoes. If you are one of them, freeze roast in an airtight container with some room for expansion for up to 3 months. Then defrost in the fridge overnight and reheat as per instructions above.

FAQs

More Delicious Roast Recipes to Try

• Instant Pot pot roast
• Beef eye of round roast
• Boneless leg of lamb

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Crock Pot Sirloin Tip Roast

This recipe for Crock Pot Sirloin Tip Roast with fall-apart, tender beef and vegetables in au jus, will become your new favorite slow cooker dinner at the end of long day!

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 461kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 3 pounds sirloin tip roast twine removed
• 1.5 pounds baby potatoes
• 2 cups baby carrots
• 1 large yellow onion sliced into rings
• 3 tablespoons unsalted butter cubed
• 1 cup beef broth
• 4 tablespoons apple cider vinegar
• 3 tablespoons soy sauce
• 2 tablespoons worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper

US Customary – Metric

Instructions

• At the bottom of large slow cooker, spread baby potatoes, baby carrots and onion. Top with cubes of butter and place sirloin tip roast on top.
• In a medium bowl, whisk beef broth, apple cider vinegar, soy sauce, worcestershire sauce, garlic powder, onion powder, smoked paprika, parsley, salt and pepper. Pour slowly over the roast.
• Close the lid and cook on Low for 8-10 hours or until meat is tender and easily pulls apart with a fork. It's best to cook tougher cut of meat like this one on low heat for the most fork tender results. However, you can still cook it on high heat for 4-5 hours.
• After shred meat with two forks right in the slow cooker, gently stir and serve with the veggies and au jus.

Notes

Store: Let the cooked dish cool down to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.

Freeze: I do not like the texture of potatoes once thawed. However, I know many people are OK with freezing cooked potatoes. Freeze roast in an airtight container with some room for expansion for up to 3 months. Then defrost in the fridge overnight.

Sodium for this dish is high but that is including all of the au jus more likely you won’t end up consuming. You can also add less salt.

Nutrition

Serving: 2cups | Calories: 461kcal | Carbohydrates: 29g | Protein: 53g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 1046mg | Fiber: 5g | Sugar: 5g

The post Crock Pot Sirloin Tip Roast appeared first on iFoodReal.com.

Crockpot BBQ Pulled Chicken made with tender chicken and coated in a smoky BBQ sauce. Easy to make with 8 simple ingredients, it’s perfect for busy weeknights, potlucks, and meal prep.

You might also love crockpot shredded chicken!

This crockpot BBQ pulled chicken recipe is the easiest way to enjoy sweet and savory, fall apart chicken without the BBQ or oven. Just toss everything in and let the crockpot work its magic.  

Our household loves crockpot BBQ chicken sandwiches with healthy coleslaw and Instant Pot corn on the cob. It’s one of our year-round favorite crockpot recipes!

Ingredients for Crockpot BBQ Pulled Chicken

You only need 8 simple ingredients to make pulled BBQ chicken in the crockpot, including salt and pepper.

• Chicken breasts: I used 4 boneless skinless chicken breasts.
• Brown sugar: A small amount adds extra sweetness.
• Seasonings: Garlic powder, smoked paprika, salt, and ground black pepper make up the delicious spice rub that we sprinkle on.
• Apple cider vinegar: Gives the sauce in crockpot barbeque pulled chicken a tangy flavor.
• BBQ sauce: Stubbs is my favorite store bought brand but I often have homemade healthy bbq sauce or Hawaiian BBQ sauce in my fridge, they are a kitchen staple for us.

How to Make BBQ Chicken in Crockpot

Here is a quick overview of how to make pulled BBQ chicken in crock pot with step-by-step photos. There is a full recipe card below.

• Add chicken, sugar and spices to your slow cooker: Add chicken breasts in a single layer at the bottom of crockpot. Then sprinkle brown sugar, garlic powder, smoked paprika, salt and pepper on top.
• Add liquids: Pour apple cider vinegar and barbeque sauce over chicken.
• Cover and cook: Place the lid on top and cook pulled BBQ chicken in the crockpot for 5 hours on low heat or 2.5 hours on high heat. I recommend to use low heat for most tender chicken!
• Shred the chicken: Keeping it mess free, shred the chicken with 2 forks right in the crockpot. Stir and serve!

Tips for Best Results

Here are some simple tips on how to make crockpot BBQ pulled chicken a crowd pleasing favorite.

• Cook on low setting: The chicken will come out more juicy and tender.
• You can use chicken thighs: Boneless skinless chicken thighs work too, they will have more flavor and fat.
• Every crockpot brand and model is different: Know your crockpot! My barbeque pulled chicken in crockpot was ready and perfectly tender after 5 hours in 7 quart slow cooker, other models may need up to an hour more or less.
• Don’t overcook: Some love the idea of adding everything to the crock pot, turning it on, and going to work but that won’t give you best results. Chicken breasts in slow cooker are ready fast and you can overcook them. The key for perfectly cooked crockpot BBQ chicken is cooking time of up to 6 hours on low and 3 hours on high.
• Keep on warm: Shredded chicken can be kept on warm for up to 2 hours, any longer and it will be dry and tough.
• Shred it while warm: It is actually harder to shred cold cooked chicken. It’s best to cool chicken until safe to handle and then shred while warm.

What to Serve Crockpot BBQ Pulled Chicken with?

Once you have this tender, flavorful crockpot BBQ pulled chicken and a mess free kitchen, the serving options are endless. Here are some of our top hits!

• Simple summer favorites include delicious BBQ chicken on a toasted bun alongside healthy fruit salad, vinegar coleslaw, healthier potato salad.
• Serve with classic crock pot corn on the cob or Instant Pot corn on the cob with chips and pickle spears.
• For a cozy comfort meal we love adding it to rice, quinoa or pasta. My boys love it on top mac and cheese. And BBQ chicken nachos are to die for!
• Add protein to your favorite healthy salad or use it to make BBQ chicken salad.
• Use shredded BBQ chicken in crockpot leftovers to make amazing tacos, wraps, or quesadillas.
• Make them into sliders and whip up some deviled eggs for your next potluck.

How to Store, Freeze and Reheat

Store: Keep leftover BBQ chicken in an airtight storage container and store in the refrigerator for up to 5 days.

Freeze: Crockpot BBQ pulled chicken is great for meal prep and you can keep it in the freezer for up to 3 months.

Reheat: Warm it up in microwave or in a covered pan on the stovetop until warmed through.

FAQs

More BBQ Recipes to Try

• Instant Pot BBQ chicken
• Instant Pot pulled pork
• Baked BBQ chicken breast
• Grilled BBQ chicken breast

More Crockpot Recipes to Try

• Crockpot chicken breast
• Crockpot shredded chicken
• Crockpot pulled pork
• Sirloin tip roast in crock pot
• Crockpot white chicken chili

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Crockpot BBQ Pulled Chicken

Crockpot BBQ Pulled Chicken made with tender chicken and coated in a smoky BBQ sauce. Easy to make with 8 simple ingredients!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 6 servings

Calories 230kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 2 pounds boneless skinless chicken breasts 4 large breasts
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon apple cider vinegar
• 1 cup BBQ sauce I used Stubb’s

US Customary – Metric

Instructions

• In a slow cooker, add chicken breasts i na single layer and sprinkle them with brown sugar, garlic powder, smoked paprika, salt and pepper. Then add apple cider vinegar and BBQ sauce on top.
• Cook on low heat for 5 hours or on high heat for 2.5 hours. I prefer low heat if possible because chicken comes out more tender.
• After shred chicken with 2 forks right in the crockpot and stir.
• Serve on buns with a side of coleslaw, pickles, chips and corn on the cob.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze for up to 3 months.

Nutrition

Serving: 1breast | Calories: 230kcal | Carbohydrates: 5g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 106mg | Sodium: 704mg | Fiber: 0.2g | Sugar: 11g

The post Crockpot BBQ Pulled Chicken appeared first on iFoodReal.com.

Other family favorites include Thai chicken salad, Thai chicken curry and Thai chicken butternut squash soup.

I love Thai sweet chili sauce. It’s sweet, tangy, spicy, and sticky. Perfect for using as a dipping sauce or today we are making delicious Thai crock pot chicken thighs with it.

First we sear the chicken until crispy skin appears. Then chicken thighs cook in slow cooker in flavorful Thai sauce until wonderfully tender and juicy. Perfect for serving up alongside rice or noodles.

Simple recipes like these slow cooker chicken thighs, Instant Pot Thai chicken soup, crockpot chicken and rice and crockpot butter chicken help to put quick and easy dinner on the table any day.

Ingredients and Notes

To make Thai chicken thighs in crock pot, you will need just a few simple ingredients. If you are really short on time, feel free to use store-bought sweet chili sauce.

• Chicken thighs: I use skin-on bone-in chicken thighs. If you would like to use boneless skinless chicken thighs or chicken breasts please see tips section below.
• Thai sweet chili sauce: I used homemade sweet chili sauce recipe that is made with maple syrup, rice vinegar, red pepper flakes, garlic, salt and cornstarch. It is a bit healthier than store-bought option, however I have to say its ingredients have improved over the years and you can use one in a pinch.
• Salt and pepper: To season chicken thighs when pan frying.
• Garnish: Green onions make for a great garnish to this crock pot chicken thighs recipe but it’s an optional ingredient.

How to Make Thai Chicken Thighs in Crock Pot

Here is a quick overview how to make chicken thighs in crock pot in 4 simple steps. I used my beloved 7 quart Crockpot but you can use any small crockpot or medium size crockpot.

• Make Thai sweet chili sauce: In a small pot, combine maple syrup, water, rice vinegar, cornstarch, garlic, red pepper flakes and salt. Whisk well, bring to a boil until sauce has thickened, just a few minutes. Set aside.
• Pan sear the chicken: Season chicken thighs with salt and pepper on both sides. Then sear in batches with a bit of oil on medium-high heat until skin becomes crispy and meat browned a bit. No need to cook chicken through.
• Slow cook chicken thighs in slow cooker: Transfer chicken thighs skin side up to the slow cooker and pour the sauce on top. No need for a single layer and you can stack them. Cover with a lid and cook crock pot chicken thighs on Low heat for 6 hours or on High heat for 3 hours.
• Finish and garnish: Now your chicken is ready! You can also let the sauce thicken a bit by removing the lid and let chicken thighs cook in slow cooker for another 20 minutes on High heat. Then spoon some sauce on top of chicken and garnish with green onions.

How Long to Cook Chicken Thighs in a Crock Pot?

How long to cook chicken thighs in crock pot depends on two factors:

• The age and size of your crock pot
• And whether you use bone-in skin-on chicken thighs or boneless chicken thighs.

My Crockpot is brand new and it took 3 hours on High heat or 6 hours on Low heat to cook these chicken thighs until tender. You know your slow cooker best! If it has tendency to run not as hot, cook these crock pot chicken thighs for 3.5-4 hours on High or 7 hours on Low.

I use 7 quart crock pot, so it is quite large. Be aware that if you’re using a smaller crockpot, chicken thighs will be more tightly packed and it will take longer to cook through. So just keep an eye on it and keep a meat thermometer handy, if you have one.

Bone-in thighs takes longer time to cook through. For boneless thighs, you can reduce the slow cooking time to 5 hours on Low or 2 hours on High.

Tips for Best Results

Here are my top tips for the best crock pot chicken thighs recipe in the world!

• For boneless skinless chicken thighs: You can reduce the cook time to 5 hours on Low or 2 hours on High. Also be sure to add 1/2 cup water to the crockpot as they release less juice.
• If using boneless skinless chicken breasts: Cook crock pot chicken breasts on Low heat for 3-4 hours or on High heat for 2 hours.
• For a thicker sauce to serve over the chicken: You can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Then add it to the slow cooker and simmer on High for 20-30 minutes. I recommend to remove chicken prior to thickening the sauce.
• For more crispy chicken results: First of all, don’t skip pan searing the chicken. Of course, skin on chicken thighs softens up during slow cooking. You can always place it under the broiler for a few minutes.

Variations

There are numerous ways to add fun flavors to your slow cooker chicken thighs and make it a one pot meal!

• Add vegetables at the end: After the chicken thighs are ready, remove them from the slow cooker. Add in vegetables like shredded or sliced carrots, bell peppers, and onion. You could also include snow peas, snap peas, green beans or broccoli. Stir, cover and cook on high for 20-30 minutes,or until the vegetables are tender to your liking.
• Pineapple: I recommend adding around 1 cup of chopped pineapple before cooking chicken thighs in crock pot.
• Sesame seeds: Use raw or toasted sesame seeds as a garnish.
• Fresh herbs: Fresh basil or fresh cilantro sprinkled over the Thai chicken will taste amazing!

What to Serve Slow Cooker Chicken Thighs With?

There are several ways that you can enjoy these crock pot chicken thighs:

• Grains: Serve chicken thighs alongside a portion of brown rice, quinoa or cauliflower rice.
• Noodles: Shred or slice chicken thighs and serve over your favorite noodles or spaghetti.
• Veggies: One of the easiest ways to add veggies with your crockpot chicken thighs recipe is to serve baked veggies on a side like roasted asparagus recipe or roasted cauliflower.
• Salad: Pair it with a simple salad!

How to Store and Reheat

Store: Store any leftovers in an airtight container for up to 5 days.  

Freeze: Allow slow cooker chicken thighs to cool completely. Then transfer to an airtight container and store in the freezer for up to 3 months. Thaw chicken overnight in the fridge before enjoying cold or reheating.

Reheat: You can reheat chicken thighs in a small pot by simmering on the stovetop on low heat.

FAQs

More Chicken Thighs Recipes to Try

• How to grill chicken thighs
• Roasted chicken thighs and potatoes
• Baked chicken thighs
• Oven baked boneless chicken thighs

You might also enjoy browsing through my entire collection of healthy chicken recipes.

More Crock Pot Chicken Recipes

• Crock pot chicken breast
• Crockpot shredded chicken
• Crockpot chicken noodle soup
• Crockpot chicken spaghetti
• Crockpot chicken and pasta
• Crockpot BBQ pulled chicken

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Thai Crock Pot Chicken Thighs Recipe

Thai Crock Pot Chicken Thighs Recipe will show you how to cook chicken thighs in slow cooker until tender. Then pair with rice and simple salad.

Course Main Course

Cuisine Thai

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 4 servings

Calories 673kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 3-4 pounds bone-in skin-on chicken thighs
• 1/2 cup Thai sweet chili sauce or use store-bought sauce
• Green onions finely chopped (for garnish)

US Customary – Metric

Instructions

• Make Thai sweet chili sauce as per recipe.
• Season chicken thighs with salt and pepper on both sides.
• Preheat large ceramic non-stick skillet on medium-high heat and pan sear chicken until skin is crispy and meat is golden brown, working in batches. No need to cook it through.
• Transfer chicken to the bottom of slow cooker and pour sweet chili sauce on top. Cover and cook on Low for 6 hours or on High for 3 hours.
• After your chicken thighs are ready. If you would like to slightly thicken the sauce, cook with a lid open on High heat for 20-30 minutes.
• Serve chicken thighs hot garnished with green onions, a side of rice or quinoa and a simple salad.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: In an airtight container or freezer bag for up to 3 months.
• For boneless skinless chicken thighs: You can reduce the cook time to 5 hours on Low or 2 hours on High. Also be sure to add 1/2 cup water to the crockpot as they release less juice.
• The slow cooker times: If you’re using a smaller crockpot, chicken will take longer to cook through. Also some slow cooker run lower, so add a bit more cook time.

Nutrition

Serving: 2 chicken thighs | Calories: 673kcal | Carbohydrates: 11g | Protein: 48g | Fat: 49g | Saturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 423mg | Fiber: 0.2g | Sugar: 8g

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