Everything is easier in the crockpot! It’s one of my favorite things to use in the kitchen. I just LOVE that I can do little prep work in the morning and that a nearly complete meal is ready with hardly any trouble after a long day of work.

And to me, a ragu is nothing if it’s not covering pappardelle pasta. Those long, wide noodles are the perfect vehicle for the pork and delicious sauce. I should learn how to make some of my own one of these days.

What is Ragu?

Ragu is an Italian meat sauce made by slow-cooking meat, vegetables, and liquids over low heat to develop a deep, rich flavor. A traditional ragu uses onions, carrots, and celery, tomatoes, olive oil, and rich red wine, though recipes vary widely!

What You Need For This Recipe

• For the meat, you can use a Boston Butt or a Picnic Roast as well. Those cuts will be a bit bigger than a loin but will be just as good. If you prefer to use those, ask your butcher to cut them down to size for you.
  You can find more information about different cuts of pork in this post, A Guide to Pork Cuts.
• Get a good sear on that meat before you put it into the crockpot, rubbing it with the seasonings and browning it on all sides before placing it into the slow cooker. It will add more flavor to your final dish.
• If you’d rather not use the red wine in the recipe, it can be omitted. You can substitute some additional chicken stock or even some red grape juice.
• Your favorite pasta! As you know, I LOVE Pappardelle, but of course, you can use your favorite fresh pasta or whatever your family prefers to eat.

Pork Ragu Ingredients

To make this Italian comfort food in the slow cooker, I need a good amount of items, but no fancy ingredients! Here’s what’s on my list:

• Olive oil
• Pork loin(s)
• Canned crushed tomatoes
• Chicken stock and red wine (if desired – see note)
• Minced onion
• Finely grated carrots
• Minced garlic
• Tomato paste
• Italian seasoning
• Kosher salt
• Ground black pepper
• Bay leaves
• Pappardelle noodles (or your favorite pasta)

I have a detailed list of ingredients in the printable recipe card at the bottom of the post, so make sure to scroll down and review it!

How to Make Pork Ragu

This is truly a “fix it and forget it” meal! Here’s how to make it:

1. Seasoning: In a small bowl, I mix together the Italian seasoning, salt, and pepper. Then I rub this mixture all over the pork loin.
2. Sear: I heat my olive oil over medium-high heat in a large skillet. Then I place the seasoned loin into the heated skillet and sear it on all sides until nicely browned.
3. Crockpot: I spray the inside of the crockpot with cooking spray and place the seared loin in the bottom of the pan. Then I cover it with the crushed tomatoes, chicken stock, minced onion, grated carrots, minced garlic, tomato paste, and the bay leaf. You can mix these all up beforehand or just dump them in like I do! Then I place the cover on and let it cook on low for 6-8 hours (or on high for 4-6 hours).
4. Shred: When the pork is fall-apart tender, I remove it from the crockpot and put it on a cutting board or in a large bowl. Then I use two forks to shred the meat. I remove the bay leaf from the sauce, then return the shredded pork to the crockpot and cook on low for another 30 minutes.
5. Serve: I cook the pasta following the package instructions for al dente, drain the pasta water, and serve it topped with my delicious Pork Ragu!

Recipe Notes

• I sometimes like a little red wine in my Ragu, so I use ¾ cup chicken stock and ¼ cup red wine. You can use just chicken stock if you prefer to make this without any alcohol.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

FAQs

How do I store leftover Pork Ragu sauce?

Once the leftover sauce cools completely to room temperature, I transfer the ragu to an airtight container and store it in the fridge for 3-5 days. You can store it with the cooked pasta or without.

Can I freeze Pork Ragu?

Yes, you could make this and freeze it in an airtight container for up to 1 month. Thaw it in the fridge overnight, then reheat in a saucepan until hot throughout, adding a bit more chicken stock if needed. Serve over freshly made pasta.

Can I use other cuts of meat besides a pork loin?

Yes, you could use a Pork Butt/Pork Shoulder or Picnic Roast instead, though you would need to have it cut down to size. I usually ask my butcher to do this with no problem! 

Can I make Pork Ragu in a pressure cooker instead?

While I haven’t tested this recipe in the Instant Pot, you should be able to convert it! I would add my aromatics, then meat and liquids (including the crushed tomatoes), cook until the meat is tender (about an hour), then add the veggies at the end. I would also use a natural release instead of an instant release.

My family really enjoyed this recipe, and I’ve made it quite a bit since I originally posted this years ago. I think your family will enjoy it as much as ours has. It’s tasty, easy, and won’t break the bank. That right there is something to get excited about!

Pork Recipes You’ll Love

I’ve become a big proponent of all things pork, having done multiple farm tours throughout my years of blogging. You can read more about one of my trips to Brenneman Pork in the rest of the post below the recipe card.

• These juicy Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar and Monterey Jack cheeses, and a chipotle seasoning mix, these pork patties are the perfect burger to simplify your busy weekday! I bet you’ve never eaten such a flavorful burger!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• Rip into these juicy Pork Spare Ribs for a tasty dinner that is worth the wait! Your sticky fingers will be covered in this homemade BBQ sauce, but the mess is part of what makes these ribs so great! The best part is that this oven recipe means you can have BBQ ribs all year round!
• Jack Daniel’s Pork Tenderloin is an easy pork recipe flavored with whiskey, brown sugar, soy sauce, Dijon mustard, and garlic. Marinated for hours then roasted to juicy perfection, this whiskey-infused pork turns dinner into a feast and is perfect for any occasion, especially a busy weeknight!
• This Easy BBQ Pork Mac & Cheese recipe is a delicious and hearty dinner made with the pork in your freezer and ingredients you already have in your pantry! Easy, simple, and delicious meals are where it’s at right now. I want to show you how you can combine simple ingredients while saving money, using pork as your protein to create many flavorful dishes.

If you enjoyed this Pork Ragu, I’d love to hear how it turned out for you! Please leave a comment or a recipe review below, and come back for more recipes soon!

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This recipe is gently adapted from Mother Thyme.

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Crockpot Pork Ragu

This hearty Pork Ragu is an easy and fairly inexpensive dinner for a busy weekday. Prepare it in the morning, let the crockpot do its magic, and have a healthy, delicious "Sunday" dinner with no fuss!

Course Main Course

Cuisine American

Keyword Pork Ragu

Prep Time 20 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 50 minutes minutes

Servings 6 servings

Calories 637kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons olive oil
• 2 ½ pound pork loin(s) (you may need more than one pork loin to equal the 2 ½ pounds total)
• 28 ounces crushed tomatoes
• 1 cup chicken stock *See note
• 1 medium onion, minced
• 3 medium carrots, grated fine
• 2 cloves minced garlic
• 1 tablespoon tomato paste
• ¾ teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 package Pappardelle noodles

Instructions

• In a small bowl, mix together the 3/4 teaspoon Italian seasoning, 3/4 teaspoon salt, and ½ teaspoon pepper. Rub the mixture all over the pork loin(s).
• Heat olive oil over medium-high heat in a large skillet. Place the seasoned loin into the heated skillet and sear on all sides, until nicely browned.
• Spray the inside of the crockpot or slow cooker with cooking spray and place the seared loin inside. 
• Cover with the 28 ounces crushed tomatoes, 1 cup chicken stock, minced onion, 3 grated carrots, 2 cloves minced garlic, 1 tablespoon tomato paste, and the bay leaf. 
• Cover and heat on low for 6-8 hours or high for 4-6.
• When pork has finished cooking, remove from the crockpot and place onto a cutting board or into a large bowl. Shred the meat with two forks.
• Remove the bay leaf from the sauce and return the shredded pork to the crockpot to cook on low for an additional 30 minutes. 
• Cook pasta according to package directions. Drain, and serve with the pork.

Notes

• For additional flavor, reduce the amount of chicken stock to 3/4 cup and add 1/4 cup red wine.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

Nutrition

Calories: 637kcal | Carbohydrates: 70g | Protein: 54g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 680mg | Potassium: 1516mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5479IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 5mg

I am proud to be partnering with Farming to Fight Hunger for this sponsored post. As always, all opinions are 100% my own.
This post was originally published September 28, 2018. It has been updated in format and with pictures on March 4, 2026.

If you’ve been reading my blog for some time then you know how near and dear to my heart pig farmers are.

Last year I was asked to be a host blogger for the pork tour in Sioux Falls, South Dakota. I love meeting the farmers and seeing first hand the passion they not only have for their job but also for the animals in their care. It is truly an eye-opening experience.

In July, I was asked to partner with Farmers Fighting Hunger in the Home Runs for Hunger at Brenneman Pork in Wellman, IA. Needless to say, I jumped at the chance.
Having toured their pig farm in 2015, I have the utmost respect and admiration for the entire Brenneman family. They are completely transparent in all that they do on their farm and have an “ask any question” attitude. The strongly believe the more they and other pig farmers educate the public about all that they do the better it is for everyone.

Rob, his wife Char and their daughter-in-law Erin (to Rob’s left in the center) along with their entire family have built a business that they are extremely passionate about. Plain and simple, they adore pigs and absolutely love going to work every day.

They want to put the best practices to use so that they create a better pork product for the consumer. It is their livelihood and they (especially Rob!) will do whatever is necessary to make sure that happens.

One of my favorite parts of visiting a pig farm is being able to hold the baby pigs right after they’ve been born or even helping the momma give birth to one!
In order to do that, there are safety precautions in place that need to be adhered to. Employees and visitors need to “shower-in”, and even “shower-out” when leaving the nursery. There is also a large air-filtration system in place and the environment is temperature-controlled.

All of these measures that the Brenneman’s have incorporated onto their farm provide a healthy, safe, and positive environment for the pigs which enables them to produce a better-quality product for the consumer.

Home Runs Fighting Hunger

Besides touring the pig farm, we participated in a Home Runs Fighting Hunger softball tournament to raise money for the Wellman, IA food bank.
Erin and her husband Rob built a real-life Field of Dreams right in the cornfields in their backyard! It is AH-mazing!!

They held a softball tournament to encourage participation in local food banks around the country whether it is in the way of donations, volunteering and even spreading the word.
It is so important that we combat hunger because no one should ever be hungry.

As we all know, hunger is a very serious issue here in the United States. I encourage you to find your local food bank here and discover how you can help.

You can read more about our Iowa pig farm experience from other bloggers who were on the trip, too!

Sandra from Dash of Sanity was on the trip as was her husband Jake. It was his first time touring a pig farm and he wrote a fantastic post about Pork Tacos that literally had me in tears! It was truly an amazing experience for him.

Cara, a registered dietitian at Street Smart Nutrition shared what she learned in her post. During our trip, she asked some really great questions and was really impressed with how transparent the Brenneman’s were and how they wanted us to ask them anything!

These Prosciutto & Fontina Topped Italian Pork Chops from Stephanie at Plain Chicken were created after our trip.
All of the bloggers on the trip were amazed at the precautions the Brenneman’s take to care for their animals. They have state of the art facilities, ask themselves each day how they can make it even better, and strive to do that.

The post Pork Ragu appeared first on 365 Days of Baking.

Who doesn’t love chocolate and peanut butter together? I mean, I’ve never met anyone who didn’t like the combination, have you? The two just complement each other so perfectly and bring out the best in each other!

Cake in the Slow Cooker?

You might be wondering why one would choose a slow cooker for making a cake over a traditional oven. I know it seems odd, but since slow cookers work by generating steam from heat, sweet treats made in a slow cooker often have more moisture and cook more evenly. Plus, I can fix it and forget it, then come home to a delicious aroma and a warm treat waiting for me!

Ingredients for Chocolate Pudding Cake

This delicious cake recipe uses some simple ingredients that pack a lot of flavor. Here are the cake ingredients that I’m shopping for:

• All-purpose flour
• Dark brown sugar—I prefer the dark variety for a greater depth of flavor, but you could use light brown sugar as well.
• Baking powder
• Baking soda
• Kosher salt
• Unsweetened cocoa powder
• Creamy peanut butter
• Plain or vanilla Greek yogurt
• Canola oil
• Pure vanilla extract
• Hot water
• Semisweet chocolate chips 

Chocolate Syrup

• Granulated white sugar
• Unsweetened cocoa powder
• Boiling water

I included a printable recipe card at the end of the post with a detailed list of ingredients and instructions, so check it out!

How to Make Chocolate Pudding Cake with Peanut Butter in a Crockpot

Before I make my cake batter, I always start by coating the inside of my slow cooker with cooking spray. I also use a 6-quart crock pot for this recipe.

1. In a large mixing bowl, I whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and cocoa powder.
2. In a separate bowl, I combine the peanut butter, Greek yogurt, canola oil, vanilla extract, and hot water. 
3. Next, I pour the wet ingredients into the dry ingredients and stir to combine. It should be thick, like cookie dough. Then I gently fold in the chocolate chips.
4. Now I spread the batter evenly on the bottom of the slow cooker and set that aside for a few minutes.
5. I make some homemade chocolate syrup by whisking together the white sugar, cocoa powder, and boiling water until it’s combined. Then I pour it over the top of the cake batter in the slow cooker.
6. Next, I place a cotton or paper towel between the slow cooker and the lid to help absorb the condensation. This helps prevent a soggy cake! I cook on high for 1 ½ hours or on low for 3 hours. The cake will start to pull away from the sides of the slow cooker when it’s done.
7. To serve, I spoon the cake into a bowl and top it with the sauce that forms on the bottom of the slow cooker. For an extra treat, I serve it with a scoop of vanilla bean ice cream! It’s so decadent and delicious!

Recipe Tips

• This cake will continue to cook, even when turning off the heat, so I pull out the slow cooker insert from the burner when the cake is fully cooked to avoid burning it.
• When I want more peanut butter flavor, I’ve used peanut butter chips in place of the chocolate chips. It’s extra yummy!
• I serve this chocolate cake straight from the crockpot, but if I’m serving guests and want a nicer presentation, I will slice it and serve it on individual bowls or plates.

FAQs

How do I store Chocolate Pudding Cake with Peanut Butter?

If I have leftover cake, I scoop it out of the crockpot and store it in an airtight container at room temperature for about 2-3 days. You can also store it in the fridge for about a week or the freezer for up to 3 months. 

What can I serve with this Crockpot Chocolate Pudding Cake?

Other topping ideas I love are powdered sugar, Cool Whip or whipped cream, and/or fresh fruit.

Can I use chunky peanut butter in this recipe?

Yes, you can use chunky peanut butter or natural peanut butter instead of creamy peanut butter. Just make sure to stir it up well before using it.

Slow Cooker Recipes

Make the best use of your slow cooker with one of these delicious recipes:

• Slow Cooker Buffalo Chicken Dip
• Chicken Enchilada Bites – a Slow Cooker Appetizer Recipe
• Slow Cooker Beef Chili Verde with Polenta
• Slow Cooker Chili Beer Pot Roast
• Slow Cooker Carne Asada Taco Boats
• Slow Cooker Sloppy Joes

Easy Dessert Recipes

If you’re looking for some dessert recipes that come together quickly and easily, try these ones:

• Lemon Pudding Cake
• Chocolate Peanut Butter Dream Bars – No Bake
• Double Chocolate Peanut Butter Filled Cupcakes
• Easy Chocolate Fondue
• Peanut Butter Brownies

If you enjoyed this Chocolate Pudding Cake with Peanut Butter, let me know by leaving a recipe review below!

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Chocolate Peanut Butter Pudding Cake

Make this easy recipe for gooey Chocolate Pudding Cake with Peanut Butter made in the slow cooker. It's perfect for any time of year, and will please all the chocolate peanut butter lovers in your life.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Pudding Cake

Servings 6 servings

Calories 630kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups (87 g) all-purpose flour
• ½ cup (110 g) packed dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons (14 g) cocoa powder
• ¾ cup (135 g) creamy peanut butter
• ½ cup (122 g) Greek yogurt
• 2 tablespoons (29 ml) canola oil
• 1 teaspoon pure vanilla extract
• 2 tablespoons (30 ml) hot water
• ½ cup (90 g) semisweet chocolate chips (or peanut butter chips. I used chocolate)

Chocolate Syrup

• ¾ cup (144 g) granulated sugar
• 5 tablespoons (35 g) unsweetened cocoa powder
• 2 cups (473 ml) boiling water
• Ice Cream optional

Instructions

• Coat the inside of a 6-quart (6-L) slow cooker with cooking spray.
• In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cocoa powder.
• In another bowl, combine the peanut butter, Greek yogurt, oil, vanilla extract and hot water.
• Mix together the contents of the two bowls and stir to combine (it will be thick like cookie dough).
• Fold in the chips.
• Spread the batter evenly on the bottom of the slow cooker.
• Whisk together the granulated sugar, cocoa powder, and boiling water until it’s combined, and pour it over the top of the batter in the slow cooker.
• Place a cotton or paper towel between the slow cooker and the lid to absorb condensation. Cook on high for 1 1/2 hours or on low for 3 hours. The cake will begin to pull away from the sides of the cooker when it is done.
• Spoon the cake into a bowl and top with the sauce that formed on the bottom of the cooker. For an extra treat, top the cake with the ice cream before adding the sauce.

Nutrition

Calories: 630kcal | Carbohydrates: 86g | Protein: 14g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 439mg | Potassium: 482mg | Fiber: 6g | Sugar: 53g | Vitamin A: 19IU | Calcium: 106mg | Iron: 4mg

This post was originally published December 31, 2017. It has been updated in format and with pictures on February 6, 2026.

The post Chocolate Pudding Cake with Peanut Butter appeared first on 365 Days of Baking.

This Spare Ribs recipe can really go a long way, especially if you have multiple things you need to do today.

That’s why I decided to make my own. I looked at multiple ways of making spare ribs, and I didn’t realize there were that many. I’ve decided that the slow cooker spare ribs are the best way to go! It’s certainly the easiest method!

Handed down from my grandmother, I discovered this treasure in my mother’s box full of wonderful recipes after she passed away. That was over 30 years ago and I’ve been making them ever since. It’s a great family dinner to have in my arsenal since the whole family loves these tender ribs!

And is it a slow cooker or a crockpot? I guess it’s for you to decide. 

Why you’ll love this easy recipe for Crock Pot BBQ Ribs

• These are the best slow cooker ribs! I LOVE them because they are so darn easy to make! You only need about a 30-minute prep in the morning and dinner is good to go when you walk in the door from a busy day. It doesn’t get any better than that!
• Sure, you could just pour a bottle of your favorite barbecue sauce over some ribs before cooking and call it good, but this vinegar-based sauce is so flavorful, you’ll want to make your own sauce every time!
• The best part is that cooking ribs low and slow in a crockpot makes them so tender and juicy. You really can’t get the same result as you do with crock pot ribs with other cooking methods. At least, you can’t get those results without tons more work!

Types of Pork Ribs

You might wonder if you can use a different style of ribs in this recipe. The short answer is “yes” because this recipe will work with all different types of ribs. However, you will get a different taste and texture based on which kind of ribs you use.

Pork ribs have three basic cuts—back ribs, spare ribs, and country-style ribs.

Baby Back Pork Ribs: Butchers cut these lean and tender ribs from the top of the rib cage. They are shorter than spare ribs.

Spare Ribs: These ribs are richer in flavor. They are cut from the belly and have longer bones and less meat than baby back ribs.

St. Louis style Ribs: This kind of rib is actually a specific cut of spare ribs, cut in a uniform rectangular shape. It’s named after the area where this cut became popular.

Country Style Pork Ribs: This rib is the meatiest, mostly because it isn’t actually a rib at all! It’s more of a pork chop cut from an area near the shoulder blade.

Now, as to which kind of ribs are the best ribs? I guess you’ll have to choose your favorite!

Why are these ribs called Crockpot “Spare” ribs?

You might think the word “spare” refers to an “extra” rib. But in this case, spare ribs comes from a German word that translates to “speared ribs”, as in meat traditionally cooked on a spear or spit.

Is it “Spare Ribs” or “Spareribs”?

You might have your own favorite way of referring to this rack of ribs! But in our ever-confusing English language, it is equally acceptable to call them “spare ribs” (two words) or “spareribs” (one word). I’ll stick with two in this post.

Why choose a Slow Cooker for these delicious ribs?

All kinds of ribs have the most flavor and are most tender when cooked slowly over low heat. And with crockpot ribs, you can fix it and forget it!

Ingredients for Crockpot Spare Ribs

To make about three pounds of slow cooker ribs, you’ll need the following ingredients (see recipe card for detailed amounts):

• Boneless ribs
• Chopped onion
• Lemon juice
• White vinegar
• Worcestershire sauce
• Light brown sugar
• Water
• Chili sauce
• Salt
• Ground black pepper
• Carrots
• Potatoes

How to make the best Slow Cooker Pork Ribs

This is such an easy ribs recipe! Follow these simple steps:

Prepare: Turn the crockpot on low, and cut ribs into single servings. You can line your crockpot or spray with cooking spray to help with cleanup. Peel carrots and potatoes, then cut them into thirds then halves again.

Sear: Prepare a large skillet by coating it with cooking spray. Place the ribs into the skillet over high heat and brown all sides. It should only take a couple of minutes on each side.

Fill: Place half of the carrots and potatoes into the bottom of your slow cooker. Place the spare ribs on top in a single layer. Cover the ribs with the remaining carrots and potatoes.

Blend: In a blender, combine onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, and chili sauce. Blend on high until ingredients combine completely. Evenly distribute the sauce over the meat, carrots, and potatoes in the crockpot.

Cook: Let the meal cook for 8-10 hours on low heat. You can also cook on high for 4-6 hours, stirring occasionally. These slow-cooked ribs should be fork tender and ready for dinner time. We love when everything is blended together, so you get the flavor from all of the ingredients in every bite!

Tips and tricks to help you enjoy those Crockpot Spare Ribs even more!

• Place the 6 tablespoons of water into the empty chili jar, shake, and add to the blender. This will remove the remaining contents from the jar and you won’t have to rinse it to recycle it!
• You can also bake this recipe in a large glass pan or casserole dish, but keep in mind that I have not had them or made baked spare ribs. So, you’re on your own! 
• Refrigerate leftover ribs in an airtight container. They will keep for 3-4 days. Cooked ribs may also be frozen and kept for up to 3 months. Defrost overnight before reheating.

Other Slow Cooker Recipes

I actually have a large selection of slow cooker meals here, and I’m always making more, so be sure to watch for them!

This Slow Cooker Spicy Orange Roast is delicious when shredded. Serve it in lettuce wraps for a bit different take on a pot roast.

Need to bring something to that game day party? Try this great recipe for Slow Cooker Buffalo Chicken Dip. It’s perfect for everything from crackers and chips to veggies!

I also love making sandwiches from shredded meat, and this Crockpot BBQ Root Beer Chicken is perfect for that! Serve them with potato salad on top- trust me! It’s weird but good!

Can’t get enough ribs? Try these recipes:

If you loved the crockpot spare ribs, you’ll love these recipes too!

• BBQ Spare Ribs
• Braised Short Ribs
• Honey Mustard Ribs
• Slow Cooker Beef Chili Verde with Polenta

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Crockpot Spare Ribs

Crockpot Spare Ribs – an easy meaty dinner with carrots and potatoes covered in a tangy sauce. This tender, hearty meal is perfect when you don't want to turn on the oven in the summer or want comfort food in the winter.

Course Main Course

Cuisine American

Keyword Spare Ribs

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 6 people

Calories 659kcal

Author Lynne Feifer

Ingredients

• 3 lbs. boneless spare ribs beef or pork
• 2 tablespoons chopped onion
• 6 tablespoons lemon juice
• 3 tablespoons white vinegar
• 1 tablespoon Worcestershire sauce
• 3 tablespoon light brown sugar
• 6 tablespoons water
• 12 ounces Heinze chili sauce
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 4-6 carrots
• 5-7 medium potatoes

Instructions

• Turn crockpot onto low, and cut the ribs into single servings. 
• Prepare a large skillet by coating it with cooking spray. Place ribs in the skillet over medium high heat and sear on all sides. 
• Peel potatoes and carrots. Cut them into thirds, then halves. Place half of potatoes and carrots in the bottom of the crockpot. 
• Place the browned spare ribs on top in a single layer if possible. Cover with the remaining carrots and potatoes. 
• In a blender, combine onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, and chili sauce. 
• Blend on high until all ingredients are mixed well. Evenly distribute the sauce over the carrots and potatoes. 
• Cook until meat is fork tender and shreds easily- low for 8-10 hours, or high for 4-6 hours Stir occasionally while cooking. This dish tastes best when everything is mixed together.

Notes

If you prefer to buy bone-in ribs, purchase 4.5 lbs. to make this recipe, and you may need to use the least amount of vegetables called for.

Nutrition

Calories: 659kcal | Carbohydrates: 8g | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 613mg | Potassium: 601mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg

This post was originally published on March 14, 2012. It has been updated in format and with pictures on July 2, 2025.

The post Gram’s Crockpot Spare Ribs appeared first on 365 Days of Baking.

When I go to a party, I want to bring something that is super easy to throw together but that still tastes great! It’s surprising how easy these party meatballs are to make. I use frozen pre-cooked meatballs to make it even easier, but you can make your own with this recipe if you really want to impress your friends!

Why I Love Bringing Meatballs to a Party

• The sweet and sour sauce is delicious and makes these meatballs so addicting!
• They are perfect for spearing with toothpicks so you can eat on the go.
• Meatballs are easy to make, and this recipe takes only a little bit of time to prep.
• Since they warm in the crockpot, all you have to do is throw everything in the pot and go!
• They are a huge hit at parties with both kids and adults!

Slow Cooker Sweet and Sour Meatball Ingredients

You only need six ingredients to make the irresistible sweet and sour sauce. Gather together the following sauce ingredients:

• Light brown sugar
• Water
• Ketchup
• Apple cider vinegar
• Soy sauce (I recommend low-sodium)
• Corn starch

You’ll also need a bag of frozen meatballs and a can of pineapple chunks.

You can find the detailed ingredient list and instructions in the recipe card at the bottom of the post!

How to make Sweet and Sour Meatballs

This meatball appetizer is super simple! I like to mix the sauce right in the crockpot to cut down on dirty dishes! But you can use a small bowl to mix the sauce if you want.

First, place the brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch in the bowl of the crockpot. Mix well until thoroughly combined.

Drain the can of pineapple, then add the meatballs and the pineapple chunks to the slow cooker and stir until well coated.

Set the slow cooker to high, cover, and cook for 3 hours. Stir occasionally.

Turn the slow cooker to the warm setting and serve the meatballs alone as an appetizer or over white rice as a main dish!

Recipe Notes

• If you notice the sauce begins to burn on the sides of the crockpot, turn the heat down during the last ½ hour or so of cooking.
• Grab a 26-ounce bag of frozen store-bought meatballs to easily make this dish. I like frozen homestyle meatballs, but Italian meatballs are great too.
• You can heat the sauce in a saucepan on the stove top before pouring it over the meatballs in the crockpot to better emulsify the ingredients.

FAQs

How many Sweet and Sour meatballs should I plan per person?

This recipe is calculated for about 5 meatballs per person. It feeds about 6 people if using this as a main dish. The great news is that this recipe is easy to scale up if you need to feed more people!

How do you store leftover meatballs?

Transfer the meatballs and sauce to an airtight container and store them in the fridge for 3-5 days. Reheat in a saucepan on medium-low heat until warmed throughout or in a crockpot on LOW for 1-2 hours.

Can I make Sweet and Sour Cocktail Meatballs ahead of time?

Absolutely! You can make the cocktail meatball recipe in its entirety, refrigerate and simply reheat it on the stove or crockpot (see instructions above).

Can I use ground turkey meatballs?

Of course! You will hardly be able to tell the difference. Turkey meatballs are lower in fat, so they are a great choice if that is important to you.

Looking for More Meatball Recipes?

If you want to try this recipe with homemade meatballs then I highly recommend this Homemade Meatball Recipe. These also taste amazing in pasta, sub sandwiches, or on their own with some veggies.

These 3 Ingredient Grape Jelly Meatballs are another quick and easy appetizer that everyone inhales at parties! Your friends will never believe how easy these are to make!

Mozzarella Stuffed Meatballs are meatballs made with onion and garlic, breadcrumbs, Parmesan and Romano cheeses, basil, oregano, onion and filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it.

Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! 

Buffalo Chicken Meatballs – flavorful meatballs made with ground chicken, buffalo sauce, and Panko bread crumbs. They are the perfect game-day party appetizer or in a roll topped with your choice of blue cheese or ranch dressing.

More Easy Game Day Snacks!

I’ve got all sorts of fun recipes you can prepare for your next party:

• Easy Homemade Guacamole– This homemade Guacamole Recipe made with avocados, tomato, lime, cumin, and onion will have you coming back for more. 
• Dill Pickle Hummus– love pickles? Love hummus? You’ll die over this combination!
• Easy Layered Taco Dip–  Bring on the chips and make sure you have plenty of them because this dip will be gone in a flash!
• These Cream Cheese Stuffed Mushrooms make the perfect simple appetizer! Made with herb-seasoned cream cheese, button mushrooms, and parmesan, this easy recipe delivers BIG flavor in every bite. 
• Chicken Nachos– You can never go wrong with crisp tortilla chips, shredded BBQ chicken, cheese, and all the delicious toppings! This one’s a hit with the whole family!
• Beer Cheese Dip and Homemade Pretzel Bites– A smooth, slightly spicy cheese dip with a touch of your favorite brew that goes perfectly with the easy homemade pretzel bites.

 What’s your favorite appetizer to bring to parties?

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Sweet and Sour Meatballs

Slow Cooker Sweet and Sour Meatballs are perfect for your next get-together! With a few simple ingredients and little prep, these meatballs are a perfect appetizer for game days and holiday parties!

Course Appetizer

Cuisine American

Keyword Sweet and Sour Meatballs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 servings

Calories 436kcal

Author Lynne Feifer

Ingredients

• 28 ounces frozen bite size meatballs
• 20 ounces pineapple chunks drained

Sweet and Sour Sauce

• 1 cup light brown sugar packed
• 1 cup water
• ½ cup ketchup
• ½ cup apple cider vinegar
• 2 tablespoons low sodium soy sauce
• 2 tablespoons corn starch

Instructions

• Place the brown sugar, water, ketchup, apple cider vinegar, soy sauce and corn starch into a slow cooker and mix well. Add the meatballs and pineapple and stir well to coat.
• Set slow cooker to high, cover, and cook for 3 hours. Stir occasionally.
• To serve, set slow cooker to warm. Can be served alone as an appetizer or over rice for a main dish for six people.

Notes

• If sauce should become to hot and the sides of the pot begin to burn, turn the heat down to low the last half hour or so of cooking. 
• Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 44g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 346mg | Potassium: 476mg | Fiber: 1g | Sugar: 40g | Vitamin A: 119IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg

The post Sweet and Sour Meatballs appeared first on 365 Days of Baking.

Ham or Turkey? That is the ultimate question when it comes to the holidays. Sure, a nice Oven Roasted Turkey is a Thanksgiving tradition, but what if you don’t like turkey? Ham is another easy way to feed a crowd for a special occasion, and this is absolutely the BEST ham!

In my family, it’s tradition to serve both turkey and ham for Thanksgiving, and then that juicy ham gets its own feature for Christmas as well as Easter dinner. What do you serve for the holidays?

Why do I have to cook a fully cooked ham again?

Ham is a cured meat, which means it has been treated with a process that eliminates bacteria and preserves the meat. Most hams that you buy in the grocery store are pre-cooked and safe to eat right out of the package.

However, cooking ham warms it to a safe temperature, just in case the meat is exposed to any pathogens during the packaging and shipping process. Experts recommend cooking to an internal temperature of 140 degrees.

Warming the ham also brings out the best flavor as the ham releases its juices. Plus most people prefer to add flavor through a glaze or sauce, and that needs to be warmed as well.

3-Ingredient Crockpot Ham

You only need three simple ingredients to make this easy crock pot ham recipe:

• 10-pound spiral ham (the size of ham doesn’t matter too much: you can use a smaller ham if you aren’t feeding a large group)
• Light brown sugar, packed (about 2 cups)
• 1 can pineapple tidbits, including the pineapple juice (18 ounces)

Don’t forget to review the recipe card at the bottom of the post for a detailed ingredient list and directions!

How to Make Ham in the Slow Cooker

I think making ham in the crockpot is the best way to cook it because it frees up oven space for other dishes, and it’s so easy to make this way! Here’s how to make this easy recipe:

1. First, spray the bottom of the crockpot bowl with nonstick cooking spray.
2. Next, sprinkle about ½ cup of brown sugar all over the bottom, then place the whole ham in the crockpot on its side.
3. Pour the can of pineapple bits and juice all over the ham, then sprinkle the remaining brown sugar on top of the ham. I like to tuck some of the tidbits in between the slices of the ham for added flavor.
4. Cover with the lid and cook the ham on LOW heat for 3-4 hours, basting once or twice, or until heated through. The internal temp measured with a meat thermometer should be 140 degrees F.
5. Allow the ham to cool slightly, then carefully remove the ham to slice, then display slices on a big serving platter!

FAQs

The ham won’t fit in the crockpot with the lid on. What do I do?

If you can’t fit the lid on the crockpot, you can make a “lid’ out of aluminum foil! I’ve had to do this before and it works perfectly!

• Lay out 4 sheets of aluminum foil and spray them with nonstick cooking spray. They need to be long enough to fit 2 across the top in each direction with extra to bunch around the rim.
• Lay 2 sheets next to each other across the top lengthwise, then the other 2 sheets across the width of the crockpot. Overlap if necessary but don’t leave any gaps.
• Bunch the edge of the foil around the rim of the crockpot to make sure no air escapes and cook as directed.
• Once the ham cooks, most likely the lid will fit since the meat will shrink. This helps if you need to transport the ham.

How do I carve Crockpot Ham?

This is a GREAT tutorial on how to cut a spiral cut ham! 

How do I store leftover ham?

Store it in an airtight container (or on a tightly covered plate) in the refrigerator for up to five days.

Can I freeze Crockpot Ham?

You can freeze leftovers. Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight freezer-safe container. Freeze for up to a month.

Thaw it in the refrigerator overnight before warming and serving.

What can I make with leftover ham?

I always have too much ham, which means plenty of leftovers! love to chop up slices of leftover ham and use the ham in all sorts of recipes! These recipes are a great way to use it up:

• Easy Ham Salad: chopped ham, mayo, mustard, pickle relish and a touch of Sriracha will make this sandwich a new back-to-school favorite. 
• Sage and Ham Baked Eggs: light and fluffy baked eggs are combined with a bit of salty ham, fresh sage, and some melty cheese for that perfect breakfast bite.
• Ham and Cheese Party Sandwiches: sweet Hawaiian rolls filled with ham, Swiss cheese, and a poppy seed mustard spread.
• Chicken Cordon Bleu Casserole: We take the flavors of a classic dish and turn it into an easy weeknight meal!
• Denver Scrambled Breakfast Braid: scrambled eggs are mixed with ham and red and green peppers, then placed on a crescent roll sheet and topped with crumbled bacon and shredded cheese. 

What’s your favorite way to eat leftover ham?

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Crockpot Ham

This sweet and savory Crockpot Ham will be the centerpiece of any holiday meal! The combination of brown sugar and pineapple makes a delicious brown sugar glaze elevating this ham to the next level!

Course Dinners

Cuisine American

Keyword Crockpot Ham

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 10 people

Author Lynne Feifer

Ingredients

• 1 10 pound spiral ham
• 200 grams light brown sugar about 2 cups packed
• 18 ounce can pineapple tidbits

Instructions

• Generously spray the base of a crockpot (primarily the bottom). 
• Sprinkle about ½ the brown sugar on the bottom of the crockpot and place the ham in, sideways. 
• Pour the can of pineapple bits and its juices all over the ham, then sprinkle with remaining brown sugar on top (note: you can add some pieces of pineapple between the spirals). 
• Cover with the lid and cook on LOW for 3-4 hours, basting once or twice, or until heated through (note: if your ham sticks out too high for the lid to fit, you can use tinfoil). 
• Allow it to cool slightly before carefully removing to carve. 

Notes

If your ham doesn’t fit with the lid, fashion a lid of tin foil using two sheets (that are sprayed with non-stick spray) one way, then two the other way, to ensure it is well covered without any air escaping.  

The post Crockpot Ham appeared first on 365 Days of Baking.

If you’re not from Rhode Island, then you might not know what Dynamites are. Heck, I’m a Little Rhody native and only found out these sandwiches existed about a year ago! They’re popular in Woonsocket which is in the northern part of the state and we southerners don’t get up there much cause it’s too far to drive. 😂 You may think I’m kidding, but it’s the TRUTH!

Also called “Torpedoes”, these spicy sandwiches are similar to Sloppy Joes but with a fiery twist. The secret is in the sauce; red pepper flakes, onions, and green and red peppers add a little kick of heat to the tomato-based ground beef mixture.

Everyone in Rhode Island will claim that they make the “best” Dynamite sandwiches, but my absolute favorite way to serve this Dynamite recipe is spooned over fresh pasta. I love how versatile this recipe is, and you can easily scale it up or down to feed your family or a large crowd. It’s great for tailgating, freezes well, and tastes amazing! It’s become one of Kurt’s favorite meals.

Ingredients for Dynamites

Gather together the following ingredients to make this spicy sauce:

• Olive oil- for cooking your veggies
• Lean ground beef (I use 90% lean)
• Red pepper
• Green bell peppers
• Onions, chopped
• Garlic, minced
• Salt and pepper
• Tomato sauce
• Canned fire roasted tomatoes, diced
• Tomato paste
• Worcestershire sauce
• Italian seasoning
• Red pepper flakes

For serving, you’ll need either a bag of torpedo rolls (small hoagie-style rolls) or your favorite pasta.

Make sure to review the recipe card below to see the exact amounts you need of each ingredient!

How to Make This Dynamites Recipe

1. Prepare your vegetables. Core, seed, and slice the peppers. Leave some slices longer and chop others into smaller pieces for variety. Chop the onion and mince the garlic.
2. Cook the beef. Heat oil in a large skillet over medium-high heat, and add the ground beef. Cook until brown, breaking it up with a spoon as it cooks, about 10 minutes. With a slotted spoon, transfer to the slow cooker, leaving some grease in the pan. Set the slow cooker to low.
3. Saute the vegetables. Add the peppers, onion, garlic, 1/4 teaspoon salt, and black pepper to the skillet. Cook until somewhat soft, about 5-7 minutes. Transfer to the slow cooker with the slotted spoon.
4. Combine. Add the rest of the ingredients to the slow cooker – both cans of tomato sauce, fire-roasted tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, red pepper flakes, and remaining salt. Mix until completely combined.
5. Cook and Serve. Cover and cook on low for 3-4 hours, stirring occasionally. Serve the meat filling in torpedo rolls, over pasta or as a dip with chips.

Dynamites Recipe Notes

• This recipe can also be made in a Dutch oven. Cook over medium-low heat for 2-3 hours and stir occasionally. 
• While ground beef is traditional, you could also make a version with ground pork or ground turkey!
• For people who want a spicier version, add additional red pepper flakes and/or sriracha on the side. You could also add jalapenos.

How to Store Leftover Dynamite Sauce

Let the Dynamites sauce cool down fully, then transfer them to an airtight container and store them in the fridge for 3-4 days. Reheat in a saucepan over medium heat, stirring occasionally until warm through.

Can you freeze this Dynamites Recipe?

Yes, this sauce for Dynamites freezes well! Once cooled to room temperature, you can put leftover dynamite sauce in a freezer-safe container or bag and freeze for up to 3 months.

Reheat from frozen in a skillet, though you may need to add a little water to help loosen things up. You can also thaw overnight in the fridge, then reheat as directed.

More Like This

If you liked this Dynamites Recipe, then you’ll love these too:

• Slow Cooker Sloppy Joes– the perfect sandwich for busy weeknights!
• Aloha Sloppy Sliders– a great way to serve a crowd for family gatherings or your next Game Day get-together!
• Meat Sauce– for your favorite pasta.

Have you ever had a Dynamite? I’d love to hear your story in the comments!

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Dynamites Recipe

This savory Dynamites Recipe is a meal your family will love! Named for its spicy ingredients, Dynamite sauce is served in torpedo rolls, on top of pasta, or as a dip for your favorite tortilla chips.

Course Dinners

Cuisine American

Keyword Dynamites Recipe

Prep Time 15 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 298kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 2 pounds 90% lean ground beef
• 1 red pepper
• 3 green bell peppers
• 2 onions chopped
• 5 cloves garlic minced
• 1 ¼ teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• 15 ounces tomato sauce
• 14.5 ounces diced fire roasted tomatoes
• 8 ounces tomato sauce
• 6 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes Can be omitted or increased according to taste.
• 8 torpedo rolls
• 1 pound favorite pasta

Instructions

• Core, seed, and slice the red and green peppers. Leave some longer slices and chop others for smaller pieces.
• Heat oil in a large skillet over medium-high heat, and add the ground beef. Cook until brown, breaking it up with a spoon as it cooks, about 10 minutes. With a slotted spoon, transfer to the slow cooker, leaving some grease in the pan. Set the slow cooker to low.
• Add the peppers, onion, garlic, 1/4 teaspoon salt, and black pepper to the skillet. Cook until somewhat soft, about 5 minutes. Transfer to the slow cooker with the slotted spoon.
• Add the rest of the ingredients to the slow cooker – both cans of tomato sauce, fire roasted tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, red pepper flakes, and remaining salt. Mix until completely combined.
• Cover and cook on low for 3-4 hours, stirring occasionally. Serve in torpedo rolls, over pasta or as a dip with chips.

Notes

• This recipe can also be made in a Dutch oven. Cook over medium-low heat for 2-3 hours, and stir occasionally. 
• For people who want a spicier version, serve additional red pepper flakes and/or sriracha on the side.
• Nutritional value has been calculated as being served as sandwiches and not on top of pasta.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 19g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1136mg | Potassium: 1023mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1547IU | Vitamin C: 69mg | Calcium: 79mg | Iron: 5mg

The post Dynamites Recipe appeared first on 365 Days of Baking.

I LOVE my crockpot! I always have; I just never got into slow cooking very much, and when I did, I always made the same thing in it: my Grandmother’s Crockpot Spareribs. They are pretty incredible and one of my husband’s favorite meals. And they’re SO stinkin’ easy!

So, one day when I was talking to my very good friend, Tina, about the crockpot, she told me about this gem. This slow cooker pot roast is perfect for Sunday’s family dinner or when you have a long day away from home!

The Best Crock Pot Roast Recipe

To me, classic comfort food is a beef roast waiting for me on the counter when I walk in the door after work. Sometimes I throw baby carrots or red potatoes in with the beef, while other times, I serve it with an easy bagged salad. If I have time, I’ll serve it with some Copycat Texas Roadhouse Rolls or Asiago Herb Biscuits.

I love it when you walk in the door, and that aroma hits you and makes your mouth water, promising a delicious meal centered around that succulent beef roast! You only need a handful of simple ingredients plus 15 minutes to prep this crockpot roast for tonight’s dinner!

What is the best cut of meat for a perfect pot roast?

I recommend that you buy a boneless bottom round roast, also called a rump roast, for this recipe. You could also use a boneless chuck roast. Both are tough pieces of meat, so they hold up under the long cooking time you need for slow cooker recipes.

Crockpot Pot Roast Ingredients

Here’s what you’ll need to make the best pot roast:

• Boneless bottom round roast (Mine weighed about 3.5 pounds)
• Montreal Steak Seasoning (or you can use salt and freshly ground pepper)
• All-purpose flour
• Vegetable oil (you can also use olive oil)
• Large yellow onion, sliced
• Minced garlic
• Boiling water
• Better Than Beef Bouillon paste (see note below)
• 1 can cream of mushroom soup (do not mix with water, that’s what the boiling water is for)
• 1 envelope Lipton Beefy Onion Soup Mix
• Carrots, peeled and cut into chunks
• Large baby yellow potatoes, cut in half
• Fresh rosemary
• Fresh thyme

Note: If you choose not to use the bouillon base, 1 1/3 cups of beef broth can be substituted for the base and boiling water. 

The exact amounts you’ll need of each ingredient can be found in the recipe card below.

How to make a Slow Cooker Beef Roast

1. Spray the inside of an 8-quart slow cooker with nonstick cooking spray and set to low.
2. Place the potatoes, carrots, sliced onion, and minced garlic into the bottom of the pot.
3. Season the entire roast with the Montreal Steak seasoning then coat it in flour. Coating the roast in the flour will help it brown and seal in the flavor as it cooks.
4. In a large skillet, heat the vegetable oil over medium-high heat and brown the meat on all sides, about 3 minutes per side. Place the roast into the crockpot so that the fatty side is on top.
5. In a medium mixing bowl, mix the boiling water and the 1 ½ teaspoons bouillon paste. Whisk in the can of mushroom soup and Worcestershire sauce.
6. Pour the beef broth mixture over the roast and vegetables. Sprinkle the Lipton Soup Mix over the roast and add the fresh herbs: sprigs of rosemary and thyme.
7. Cover the crockpot with a lid and cook on low for 6-8 hours. The roast should be fork tender, meaning it’s tender enough to easily break apart when it is done. 

Serve with the creamy gravy on the side(directions below)!

Can I cook this Crockpot Roast on high heat?

For best results, cook low and slow. You will get the best flavor and tenderness this way. If you’re in a time crunch, you can cook this on high heat for 4-6 hours.

How else can I cook this roast?

You can make a small roast in a pressure cooker or Instant Pot. It takes about 60-90 minutes. This recipe will work perfectly in the pressure cooker!

Another option is to cook it in the oven. Growing up, my mom always made pot roast in the oven, cooking it for 3-4 hours at 350 degrees. Try this Dutch Oven Pot Roast from The Seasoned Mom.

How do I cook the vegetables with Crockpot Pot Roast?

For even cooking, make sure to cut your vegetables into even pieces. Place firm, slow-cooking vegetables like potatoes and carrots at the bottom of the crockpot and pile the meat on top. If you use more delicate vegetables, add them to the top of your roast before cooking.

How do I thicken the cooking liquid to make gravy?

Pot roast gravy might be my favorite kind of gravy! It’s the best part of this meal! The gravy is easy to make from the pan drippings and is so savory and delicious. Here’s how to make it:

• STRAIN: Pour the pan drippings from your cooked pot roast through a strainer to remove any meat pieces or other solids. Then pour the broth into a small saucepan.
• THICKEN: Remove 3 tablespoons of the broth and transfer them to a small bowl. Next, add 2 ½ tablespoons of cornstarch and whisk until well blended. This is called a slurry and acts as a thickener for the gravy.
• SIMMER: Bring the broth in the skillet to a simmer, then whisk in the cornstarch slurry. Cook until thickened, about 1-2 minutes.
• SEASON: Taste and adjust the flavor to your liking with garlic powder, salt, and pepper. I like to add a dash of Worcestershire sauce too. 
• SERVE: Serve the gravy over pot roast. It’s also delicious on your pot roast veggies or mashed potatoes!

How do I store leftover Pot Roast?

Keep any leftover roast in an airtight container in the refrigerator with some of the cooking juices to help keep the meat tender. The roast will be good for 2-3 days.

The leftover roast also freezes well! Store it in individual containers along with some of the cooking liquid to use for lunch. When you’re ready to reheat it, thaw it in the microwave, then warm it in a saucepan over low heat, stirring regularly. You can add a splash or two of beef broth if needed.

If you love my Slow Cooker Pot Roast Recipe, try one of these recipes:

• Try this Slow Cooker Chili Beer Pot Roast – an easy dinner made in the slow cooker, this hearty pot roast is great served over noodles or rice.
• When you need a hearty yet simple family-friendly meal, this delicious Beef Ragù recipe made with tender beef, homemade pasta sauce, and pappardelle checks all the boxes!
• Have some leftover roast Beef? Make the Ultimate Grilled Cheese Roast Beef – slices of tender roast beef, tomato, arugula and spinach, caramelized onion, and plum chutney between layers of shredded Wisconsin cheddar and gouda cheeses melted to perfection on Rye bread.

Looking for More Slow Cooker Recipes?

I have a whole section of Slow Cooker Recipes here on the blog. Here are some of my favorite recipes:

I love making Crockpot BBQ Root Beer Shredded Chicken Sandwiches for tailgating parties or other occasions when I know I have a crowd to feed!

This Spicy Orange Pork Roast is another delicious slow cooker recipe that hits the spot after a long day away from home!

Slow Cookers are great for appetizers too! Next time you need to bring a dish to a party, make this delicious Slow Cooker Buffalo Chicken Dip and you’ll be the favorite guest!

I also love these Chicken Enchilada Bites– made in a slow cooker and served in Tostitos scoops, they are the perfect party bite!

What will you make in your crockpot tonight?

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Crockpot Pot Roast

There's nothing better than this Crockpot Pot Roast smothered in a gravy with carrots and potatoes waiting for you in the crockpot after a long day! This tasty and hearty meal takes little prep, too!

Course Dinners

Cuisine American

Keyword Crockpot Pot Roast

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 Servings

Calories 507kcal

Author Lynne Feifer

Ingredients

• 3 pound boneless bottom round roast
• 2 teaspoons Montreal Steak Seasoning Can substitute 1 ½ teaspoons salt and ½ teaspoon of pepper.
• 1 tablespoon all-purpose flour
• 1-2 tablespoon vegetable oil
• 1 large onion sliced
• 2 cloves garlic minced
• 1 ⅓ cup boiling water *See Note
• 1 ½ teaspoons Better Than Beef Bouillon paste
• 10.5 ounces cream of mushroom soup
• 1 tablespoon Worcestershire Sauce
• 1 pound carrots peeled and cut into chunks
• 24 ounces baby yellow potatoes large ones cut in half
• 1 envelope Lipton Beef Onion Soup Mix
• 2 sprigs fresh rosemary
• 4 springs fresh thyme

Instructions

• Spray the inside of an 8 quart slow cooker with cooking spray and set to low.
• Place the potatoes, carrots sliced onion, and minced garlic into the bottom of the pot.
• Season the entire roast with the Montreal Steak seasoning then coat it in flour. Coating the roast in the flour will help it brown and seal in the flavor as it cooks.
• In a large non-stick skillet, heat the vegetable oil over medium-high heat and brown the meat on all sides, about 3 minutes per side. Place the roast into the crockpot so that the fatty side is on top.
• In a medium mixing bowl, mix the boiling water and the 1 ½ teaspoons bouillon paste. Whisk in the can of mushroom soup and Worcestershire sauce.
• Pour the beef broth mixture over the roast and vegetables. Sprinkle the Lipton Soup Mix over the roast and add the sprigs of rosemary and thyme
• Cover the crockpot with a lid and cook on low for 6-8 hours. The roast should be tender enough to easily break apart when it is done. Serve with gravy on the side.

Notes

• If you choose not to use the bouillon base, 1 1/3 cups beef broth can be substituted for the base and boiling water. 
• You can cook this on high for 4-6 hours, but I encourage you to cook it low and slow as it will be more tender.

Nutrition

Serving: 1serving | Calories: 507kcal | Carbohydrates: 39g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 143mg | Sodium: 1119mg | Potassium: 1677mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12686IU | Vitamin C: 31mg | Calcium: 115mg | Iron: 7mg

This post was originally published May 7, 2012. It has been updated in format and with pictures on July 3, 2024.

The post Crockpot Pot Roast appeared first on 365 Days of Baking.

Slow Cooker recipes make everything easier, am I right? This meal is pretty simple. Basically, all you need to do is put everything in the Crock Pot and wait, similar to this Crockpot Pot Roast. Even though you will need to cook the ground beef over the stove first, this recipe does make the BEST sloppy joes, and it’s so much better than using canned sauce!

It helps contain the mess that is Sloppy Joes, too! Although I admit, the mess completes the meal, even if the family does go through an above-average amount of paper towels when you serve them!

Tips for Perfect Homemade Sloppy Joes

For a few extra tips, make sure to remember these things when you’re making the Sloppy Joes!

• Spice it up however, you like it. Of course, I’m the one who doesn’t want anything to do with spicy food. Siracha or red pepper flakes give the Sloppy Joes a great kick.
• Embrace the mess! Just make sure there are paper towels or baby wipes within arm’s reach of you and your kids! You’ll thank me later.
• I don’t always do this, but using a toasted bun helps everything stay together better, and it tastes delicious! Pop buns in the toaster on the bagel setting or just put them under the broiler for a few minutes.

Ingredients for Slow Cooker Sloppy Joes

• Ground Beef: I use lean ground beef, but you can use any kind, or substitute ground turkey instead.
• Olive Oil: for sauteeing the vegetables.
• Chopped Onions and Green Peppers: these add lots of flavor to your ground beef mixture.
• Crushed Tomatoes, Barbecue Sauce, and Ketchup: these ingredients form the base of your sloppy joe sauce.
• Cornstarch: for thickening
• Worcestershire sauce, garlic powder, salt, and ground black pepper: these add flavor to the sauce.
• Shredded Colby Jack cheese: if desired, use the cheese for topping the sandwiches, or a slice of cheese works just as well.

See the recipe card below for exact amounts and directions!

How to make Sloppy Joes in a Slow Cooker

1. First, on the stove top, heat some olive oil in a large skillet over medium heat. Add the chopped onion and green peppers and sauté until soft, about 3-5 minutes.
2. Next, add the ground beef and cook it until browned through. Place this ground beef mixture into the slow cooker.
3. Now, add the can of crushed tomatoes, barbecue sauce, ketchup, 2 tablespoons of cornstarch, and the seasonings as directed. Stir until all these ingredients are completely combined.
4. Cover and cook on low for 3-4 hours, stirring occasionally. If you feel the mixture is too runny, use the remainder of the cornstarch (2 tablespoons) mixed with 2 tablespoons of water to form a slurry, add it about 45 minutes before serving, and stir well. We like ours on the thicker side.
5. Serve the sloppy joes on hamburger buns topped with shredded Colby Jack cheese. The cheese is optional but takes these delicious slow cooker sandwiches to the next level!

FAQs

Do I have to brown the meat first?

It’s best to brown and crumble the ground beef on the stovetop before adding it to the crockpot. It gives you the best flavor when you have that brown, almost seared flavor from the beef.

How do I store leftover Sloppy Joes?

Let the meat cool completely, then transfer it to an airtight container and place it in the fridge. It will keep for 3-4 days.

Reheat individual portions in the microwave, or you can heat it on the stovetop in a saucepan until warm throughout. I actually think this sloppy joes recipe tastes even better the next day!

Can you freeze Sloppy Joe meat?

Yes, this meat freezes well. Place it in a freezer bag (or freezer-safe container) and lay it flat in the freezer. Store it for up to a month.

Thaw it in the refrigerator overnight before reheating.

What should I serve with Slow Cooker Sloppy Joes?

Sloppy joes go really well with a side of your favorite potato chips and a salad or serve it with this yummy potato salad!

More Sandwich Recipes

Easy sandwich recipes are a must for busy weeknights when you need quick and easy dinners! Here are some recipes you should try next time:

• Slow Cooker Chicken Sandwiches
• Easy Meatball Sub Sandwiches
• Ham and Cheese Party Sandwiches
• Crockpot BBQ Root Beer Chicken Sandwiches

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Slow Cooker Sloppy Joes

These Slow Cooker Sloppy Joes are the perfect dinner for a busy weeknight or any night. With fresh ground beef and a tangy sauce, they’re sure to please!

Course Main Course

Cuisine American

Keyword Sloppy Joes

Prep Time 15 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Calories 409kcal

Author Lynne Feifer

Ingredients

• 2 lbs. Lean Ground Beef
• 2 tablespoons olive oil
• 2 medium onions chopped
• 2 green peppers seeded, and chopped
• 28 ounces crushed tomatoes
• 18 ounces barbecue sauce
• 1 ½ cups ketchup
• 4 tablespoons cornstarch divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• In a large skillet, heat the olive oil over medium heat.
• Add onion and green peppers and saute until soft, about 3 – 5 minutes.
• Add ground beef and cook until browned.
• Place contents of skillet into your slow cooker.
• Add the can of crushed tomatoes, barbecue sauce, ketchup, 2 tablespoons of the corn starch, Worcestershire sauce, garlic powder, salt and pepper.
• Stir until completely combined.
• Cook on low for 3 hours, stirring occasionally. If you feel the sauce is still too thin, mix the remaining two tablespoons of cornstarch with one tablespoon of water. Add it to the slow cooker about 45 minutes before you're ready to serve them.
• Serve on hamburger rolls topped with shredded Colby/Jack cheese, if desired.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 54g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1447mg | Potassium: 1073mg | Fiber: 4g | Sugar: 37g | Vitamin A: 700IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 5mg

This post was originally published June 18, 2015. It has been updated in format and with pictures on May 29, 2024.

The post Slow Cooker Sloppy Joes appeared first on 365 Days of Baking.

This recipe came about when I was looking for a dinner I could make in the crock pot. I LOVE that thing, don’t you? Our son had a track meet in the afternoon, so there was no telling when we’d be home. I wanted a meal that would be finished when we walked in the door and one that would also be ready whenever those who hadn’t gone to the track meet were ready to eat.

I found this chicken recipe and put my own spin on it. The major change is that I decided to go with root beer instead of regular beer because I love the sweetness the soda brings to the meat. 

Recipe Notes

You DEFINITELY need to add the cheese, caramelized onions, and cilantro to these BBQ chicken sandwiches. The chicken is delicious on its own, but please believe me when I say that the toppings take this sandwich over the top!

This recipe makes enough onion topping for about five sandwiches, so you may want to double or triple it if you really like caramelized onions or need a big batch to feed a large crowd. I like my onions really quite brown, close to burnt, but it’s a matter of personal preference, so keep an eye on them. They’ll be done when you decide they are.

Ingredients for Shredded Chicken Sandwiches

This ingredient list includes all the seasonings as well as the toppings you need to make these tasty sandwiches!

• 3 pounds boneless, skinless chicken breasts
• 1 tablespoon onion powder
• 1 table paprika
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ¾ teaspoon salt
• ½ teaspoon pepper
• 12 ounces chili sauce
• 16 oz. Root Beer
• 18 oz. Barbecue sauce
• 8 sandwich rolls or hamburger buns
• 2 cups shredded cheddar / Monetary Jack cheese divided
• caramelized onions (see below)
• fresh cilantro or parsley for garnish if desired

Caramelized Onions

• 2 tablespoons butter
• 2 large onions, sliced and separated into rings
• 2 cloves garlic, minced

How to make Slow Cooker Root Beer Chicken

This easy crockpot recipe for shredded chicken cooks low and slow in the slow cooker all day, making it perfect for tailgate parties during football season or for parties and potlucks!

Caramelize the Onions

1. First, melt butter over medium-high heat in a medium skillet. Add the sliced onions and minced garlic.
2. Saute the onions until translucent. Then reduce to low heat, cover, and cook for up to 30 minutes or until desired doneness. Stir occasionally to keep the onions from burning.

Note: You can use any type of onion for caramelizing. Red onions, yellow onions, and Vidalia onions all work, but have slightly different flavors.

Shredded Chicken

1. First, pour the root beer into the slow cooker bowl. Add barbecue sauce and chili sauce, then mix well.
2. In a small bowl, combine onion powder, paprika, garlic powder, Old Bay seasoning, salt, and pepper. Spread the seasoning mix generously on each boneless chicken breast and place them in the crockpot.
3. Cover and cook on low for 6 hours. Then remove the chicken and shred it with two forks (or use my shredding tip below!)
4. Return the chicken to the crock pot and mix it thoroughly with the barbecue sauce. Cook the root beer chicken for another 15-30 minutes so the chicken can absorb the sauce.
5. Serve the shredded chicken on a toasty bun or roll. Cover the chicken with about ¼ cup of cheese, then add the caramelized onions and fresh cilantro or parsley. Enjoy!

How to Shred Chicken using a Stand Mixer

If you have a stand mixer, it’s easy to shred chicken with it! Place the warm, cooked chicken in the bowl and fit it with the paddle attachment. Add a small amount of cooking liquid, then turn the mixer on low. The chicken will shred easily! Just be careful not to over-shred, as it will pulverize the chicken if the speed is too high or you shred it for too long.

What should I serve with Root Beer Shredded Chicken Sandwiches?

• This root beer chicken goes well with your favorite potato chips and a side salad.
• Serve it with potato salad: I love this Loaded Red Potato Salad and this Copycat Chick-fil-A Potato Salad!
• Pair it with a cup of soup, like this Easy Instant Pot Tomato Basil Soup or Homemade Chicken Noodle Soup.

How much Shredded Chicken do I need per person for sandwiches?

Plan on about 1/4-1/3 pound of shredded root beer chicken per sandwich. Of course, people may pile on more, but with the extra toppings, you don’t need much more than that.

How many sandwiches will this recipe for Root Beer Chicken make?

Each pound of chicken breast will serve 2-3 people, so this recipe will serve 6-9 people.

How do you store leftover Shredded Chicken?

Once the chicken has cooled completely, store it in an airtight container or freezer bag in the refrigerator for up to 4 days. Don’t drain the sauce- you’ll want it to help keep the chicken moist and flavorful. I think the sandwiches taste even better the next day!

Can you freeze Root Beer Slow Cooker Shredded Chicken?

For longer storage, you can freeze shredded root beer chicken in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator overnight, and then reheat it on the stovetop in a saucepan over medium heat, stirring occasionally until warm throughout.

More Ways to Use Shredded Chicken

This Slow Cooker Buffalo Chicken Dip uses shredded chicken. You can use canned chicken breast, or you can use leftover pre-cooked chicken, or even rotisserie chicken!

This easy Buffalo Chicken Cheese Ball appetizer with three different kinds of cheese, shredded chicken, and Buffalo sauce will delight all the senses at your next Game Day, tailgate party, or family reunion! Serve it with Ritz crackers, fresh veggies, pita chips, and more!

Another way to make Slow Cooker Chicken Sandwiches is with barbecue shredded chicken served on a Kaiser roll with melted cheese, coleslaw, and onion strings! 

Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

Do you Love Crockpot Meals?

If you’re looking for more easy meals to make in the slow cooker, try one of these next time:

• Crockpot Pork Ragu
• Crockpot Spare Ribs
• Crockpot Pot Roast
• Crockpot Taco Chicken
• Slow Cooker Chili Beer Pot Roast
• Slow Cooker Carne Asada Taco Boats
• Slow Cooker Beef Chili Verde
• Slow Cooker Sloppy Joes

Which one is going on your menu board this week?

I used to rate everything I baked on a scale of 1-4 with 4 being the best and these Crockpot BBQ Root Beer Shredded Chicken Sandwiches earned 4 rolling pins! Mr. 365 absolutely LOVED them. So did the rest of the family.

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Crockpot BBQ Root Beer Chicken

Use the crockpot to make these mouthwatering BBQ Shredded Chicken Sandwiches for a perfect and easy dinner! Top them with melted cheese, caramelized onions, and cilantro to make them even more tasty.

Course Main Course

Cuisine American

Keyword Shredded Chicken Sandwiches

Prep Time 15 minutes minutes

Cook Time 6 hours hours 30 minutes minutes

Total Time 6 hours hours 45 minutes minutes

Servings 8 servings

Calories 697kcal

Author Lynne Feifer

Ingredients

• 3 pounds boneless, skinless chicken breasts
• 1 tablespoon onion powder
• 1 table paprika
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ¾ teaspoon salt
• ½ teaspoon pepper
• 12 ounces chili sauce
• 16 ounces Root Beer
• 18 ounces Barbecue sauce
• 8 sandwich rolls
• 2 cups shredded cheddar / Monetary Jack cheese divided
• caramelized onions recipe below
• fresh parsley or cilantro for garnish if desired

Caramelized onions

• 2 tablespoons butter
• 2 large onions sliced and separated into rings
• 2 cloves garlic minced

Instructions

Caramelized onions

• In a medium skillet, melt butter over medium-high heat. Add onions and garlic. 
• Saute until translucent. Reduce heat to low, and cover and cook for up to 30 minutes, or until desired doneness. Stir occasionally. 

Shredded Chicken

• Pour the root beer into the crockpot. Add barbecue and chili sauces, and mix well.
• In a small bowl, combine onion powder, paprika, garlic powder, Old Bay seasoning, salt, and pepper. Spread seasoning mix generously on each chicken breast and place in crockpot.
• Cook on low for 6 hours, remove the chicken and shred with two forks. Return chicken to crockpot. Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed. 
• Divide chicken among rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh parsley. 

Nutrition

Serving: 1serving | Calories: 697kcal | Carbohydrates: 77g | Protein: 51g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 2170mg | Potassium: 1114mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1293IU | Vitamin C: 12mg | Calcium: 314mg | Iron: 4mg

This post was originally published April 25, 2012. It has been updated in format and with photos on February 21, 2024.

The post Crockpot Shredded Chicken Sandwiches appeared first on 365 Days of Baking.

I am proud to be partnering with Mirum to bring you this post. As always, all opinions are 100% my own. 

It’s football season, and that means it’s the time of year for tailgating, parties, and all-around good fun! Planning a game day party can be daunting, especially if you’ll be taking it to the actual game. You need to come up with tailgate food ideas, coordinate who’s bringing what, make a list of items you need to bring, and pack everything.

That’s why this best buffalo chicken dip recipe is a perfect choice since you can make it ahead of time and just keep it warm in the slow cooker until you’re ready to serve it!

What equipment do I need to make this Slow Cooker Chicken Dip?

First and foremost, I think it goes without saying that you’ll need a slow cooker or Crockpot. I have a 2.5-quart Crockpot. I’ve found that it’s the perfect size for dip recipes like this one and my Beer Cheese Dip.

To shred the cheese, I use a cheese grater or food processor.

Use a spatula to stir the ingredients once in the Crockpot. It makes it so easy to scrape down the sides of the slow cooker and mix all of the ingredients together.

Ingredients for this Buffalo Dip Recipe

Gather the following simple ingredients to make this easy recipe:

• 1 ½ cups shredded cooked chicken
• 8 ounces cream cheese, room temperature
• 1 cup shredded cheddar cheese
• ½ cup Hellman’s Real Mayonnaise
• ½ cup blue cheese crumbles
• 1/3 cup buffalo sauce
• 2 green onions, chopped
• ½ teaspoon garlic powder
• Fresh Italian parsley, chopped (optional for garnish)

What kind of chicken should I use in this shredded chicken dip recipe?

I used the canned chicken that I also ordered online on Walmart.com. You can also use poached chicken breasts, leftover chicken, or even a rotisserie chicken like I used for this Buffalo Chicken Cheese Ball.

Can I substitute something else for the Blue Cheese?

If blue cheese isn’t for you, then I recommend using ½ cup of ranch dressing instead.

How to make Slow Cooker Buffalo Chicken Dip

First, spray your slow cooker bowl with cooking spray or use a liner for easy cleanup.

Next, combine all the ingredients except the parsley in the bowl of the crockpot. Cook it on low for 1 ½ hours. Then stir everything together and it’s ready to serve!

I like to keep it on the “Keep Warm” setting to keep that cheese nice and melty.

What should I serve with this buffalo chicken cheesy dip?

This delicious dip goes well with just about any snacky side. Here are some suggestions:

• Crackers (Ritz, Wheat Thins, Triscuits, etc.)
• Tortilla Chips
• Bagel Chips
• Pita Chips
• Carrot sticks
• Celery sticks
• Sliced Baguette
• Mini Naan Bread

Can I bake this Slow Cooker Buffalo Chicken Dip in the oven? 

YES! You can make this Buffalo Chicken Dip in the oven. Just preheat your oven to 350°F. Mix all ingredients in a large bowl and pour into a shallow 1-quart baking dish. Bake it for 20 minutes until mixture is heated throughout.

Stir and sprinkle with chopped parsley and additional green onions.

How do I store leftover Chicken Dip?

Once your buffalo chicken cools to room temperature, transfer leftover dip to an airtight container, then store it in the refrigerator for 3-4 days. Reheat in a saucepan or slow cooker to serve it again.

Can you freeze Buffalo Chicken Dip?

Yes, you can freeze this dip easily! Allow the dip to cool completely before transferring it into a freezer-safe dish or plastic bag. You can store buffalo chicken dip in the freezer for up to 3 months.

More Tailgate Recipes

Of course, you’ll need more appetizers and desserts so I’ve got more tailgate food recipe ideas. They’re also great at home for a Super Bowl party.

• Take this Taco Dip, and make sure you bring LOTS of tortilla chips for it AND the Buffalo Chicken Dip! No one wants to run out of chips!
• A fan favorite at our house are these Ham and Cheese Party Sandwiches. They’re so easy to make and super convenient to transport, too.
• Tailgate parties need plenty of finger foods, too, so remember to put those on the menu.
• All parties need desserts! Cookies are my go-to dessert. They’re easy to make, easy to take anywhere, and even easier to eat. You can never go wrong with a Chewy Chocolate Chip Cookie. 

Love that Buffalo Chicken?

I admit that buffalo sauce is a huge favorite of mine! Here are some other recipes I’ve made using that tangy sauce:

• Buffalo Chicken Meatballs
• Buffalo Chicken Spinach Alfredo
• Buffalo Chicken Salad
• Buffalo Chicken Cheese Ball

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Slow Cooker Buffalo Chicken Dip

This Slow Cooker Buffalo Chicken Dip is a great appetizer for your next game day tailgate party. It's a super easy, cheesy, no-bake Buffalo chicken recipe everyone loves and goes perfectly with chips, crackers, sliced veggies, and bread!

Course Appetizer

Cuisine American

Keyword Slow Cooker Buffalo Chicken Dip

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 436kcal

Author Lynne Feifer

Equipment

• 2 quart slow cooker

Ingredients

• 1 ½ cup shredded cooked chicken
• 8 ounces cream cheese room temperature
• 1 cup shredded cheddar cheese
• ½ cup Hellmann's Real Mayonnaise
• ½ cup crumbled blue cheese
• ⅓ cup Buffalo sauce See NOTE below
• 2 green onions chopped
• ½ teaspoon garlic powder
• fresh Italian parsley, chopped for garnish, if desired

Instructions

• In a 2-quart slow cooker, combine the chicken, cream cheese, shredded cheddar cheese, Hellmann's Real Mayonnaise, blue cheese, Buffalo sauce, green onions, and garlic powder.
• Cook on low for 1½ hours.
• Serve with crackers, tortilla chips, carrots, celery, and/or a sliced baguette.

Notes

Feel free to add more or less Buffalo sauce according to taste. I do not like spicy food, so it was too much for me and for my husband who does, it was right on the edge. Don’t make it so hot your friends and family won’t enjoy it!

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 3g | Protein: 18g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 926mg | Potassium: 191mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 849IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 1mg

This post was originally published September 28, 2019. It has been updated in format and with pictures on February 5, 2024.

Seriously, it’s GENIUS!!

I ordered all the Hellmann’s condiments I needed for our upcoming tailgate party.
The squeeze bottles are easy to hold, super convenient, and the perfect size for a party.
There’s also a lot less clean up – no extra utensils or bowls needed as when using jars.

I feel good about having Hellmann’s condiments on hand for family meals and gatherings with friends because they’re made with real ingredients and contain no high fructose corn syrup.
There isn’t even any refined sugar in Hellmann’s Real Ketchup! It’s sweetened with honey and doesn’t contain any artificial ingredients or preservatives. 
You’ll be proud to serve them as well.

The post Slow Cooker Buffalo Chicken Dip appeared first on 365 Days of Baking.