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Let's make chocolate crinkle cookies. These traditional Christmas cookies are a cut above the rest because they're as rich and fudgy as homemade brownies. They're thick and soft-baked in the centers with a little extra chocolate for good measure!

Today I'm showing off sparkly new photos and success tips for my classic double chocolate crinkle cookies! Originally published a few years ago, these classic Christmas cookies have become a staple in many of your kitchens. Readers have said they're the "best cookies I've ever tasted" and "make a double batch right away." These cookies disappear.

Why You'll Love These Chocolate Crinkle Cookies:

Double the chocolate-chocolate chips included!

Taste like brownies

Soft centers, crisp crackly edges

Extra thick

Warm from the oven, they melt in your mouth

As classic as Christmas sugar cookies, as sugar-dusted as snowball cookies, and as irresistible as peanut butter blossoms and pinwheel cookies, these chocolate crinkles will outshine every other cookie on your Christmas cookie platter. And that's a guarantee.

Behind the Recipe

These chocolate cookies aren't anything new or groundbreaking, but that's why they're perfect. You might actually recognize the base dough because it's my go-to chocolate cookie! It's the chocolate cookie recipe I've been using for years in recipes like double chocolate chip cookies, inside out chocolate chip cookies, peppermint mocha cookies, Andes mint chocolate cookies, and let's not forget about the epicness that is salted caramel dark chocolate cookies.

Some of you were having trouble with these cookies over-spreading as a result of the sugar coating on top, so I leave out the milk in this dough.

How are these different from Chocolate Crinkle Cookies in Sally's Cookie Addiction? Glad you asked! The recipes are a little different. The cookbook version uses melted butter in the dough, so the cookies are a little chewier. Both super moist cookies with excellent chocolate flavor. The cookies in the book are a little thicker in the centers and crumblier on the edges. Today's cookies-again-taste like moist brownies!

How to Make Chocolate Crinkle Cookies

1. Mix dry ingredients together. You need all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt.

2. Beat wet ingredients together. You need butter, white sugar, brown sugar, egg, and vanilla extract. Room temperature butter and egg will mix more evenly into each other, creating a uniform texture among all the cookies. Additionally, both whip into a greater volume when at room temperature, producing a softer-crumbed cookie.

3. Combine all ingredients. And don't forget to add the chocolate chips! I like to use mini size so there's more in every bite.

4. Chill the cookie dough in the refrigerator. The cookie dough is sticky and unmanageable, so chilling is necessary. Sometimes I chill it overnight, but 3 hours is perfect. Chilled cookie dough is not only easy to handle and roll into balls, it also bakes thicker cookies.

5. Roll cookie dough into balls. After chilling, roll the cookie dough into balls, about 1.5 Tablespoons of dough per cookie.

6. Coat in confectioners' sugar. Roll the cookie dough balls into granulated sugar, then a hefty dunk in confectioners' sugar. Why granulated sugar first? That's a new trick I discovered! See below. 🙂

7. Bake. Bake the cookies for 11-12 minutes. If the cookies aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes.

They'll be extra thick, extra crackly, and extra fudgy inside.

Recommendation from a reader: substitute the chocolate chips for peanut butter chips. I honestly can't preheat my oven fast enough to try these that way!

How to Prevent the Powdered Sugar from Melting

Before today, I only rolled these chocolate crinkle cookies in confectioners' sugar. This works great for lemon crinkle cookies, however these particular crinkle cookies are extra moist so the confectioners' sugar always ends up melting a bit and/or turns yellow-ish as a result from melting. Not a problem, but if you want stark white confectioners' sugar on top, coat the cookie dough balls in a little granulated sugar first. Just a light layer, then go heavy on that confectioners' sugar topping. I learned this tip from the wonderful chefs at America's Test Kitchen.

It's also helpful to bake these cookies on dry days. Any humidity in the air will soak into the confectioners' sugar, slightly melting it. Sometimes you can't avoid humidity, but if you're wondering why the sugar melts, it could be the weather. Again, go heavy on that confectioners' sugar layer.

As the cookies bake, the confectioners' sugar coating crinkles and cracks as the cookies take their shape. Hence, the cute crinkle name. I love these.

How to Freeze Chocolate Crinkle Cookies

You can freeze chocolate crinkle cookies before or after baking. To freeze the baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter.

How to freeze chocolate crinkle cookie dough: Chill the cookie dough as directed in the recipe below. After that, roll into balls, and chill the cookie dough balls in the refrigerator for 1 hour. Then place the solid and cold cookie dough balls into a large zipped-top bag. Freeze cookie dough for up to 3 months. When it's time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll into granulated sugar and confectioners' sugar as instructed in the recipe. Bake as directed.

See more in my How to Freeze Cookie Dough post.

Try these right out of the oven-they're pure fudge. They will melt in your mouth! Have you tried these before? Let me know!

Double Chocolate Crinkle Cookies

★ ★ ★ ★ ★ 4.9 from 250 reviews

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Double Chocolate Crinkle Cookies - Sally's Baking Addiction

# data[].attributes.attachment_link.description
Let's make chocolate crinkle cookies. These traditional Christmas cookies are a cut above the rest because they're as rich and fudgy as brownies!

# data[].attributes.attachment_link.readable_text
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Save Recipe

This artichoke dip will be the hit of your party! It's a surprisingly simple combination of mayonnaise, Parmesan cheese, and canned artichokes. Roasted red peppers are added for some bright color, but they may be left out. Chopped mushrooms or pimientos may be added instead of peppers.

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Roasted Red Peppers Give Color and Flavor to This Artichoke Dip

# data[].attributes.attachment_link.description
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe This artichoke dip will be the hit of your party! It's a surprisingly simple combination of mayonnaise, Parmesan cheese, and canned artichokes. Roasted red peppers are added for some bright color, but they may be left out.

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1 carton (32 oz) Progresso™ chicken broth

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (11 oz) whole kernel corn, red and green peppers, drained

1 can (10 oz) Old El Paso™ red enchilada sauce

1 cup chopped onions

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts

1/2 teaspoon pepper

1/2 cup chopped fresh cilantro

4 cups tortilla chips, coarsely crushed

1/2 cup sour cream

Steps

1) Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.

2 ) Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

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¼ cup extra virgin olive oil

1 medium yellow onion chopped

2 carrots, peeled and chopped

4 garlic cloves, pressed or minced

2 teaspoons ground cumin

Chili or paprika according to spice level

1 cup lentil beans

1 can of diced tomatoes

Salt to taste

2 cups of vegetable stock (I use the vegetable bullion from costco)

Add oil to instant pot at sauté mode, add onion, garlic. When onion is transparent add carrots and diced tomatoes. Add lentil, 2 cups of vegetable stock and 2 cups of water. Add cumin powder, chili flakes or powder, salt. Set to pressure cook high for 30 mins.
You can garnish with fresh greens or nacho strips.

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3 eggs
3/4 c. sugar
2 c. grated zucchini (hand grated is best)
2 c. flour
1 c. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
3 tsp. vanilla
1 c. chopped walnuts

Mix together the wet, then the dry. Preferably by hand. Grease and flour 2 loaf pans, fill, and bake at 325 F for an hour.

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Great holiday dessert!

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Prep 35 min

Total 3 hr 15 min

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Cranberries give this sweet apple pie a touch of tartness every pie fan will love! Plus, pecan pieces mixed into traditional cinnamon streusel topping give this pie even more of a homemade feel without any extra effort.

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Ingredients

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Steps

Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.

In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.

Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.

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Tips from the Pillsbury Kitchens

If you choose to serve your pie cold or store it in the refrigerator for later, make sure it's properly covered with plastic wrap to ensure freshness.

You can use any cooking apple for the pie filling, but a tart variety will best compliment the other sweet flavors in the pie-Granny Smiths are always a good bet!

The same vanilla ice cream or whipped cream you'd serve with your favorite apple pie will taste just as wonderful alongside this one.

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Nutrition Information

380 Calories, 15g Total Fat, 3g Protein, 59g Total Carbohydrate, 35g Sugars

Show less - See full nutrition facts +

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More About This Recipe

Did you know that a French apple pie is different than the traditional American apple pie? The difference is a matter of how you top the apple pie. The classic apple pie is typically topped with a second crust resulting in a golden brown, flaky topping. On the other hand, the basic French apple pie is topped with a crumbly streusel topping made up of brown sugar, cinnamon, butter and a few other add-ins. Some people choose to add oats to their streusel, while others opt for pecans or some type of nut. You can also add a pinch of nutmeg to bring out the rich flavor of apple pie. However you like your apple pie, (we like ours with a double scoop of ice cream!), one thing is for certain-there are plenty of ways to enjoy it. Take a look at our article on all things apple pie, including how to make it your very own.

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This dessert treat is super easy to make and delicious.
The only changes I make to this recipe are using milk chocolate chips, and spraying the aluminum foil with non-stick spray.

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Barks of any kind are a great choice for holiday gifts or for serving at family gatherings. They don’t take much time at all, there are hundreds of different varieties, and they are oh so

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Ingredients

1 can (10 oz) green enchilada sauce

1 can (11 oz) fiesta corn drained

3 cups shredded chicken

2 cups shredded cheese

1 teaspoon cumin

1 teaspoon garlic powder

8 flour tortillas 8-inch size

1/3 cup heavy cream

2 tablespoons chopped cilantro for garnish, optional

Instructions

Heat oven to 375°. Spray a 9x13 baking dish with cooking spray. Spread 1/4 cup of the green enchilada sauce into the bottom of the baking dish. Open can of corn and reserve 1/4 cup of it for the top of enchiladas.

In a mixing bowl combine shredded chicken, the remaining fiesta corn, 1 cup of the shredded cheese, cumin, and garlic powder. Mix together until combined.

Spoon a heaping 1/3 cup of chicken filling into the center of the tortilla. Roll up and place seam-side down in the baking dish. Repeat with remaining tortillas.

Stir together the remaining green enchilada sauce and heavy cream. Pour over the enchiladas. Cook, uncovered, for 30 minutes.

Take enchiladas out of oven and sprinkle with the remaining 1 cup cheese, 1/4 cup reserved corn, and chopped cilantro. Cook for 5-10 minutes or until cheese is melted. Serve with all your favorite taco toppings.

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Easy prep. Easy meal. I'm 100% all for both of those.  Check out this recipe!

Prep

10 minutes  <~~~~umm YES!!!

Cook

35 minutes

Ready in: 45 minutes

Ingredients

2 tsp olive oil

1 1/4 lbs lean ground beef

1 medium yellow onion chopped (1 1/2 cups)

2 cloves garlic, minced (2 tsp)

1 jalapeno, seeded and finely chopped (optional)*

2 (14.5 oz) cans diced tomatoes with green chiles

1 (14 oz) can low-sodium beef broth

1 (8 oz) can tomato sauce

1 Tbsp chili powder**

1 tsp ground cumin

3/4 tsp ground paprika

1/4 tsp dried oregano

1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (see notes***)

Salt and freshly ground black pepper

1 1/2 cups frozen corn

1 (14.5 oz) can black beans, drained and rinsed

1 (14.5 oz) can can pinto beans, drained and rinsed

Toppings

Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

Instructions

Heat a larger pot over medium-high heat drizzle lightly with oil.

Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.

Drain excess fat from beef mixture.

Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.

Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.

Serve warm finished with desired toppings.

Notes

*This is also good with 1/3 cup chopped bell pepper in place of jalapeno if you want it more mild. Or just omit and don't replace and it will be fine.

**For a stronger spiced flavor double up all of the spices.

***I first shared this recipe 5 years ago and since people have loved it as is I didn't want to tweak it. But personally I now omit the ranch mix and add 1/3 cup chopped cilantro and 1 Tbsp lime in at the end and I like it better this way.

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This Taco Soup recipe is a fall and winter staple! It's an easy, protein packed soup full of zesty, crave-worthy flavor, plus it's perfectly hearty and filling. It's like chili's soupier cousin and it's loaded with all the best taco style ingredients!

Easy Taco Soup Recipe

I first shared this recipe exactly 5 years ago and it's still a family favorite! I think it's safe to say this is the BEST Taco soup! It's just one of those recipes everyone loves, picky eaters included!

I mean how could you go wrong with a soup that tastes similar to chili but has added mix-in upgrades like corn, avocado and tortilla chips? Plus you get the extra flavor of a ranch mix or cilantro and lime (see my notes on that in the recipe). It really is one of the best soups, plus it's easy to make!

Taco Soup Video

Nothing fancy here, just homestyle comfort food at it's best! Perfect for cozying up to on those chilly rainy and snowy days.

Taco Soup Ingredients

Ground beef - use lean ground beef for best results. I go for 85% or 90% Angus.

Olive oil - this is used to help brown the beef.

Yellow onion and garlic - red onion can be substituted.

Jalapeno - if you want to make it mild I've also made it with 1/3 cup chopped bell pepper instead.

Canned diced tomatoes with green chilies - alternately you can just use 2 cans of tomatoes and add 1 (4 oz) can diced green chilies if that's what you have on hand.

Low-sodium beef broth - chicken broth will work fine too.

Tomato sauce - in a pinch you can make your own by mixing 1/3 cup tomato paste with 2/3 cup water (tomato sauce does have added seasonings like garlic powder and onion powder but we already add those flavors here).

Chili powder, cumin, paprika, oregano, salt and pepper - these spices add that classic taco flavor. If you'd like you can bloom them first buy sautéing with the garlic for a hint of deeper flavor.

Dry ranch dressing mix - so this ingredient I actually don't normally use anymore but since this is an old recipe that readers have loved I didn't want to alter it. If you'd like to make it how I do now then add 1/3 cup chopped cilantro and 1 Tbsp lime in at the end instead of using the dressing mix.

Frozen corn - I love to use fresh corn in the summer instead of frozen. If using fresh add it during the last 10 minutes of cooking.

Canned black beans and pinto beans - when I don't have pinto beans I use great northern beans. Or you could just use 2 cans of black beans.

Toppings - this taco soup is just like a taco, load it up how you like. I always serve it with lot of crumbled tortilla chips, cheese and sour cream - then an avocado too if I've got one.

Okay that list of ingredients kind of looks like a daunting, but a lot of it is pantry staples like spices and canned ingredients. Once you get making it you'll see it really isn't complicated. It's such an easy soup!

How to Make Taco Soup

Cook ground beef in a large pot along with chopped onion, crumbling and stirring occasionally until browned and adding jalapeno and garlic during last few minutes of browning. Drain excess fat (I use tongs and paper towels to soak it up).

Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes.

Cover pot with lid and simmer 30 minutes, stirring occasionally.

Add in corn, black beans and pinto beans and cook until heated through.

Add 1/2 cup water to thin soup if desired. If using cilantro and lime add it now.

Serve warm topped with desired toppings.

Can I Make it in the Crock Pot?

Yes! To make it in the Crock Pot just brown the onions and beef, and then garlic, drain fat and add mixture to the slow cooker. Then add tomatoes, broth, tomato sauce and spices. Cover and cook on low heat 5 - 6 hours. Stir in corn and beans and heat through (then add cilantro and lime if using).

Can I Use Ground Turkey Instead of Ground Beef?

Yes, ground turkey or pork would work in this taco soup recipe. If you wanted to make it vegetarian you could use lentils or another can of beans.

Can I Freeze This Soup?

Yes, taco soup freezes incredibly well. I recommend freezing this soup in jars or individual containers so it's easy to thaw out exactly how much you need.

Tips for Taco Soup

Be sure to drain and rinse beans so soup isn't overly salty (if you need to reduce sodium in the recipe for dietary restrictions then you can omit the ranch seasoning, use unsalted tomato sauce/canned tomatoes and unsalted beans. Then of course keep track of the salt you season the soup with).

If you don't like spicy soup, omit the jalapeño pepper or use bell pepper as noted. Like it extra spicy? Add 2 - 4 jalapenos!

Make sure to drain the excess fat from the ground beef for the best flavor.

Other Easy Soup Recipes You'll Love:

Taco Soup Recipe

This easy taco soup recipe is so hearty, filling and just the perfect comfort food. And the deliciously spiced, beefy flavor will have everyone craving more! Makes about 10 1/2 cups.

Toppings

* Percent Daily Values are based on a 2000 calorie diet.

Recipe originally shared September 11, 2014. Photos have been updated.

Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

Heat a largr pot over medium-high heat drizzle lightly with oil.

Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.

Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.

Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.

Serve warm finished with desired toppings.

*This is also good with 1/3 cup chopped bell pepper in place of jalapeno if you want it more mild. Or just omit and don't replace and it will be fine.

**For a stronger spiced flavor double up all of the spices.

***I first shared this recipe 5 years ago and since people have loved it as is I didn't want to tweak it. But personally I now omit the ranch mix and add 1/3 cup chopped cilantro and 1 Tbsp lime in at the end and I like it better this way.

Nutrition estimate does not include toppings.

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Easy Taco Soup Recipe {Best Ever!} - Cooking Classy

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This Taco Soup recipe is a fall and winter staple! It's an easy, protein packed soup full of zesty, crave-worthy flavor, plus it's perfectly hearty and filling. It's like chili's soupier cousin and it's loaded with all the best taco style ingredients! I first shared this recipe exactly 5 years ago and it's still a family favorite!

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1 LB Ground Beef

1 LB Ground Sausage regular or hot depending on preference

1 Medium Green Bell Pepper chopped

1/2 Medium Yellow Onion chopped

1 can of Diced Tomatoes in Tomato Juice 14.5oz

1 can Tomato Paste 6oz

1 TBSP chili powder

1/2 TBSP Ground Cumin

3-4 Garlic Cloves minced

1/3 Cup water

1. In a large pot, brown the ground beef and sausage using a wooden spoon to break up the clumps. Drain the meat, reserving half of the drippings.

2. Transfer the drained meat into a slow cooker. Add the reserved drippings, bell pepper, onion, garlic, tomatoes with juice, tomato paste, chili powder, cumin and water and mix well.

3. Place the lid on the crockpot, set on low, and cook for 6-8 hours, or high for 5 hours, until veggies are soft.

4. Serve topped with shredded cheese, green onions, sour cream, and/or sliced jalapenos.

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This recipe is one that everyone in our family enjoys (including my 1 and 3 year old!) We serve it over rice and/or some warm naan.

Ingredients:

2 pounds boneless, skinless chicken breasts about 4 medium breasts

1 tablespoon coconut oil

1 small yellow onion diced (about 1 cup)

1 tablespoon minced fresh ginger

4 cloves minced garlic about 4 teaspoons

1 1/2 tablespoons curry powder

1 tablespoon garam masala

1 1/2 teaspoons chili powder

3/4 teaspoon kosher salt

1 (6-ounce) can no salt added tomato paste

1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)

1 (14-ounce) can tomato sauce

2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)

1/2 cup half-and-half or full-fat coconut milk do not use light coconut milk, as it will water down the sauce

1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

Steps:

In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.

Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.

Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly.

At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)

Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.

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Time to add a little flavor to your weeknight dinner routine, Slow Cooker Butter Chicken style! The savory, creamy sauce is richly spiced (but not spicy), the chicken is plump and juicy, and the veggies are sneakily hidden.

This tasty butter chicken is the crockpot version of my Instant Pot Butter Chicken, which is one of the most popular, highest-rated recipes on my website. It has an authentic Indian flavor, but you can find all of the ingredients at an average grocery store, and you'll need no more than 15 minutes to prep it.

If you've never had authentic Indian butter chicken (or Indian food in general!), this Slow Cooker Butter Chicken is a recipe to try. After a few bites, you'll have the same reaction I did during the month I spent traveling through India: L-O-V-E.

The depth of flavor found in authentic Indian cooking is striking. Every bite reveals nuances, and the more of it you eat, the more you start to crave it. Try my Chicken Tikka Masala for another flavorful Indian recipe!

I could barely get this Slow Cooker Butter Chicken transferred to a container, because I kept sneaking bites of it out of the slow cooker. By the time I'd used a piece of naan bread to wipe the corners of my crockpot clean, dish soap was nearly unnecessary.

This easy crock pot recipe yields a good amount, so if you need butter chicken for a crowd, look no further. It's also stellar leftover, so you can make it tonight, then enjoy the leftovers for healthy lunches and dinners later in the week.

How to Make Legit Slow Cooker Butter Chicken

This shortcut version of an authentic Indian butter chicken recipe uses everyday ingredients, but it tastes like the BEST butter chicken and reminds me of what we ate in India.

Here's what you need to make it.

Start with:

Chicken. I opted for a slow cooker chicken breast recipe, but you can certainly use this same recipe to make butter chicken thighs if that is what you prefer.

Cauliflower. WHAAT?? YES! This is my sneaky addition to turn this into a healthy crockpot recipe. The cauli florets mix seamlessly with the pieces of diced chicken. Once they are coated in the creamy butter chicken sauce, you'll be smitten and thanking yourself for your wholesome meal prowess.

Ginger, Garlic, and Onion. The backbones of fresh flavor. Don't skimp here! I promise the mincing is worth it.

Easy Slow Cooker Butter Chicken Sauce

Next we move on to the items that give the butter chicken sauce boss flavor.

Think that in order to make slow cooker butter chicken easy, you need to use premade sauce? Think again!

This simple homemade sauce cooks right in your slow cooker and beats anything you'll find in a jar.

Garam Masala and Curry Powder. Each of these are blends of multiple spices and can be found at most grocery stores. Indian food is renowned for packing myriad spices into every recipe. Using spice blends like these two means you get max flavor teaspoon-for-teaspoon, with less effort (and fewer ingredients to buy!).

If you prefer to order these spices online, you can find garam masala here and curry powder here.

I know it can be annoying to add a new spice to your collection. BUT once you own them, it will open up an entirely new genre of recipes for you. To get you started, check out these reader favorites: Tofu Tikka Masala, Instant Pot Chicken Tikka Masala, Instant Pot Lentil Curry, Slow Cooker Chicken Curry, and this slow cooker Red Lentil Curry.

Tomato Sauce. Easy-peasy.

Tomato Paste. A can of tomato paste is one of the most impactful, inexpensive ways to add mega flavor instantly.

Bonus: This Slow Cooker Butter Chicken recipe uses the WHOLE CAN of tomato paste, so you won't have an odd orphan amount lurking in your fridge.

Butter and Half-and-Half. But less than you think! If you've ever had Indian butter chicken in a restaurant and wondered why it tasted so decadent, these two ingredients are why. After playing around with different amounts, I found that I could significantly reduce the amount of both, without losing the signature creaminess that makes butter chicken delish.

Greek Yogurt. My trick addition to make this Slow Cooker Butter Chicken healthy. It packs protein and is ultra creamy.

Slow Cooker Butter Chicken and Potatoes. Another way to make your slow cooker butter chicken and veggies! Swap all or part of the cauliflower for diced baby potatoes. For even more veggies, stir in peas at the end.

Vegan Slow Cooker Butter Chicken. Add more cauliflower and a can of chickpeas in place of the chicken. Use coconut milk, vegan butter, and a plain coconut-milk-based yogurt. If you simply prefer the flavor of slow cooker butter chicken with coconut milk, you can always use it for the half-and-half, even if you aren't vegan.

Paleo Slow Cooker Butter Chicken (or Whole30 Slow Cooker Butter Chicken). Follow the vegan points above to make the recipe dairy free. You can also use ghee in place of the butter if you like.

Keto Slow Cooker Butter Chicken. This recipe is fairly keto friendly as written, since cauliflower is low carb. Feel free to make any other modifications you like!

How to Store Leftover Butter Chicken

This recipe is exceptionally leftover friendly!

Store extra crock pot butter chicken in the refrigerator for up to 4 days or freeze for up to 3 months. I like to keep the butter chicken portion separate from any leftover rice.

To thaw frozen butter chicken: Place the container in the refrigerator and let thaw overnight.

To reheat: Mix your desired portion of rice and butter chicken. Warm gently in the microwave.

Serving Slow Cooker Butter Chicken

The beauty of Slow Cooker Butter Chicken and Cauliflower is that it gives you every food group in one, so you don't need an extra side!

We like to serve our butter chicken over rice or with Homemade Naan bread.

If you are looking to make the recipe low carb (or need the butter chicken to be to keto, paleo, etc.), instead of rice, serve it with cauliflower rice. If that feels like cauliflower overload, you can omit the cauliflower from the recipe and use a different vegetable, or swap extra chicken.

Ready to get cooking? I hope you love this Slow Cooker Butter Chicken, and I'd love to hear from you! Let me know what you think of the recipe in the comments section below.

If you love this slow cooker chicken recipe, be sure to check out my full list of healthy crock pot chicken recipes.

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Time to add a little flavor to your weeknight dinner routine, Slow Cooker Butter Chicken style! The savory, creamy sauce is richly spiced (but not spicy), the chicken is plump and juicy, and the veggies are sneakily hidden.

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Crock Pot Buffalo Chicken w/ Sweet Potatoes

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Crock Pot Buffalo Chicken w/ Sweet Potatoes

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This is a relatively healthy crock pot meal that is delicious! I buy blue cheese dressing at the store to get dinner on the table a little more quickly!

Ingredients:

1 1/2 pounds boneless skinless chicken breasts (about 3)

3/4 cup hot sauce such as Frank’s

2 tablespoons coconut oil

1 teaspoon kosher salt

1 teaspoon garlic powder

1/2 teaspoon ground cayenne

4 sweet potatoes

1 tablespoon cornstarch mixed with 1

tablespoon water to create a slurry

Instructions:

Lightly coat a slow cooker with nonstick spray (I used a 6-quart but believe a smaller size would be fine too). Place the chicken in the bottom of the slow cooker.

Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave-safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove. Pour the sauce over the chicken. Cover the slow cooker, then cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from crockpot and shred.

About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees F. 🤬 the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.

Once the chicken is shredded and while the sweet potatoes bake, mix the cornstarch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to combine. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once halfway through. Once thick, return the chicken to the slow cooker and toss to coat.

For the blue cheese yogurt topping: In a small bowl, whisk together all of the ingredients—Greek yogurt, milk, white vinegar, black pepper, and blue cheese. Split open the sweet potatoes, then top with the crock pot buffalo chicken, a drizzle of the blue cheese dressing, and green onions. Enjoy hot.

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Why hello there! I'd like to introduce you to my fall dinner uniform, Slow Cooker Buffalo Chicken Sweet Potatoes.

I've lost count of the number of times I've made this shredded crockpot buffalo chicken with Greek yogurt sauce since I first shared it last year. In a direct matchup between our frequency of eating it and the number of plaid shirts in my closet (my other fall uniform), I might even give it to the healthy buffalo chicken.

If you've hung out with me September through March, you know this is not a light statement.

I own A LOT of plaid and somehow keep finding a need to purchase more. A few weeks ago, two of our friends asked me to estimate the number of plaid shirts in my closet. I guessed seven, then went home and counted.

Um, I forgot a few.

Also, do dresses count? Please say no, because I kind of have my eye on this one. It would be so cute with boots!

OK, enough with buffalo check. Let's get to the buffalo chicken!

This Healthy Slow Cooker Buffalo Chicken is one of a handful of recipes on my site that I make over and over.

Ben loves it, I love it, it's beyond easy, and despite its decadent taste, it's low calorie too.

Whether you need a low-maintenance weeknight meal or a healthy reset after a particularly indulgent weekend, this Healthy Slow Cooker Buffalo Chicken hits the spot every time.

How Healthy Slow Cooker Buffalo Chicken Sweet Potatoes Came to Be

I stole the idea to pair buffalo chicken with sweet potatoes from a friend who ordered a side of buffalo dipping sauce with her sweet potato fries at dinner.

At first, I thought it sounded odd, but the combination of the spicy buffalo sauce with the sweetness of the potatoes was addictive. I knew I had to try it at home.

Although I'm no stranger to having fries for dinner, I wanted this slow cooker buffalo chicken to fit a healthy weeknight dinner theme, so I served the shredded chicken over baked sweet potatoes instead. Dynamite!

The baked sweet potatoes gave me the sweet-spicy flavor pairing that I was after but in a lighter, healthier way. They also provide a built-in serving of (unfried) veg.

For maximum simplicity, I made the buffalo chicken in the slow cooker. I poured the buffalo sauce right over the top, and by the time the chicken was ready, it was fall-apart tender.

The final flourish is a blue cheese-Greek yogurt drizzle. If you aren't into blue cheese, we can't be friends you can swap feta cheese or omit the blue cheese completely. These Slow Cooker Buffalo Chicken Sweet Potatoes will still be delicious without it.

In addition to being a tasty weeknight dinner, these Slow Cooker Buffalo Chicken Sweet Potatoes are also easy to multiply for a crowd.

If you have any game watches or football parties on your agenda-events for which the presence of buffalo chicken teeters between "strongly encouraged" and "mandatory"-this recipe is a great way to feed the hungry hoards while leaving a little extra wiggle room in your diet too.

Recommended Tools to Make Healthy Slow Cooker Buffalo Chicken Sweet Potatoes

Slow Cooker Buffalo Chicken Sweet Potatoes

Prep Time: 10 minutes

Ingredients:

Directions:

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

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Why hello there! I'd like to introduce you to my fall dinner uniform, Slow Cooker Buffalo Chicken Sweet Potatoes. I've lost count of the number of times I've made this shredded crockpot buffalo chicken with Greek yogurt sauce since I first shared it last year.

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This recipe is simple and easy, but much better tasting if you add an extra banana and substitute half of the sugar for light brown sugar.

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This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?

Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.

The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.

I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy's mother-Mrs. Hockmeyer. Thanks Heidi!

The Backstory on the #1 Banana Bread Recipe

All these years later, we were curious to know more about who Mrs. Hockmeyer is, and how Heidi got her recipe in the first place. You can read all about it in this story.

The Best Loaf Pan for This Recipe

This recipe calls for an 8x4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2x4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9x5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.

Adapt This Banana Bread Recipe

Swap out all of part of the sugar for light brown sugar.

Replace up to half of the flour with white whole wheat flour.

Add 1 teaspoon of cinnamon.

Mix in 1/2 cup of chopped nuts or dried fruit.

Add 1/2 cup chocolate chips.

More Banana Bread Recipes!

No need for a mixer for this recipe! Clean-up is easy, too. If you want, you can mix everything in one bowl.

This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.

The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

1. Preheat the oven to 350°F (175°C):

Butter an 8x4-inch loaf pan.

2. Mash the bananas and add the butter:

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the remaining ingredients:

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Pour the batter into your prepared loaf pan.

Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

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Bake the Number-One Banana Bread Recipe on the Internet

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Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it's easy to make-one bowl, no need for a mixer!

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Anyway potato latkes can be made thousands of different ways. Every family has their own favorite recipe. Some are made with cheese. Some of mixed with other vegetables (I personally love a version that mixes shredded potatoes and zucchini). Some are spicy. There are even some recipes that use sweet potatoes. Oh the possibilities!

This version is classic, simple, and humble. No fancy ingredients here, just wholesome ingredients you probably already have in your pantry.

A great latke should have a crispy, golden outside and soft, savory center. Mmm!

Now I'm not professional latkemaker, but I've heard that the starchier the potato, the crispier the latke, which is why I chose baking potatoes over a softer variety like Yukon Golds. I would say this version was crispier, though I'll have to do a side-by-side comparison to be absolutely positive.

Potato latkes are best served hot and topped with ingredients like sour cream and chives or apple sauce. Enjoy, and Happy Hanukkah!

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Gluten-Free, Dairy-Free Potato Latkes - STudioist

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Anyway potato latkes can be made thousands of different ways. Every family has their own favorite recipe. Some are made with cheese. Some of mixed with other vegetables (I personally love a version that mixes shredded potatoes and zucchini). Some are spicy. There are even some recipes that use sweet potatoes.

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Sun-Dried Tomato Pasta with Chicken and Mozzarella

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Oct 1, 2014 - Chicken Mozzarella Pasta with Sun-Dried Tomatoes - Italian-inspired dinner with the best homemade creamy pasta sauce!  The sun-dried tomato pasta sauce is made from scratch using basil, red pepper flakes, garlic, paprika, cream, and shredded

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A warm comforting meal on a cold day

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This Slow Cooker Quinoa Chicken Chili is made a whole lot heartier with some quinoa. A warm comforting meal on a cold day.
SLOW COOKER QUINOA CHICKEN CHILI

I was recently in Utah and realized that it's still cold in other parts of the world while we're sweating here in Florida. While I was there I had lunch with some fellow foodies: It was so nice to be able to talk incessantly about food without fear of being judged while trying to juggle our plethora of children.

And it seems that we also have the same taste in food because this morning when I popped this in the slow cooker I didn't even realize that this recipe came from Boys Ahoy until later in the day. This chicken chili is made a whole lot heartier with some quinoa. Quinoa has a ton of protein and is a great addition to an already protein packed chili.

I love it topped with a little sour cream, cheese, avocado, and tortilla strips.

OTHER CHICKEN RECIPES

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Slow Cooker Quinoa Chicken Chili - The Girl Who Ate Everything

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This Slow Cooker Quinoa Chicken Chili is made a whole lot heartier with some quinoa. A warm comforting meal on a cold day. I was recently in Utah and realized that it's still cold in other parts of the world while we're sweating here in Florida.

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This is the only way I can get my two daughters to eat chicken!

INGREDIENTS

12 chicken tenders , (1 1/4 lbs)

2 large eggs, beaten

1 teaspoon kosher salt

black pepper, to taste

1/2 cup seasoned breadcrumbs*

1/2 cup seasoned panko*

olive oil spray

lemon wedges, for serving

INSTRUCTIONS

Season chicken with salt and pepper.

Place egg in a shallow bowl. In a second shallow bowl, combine the bread crumbs and panko.

Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a large dish or cutting board. Spray both sides of the chicken generously with oil.

Preheat air fryer to 400F.

In batches, cook the chicken 5 to 6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside. Serve with lemon wedges.

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This post may contain affiliate links. Read my disclosure policy.

These crispy Air Fryer Chicken Tenders are golden and juicy, so easy to make and perfect for weeknight cooking!

Air Fryer Chicken Tenders

I made these tasty chicken strips the other night for dinner along with some orzo with zucchini and tomatoes, and my family loved them! They are super easy and quick for weeknight meals. Air fryer recipes are one of my top requests, some favorites are Skinless Air Fryer Chicken Breast, Air Fryer Chicken Thighs and these Air Fryer Chicken Nuggets. And if you like sandwiches, this Air Fryer Chicken Sandwich is a must!

I like making homemade chicken strips because they are so much healthier than fried versions. The great thing about the air fryer is that the tenders get super crispy with way less oil. This air fryer recipe for chicken tenders only requires a little olive oil spray on each one.

How do you make chicken tenders from scratch?

It's very easy to make chicken tenders from scratch. Chicken tenders are already cut into strips, so you don't have to spend any time slicing a raw chicken breast. So, the first step is to season the chicken with salt and pepper. Then, prep your breading stations. Put two eggs in a shallow bowl and the panko and breadcrumbs in another bowl.

Next, it's time to bread the chicken tenders. Dip each one in the egg and then in the breadcrumb mixture. Place on a cutting board or baking tray until you're done breading all of them. Then, spray the chicken strips on each side with olive oil spray before placing them in the air fryer.

How long do you cook chicken tenders in the air fryer?

Place chicken tenders in a single layer of the basked and air fry for 5 to 6 minutes on each side, turning halfway. They're done once the chicken is cooked through and crispy and golden on the outside.

I love cooking chicken strips in the air fryer because they come out very crispy. If you don't have an air fryer, you can bake them in the oven at 425 degrees for 16 minutes, turning halfway.

What to Serve with Chicken Tenders

I served these air fryer chicken tenderloins with zucchini tomato orzo and lemon wedges for squeezing. They would also be good with this Broccoli and Orzo or Mediterranean Quinoa Salad. Or, if you want to go the more traditional route, you could serve them with regular French fries or sweet potato fries cooked in the air fryer. You could also try this recipe for seasoned fries baked in the oven.

More Chicken Tender Recipes You'll Love:

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Crispy Golden Air Fryer Chicken Tenders - Skinnytaste

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These crispy Air Fryer Chicken Tenders are golden and juicy, so quick and easy to make which makes them perfect for weeknight cooking!

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This is by far one of my favorite dishes. AND both my young daughters DEVOUR IT!!!!

I DO NOT make it all fancy. I literally just wrap it in the puff pastry and pop it in the oven (with just the puff pastry, the salmon and pesto) and it is still a FANCY dish. We have it once a week!

Ingredients

for 4 servings

½ cup pesto sauce

2 sheets frozen puff pastry, thawed

9 oz salmon fillet

1 teaspoon salt

1 teaspoon pepper

5 leaves fresh basil, julienned

2 eggs, beaten

Preparation

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.

3. Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.

4. Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.

5. Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.

6. Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.

7. Seal the edges by pressing onto the seams of the fish silhouette.

8. Use a knife to make indents for the head and fin details.

9. Use the tip of the spoon to create indents of the scales.

10. Brush the pastry with egg wash.

11. Bake for 40 minutes, or until golden brown.

12. In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.

13. Slice and serve while hot.

14. Enjoy!

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Traditional Sicilian dish that fills my belly and warms my heart!

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Italian food is simple, and none more than this delicious little treat from Sicily, Anelletti Al Forno. Anellini, meaning 'rings' in Italian are the pasta base for this super-simple baked dish. A meat ragu creates a tangy tomato sauce that the rings are only too happy to soak up - when baked in the oven, smothered in stringy mozzarella and sharp salty pecorino the dish comes together to form a melty, rich delight!

Prepare ahead with Anelletti Al Forno

The great thing about this dish is that you can take it up to the baking stage and stop there. Leaving a ready-to-go oven bake pasta. Ready in 25 minutes! You can also freeze it at this stage and have it on the plate in 50 minutes from frozen. This is great news for those who are short on time, or just feeling lazy!

You can put together this dish in three simple steps:

1. Make the meat ragù.

2. Undercook the pasta by a few minutes... Time-saving!

3. Mix the two together, put into an oven dish, cover in cheese and bake! 25 minutes later, you're eating!

Stage 1: Making the meat ragù - a combination of onion, garlic, sage, beef, pork and tomato make up this simple sauce. Simmer for 30 minutes and you're done.

2. Cooking the Annellini. We shave off 3-4 minutes from the cook time, so that the pasta doesn't get mushy when it's in the oven. Then it's just a case of mixing together the pasta and ragù, plus a little pasta water to help keep the whole thing moist when baking.

3. Arranging in an oven dish. Spread out the pasta and then top with cubes of mozzarella cheese for stringy melty texture and some sharp pecorino cheese for taste. It's then into the oven for a 25 minute bake...

4. Out it comes! In all its golden glory. Get it while it's piping hot - the aromas are almost too much to bear - who doesn't love the smell of melting cheese!?

Feeding the masses + cooking from frozen.

So there we have it, baked pastas are a really excellent alternative to regular pasta, and excellent for large groups. This recipe could happily serve 8 regular people (not greedy people) and that's a whole lot less fuss than cooking a bowl of regular pasta for 8! If you were to freeze the Anelletti, stop short of baking it, be sure to wrap it tightly with foil or plastic. It will be good for 2-3 months.

When it comes time to cook, from frozen you're looking at around a 50-60 minute cook time at 375ºF/180ºc. Cover the dish in foil for the first 30 minutes then remove for the final 30.

Another tip from frozen - the dish may be a little drier than a fresh batch (the pasta will continue to soak up any moisture), add a few drizzles of water or stock (about 1/2 cup) to the side of the dish before cooking.

More delicious Italian recipes.

We all love pasta right? Here are some more of my delicious Italian recipes to try at home.

How to make my Anelletti Al Forno - Oven Baked Pasta Rings

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Anelletti Al Forno - Oven Baked Pasta Rings

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Your Content Goes Here For a food-prep, ready to bake pasta dish, this delicious anelletti al forno fits the bill. Tiny hoops of pasta baked in a simple meat ragu and baked to perfection with Mozzarella and pecorino. It's simple and delicious! Learn how... Italian food is simple,

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Ingredients:
1 lb. ground beef
1 lb. sweet Italian sausage removed from its casing
1 onion chopped into small pieces
1 package frozen chopped spinach
1/2 C grated parmesan cheese
1 T minced garlic
1 egg
1 C bread crumbs
1 unfold and bake pie crust

Directions:
1) Brown ground beef and sausage (remember to remove casing) and then drain.
2) Add onion to pan and cook until just softened
3) In a separate 2 qt. pot, cook chopped spinach and then drain and squeeze ALL of the water out.
4) In a large bowl, combine meat mixture, onion, garlic, and spinach. Combine together with wooden spoon.
5) Crack egg in a separate small bowl and beat it a little and then add it to the meat mixture.
6) Add the bread crumbs and cheese and mix it all together.
7) Place into the pie crust and then top the the 2nd pie crust (Use a glass pie plate, if possible).
8) Bake at 350 degrees for about 45 minutes or until the top browns. (You can also brush the top with an egg.)

Enjoy!

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Ingredients

1 1/2 lbs. chicken breasts

1 16oz. jar salsa

2 cloves garlic, minced

1 15oz. can black beans

1/2 lb. frozen corn

1 Tbsp chili powder

1/2 Tbsp ground cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

Freshly cracked black pepper

6 cups cooked rice

8 oz. shredded cheddar

3 green onions, sliced

Instructions

Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).

Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.

After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.

To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.

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Slow Cooker Taco Chicken Bowls are the ultimate “set it and forget it” easy weeknight meal that the whole family will love. Step by step photos.

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Pillsbury Chicken Pot Pie
Love this recipe for a school-night where you need to get dinner on the table quick! This is especially great if you have leftover shredded chicken!
Ingredients:

1 bag  frozen mixed vegetables

2 cups cubed cooked chicken ( I like to use leftover shredded chicken!)

1 can  low sodium cream of chicken soup

1 can low sodium cream of mushroom soup

(I usually just use two cans of cream of chicken soup for this!)

1 can Pillsbury Easy Grands Biscuits OR Crescent Rolls.

Steps:

1. Preheat oven to 350 degrees.

2. In a large bowl, mix together your cooked chicken, the soups, and the vegetables. I usually let the vegetables defrost a bit (30 minutes beforehand I leave them on my counter).

3. Pour into a 13x9 Pyrex or glass baking dish.

4. If you're using Crescent rolls, you can simply unroll the sheet. Press the seams together and place over the pot pie filling.

5. If you're using Easy Grands, cut each roll into 4 or 5 parts, then place those on top of the filling.

6. Cook for 25-30 minutes until top is golden brown and enjoy!

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1 lb ground chuck (or angus)

½ large yellow onion, diced

1 green bell pepper, diced

2 tbsp minced garlic

Fresh thyme (to taste)

1 tbsp light brown sugar

1 (32 oz) box chicken broth

2 (14.5 oz) cans petite diced tomatoes

I used the kind with garlic and onion

1 (15 oz) can tomato sauce

2 tsp Italian seasoning

Salt (to taste)

Lasagna noodles (broken - around 4-5)

Mozzarella cheese, shredded (to top)

In a skillet, cook your ground chuck, ¼ of the onion, and 1 tbsp of the minced garlic. Cook until done and set aside.

In the crockpot, add all of the remaining ingredients - except noodles and cheese - and cook on high 3-4 hours.

In the last 30-45 minutes of cooking, break your lasagna noodles and add to the crockpot. Let cook until tender.

Dish out and top with grated mozzarella cheese. Enjoy!

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Ingredients:
Bacon Pieces (can get at a butcher or Amish Market, you could just cut up bacon to make your own, but the pieces usually have more fat)
Cut-up Butternut Squash
Course ground Salt
Pepper
Maple Syrup

Procedure:
Cook the bacon in a pan until crispy
Add Butternut Squash and stir to cover squash with the bacon grease
Add salt and pepper and stir to mix.
Drizzle maple syrup over the squash and stir to mix.
Reduce heat to low medium and cover pan for 5 minutes.
Stir once again, turn off heat, and add salt over top - Do not stir in.

Enjoy!

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This is a Battista Family favorite! I found this in Parenting Magazine nearly 14 years ago!

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Meatloaf is a timeless cold-weather comfort food — and it just got healthier and tastier with ground turkey. Prep TIME: 15 minutesTOTAL TIME: 1 hour, 5 minutesSERVES: 8 Cooking spray2 large eggs2 Tbsp brown mustard1 tsp dried oregano1 tsp dried thyme1/2 tsp salt1/4 tsp pepper1 cup ketchup, divided2…

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One of the only recipes the entire family can agree on!

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The freshest tips of broccoli are blanched and quickly sauteed in olive oil and garlic, then tossed with hot pasta and seasoned with salt and red pepper flakes. A bit of Parmesan cheese is all you need to bring out the bright, crisp flavors.

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For Sauce: Combine three 28oz cans of tomato sauce, one 8oz can of tomato paste in a crock pot. Add dried basil, parsley, oregano, onion powder, garlic powder, salt and pepper and mix to combine.

For Meatballs: Mix 1 package ground beef, 1 egg, and enough seasoned bread crumbs to bind. Form into meatballs and add to sauce

Cook on low for 8 hours. Enjoy with spaghetti.