I love a classic baked spinach artichoke dip, but putting it in my slow cooker makes my life so much easier. This crockpot spinach artichoke dip is a simple toss-and-go recipe that saves me so much time and energy. It gets so nice and creamy in the crockpot thanks to a tangy mixture cream cheese, sour cream, and mayonnaise.

How to Store and Reheat

Store leftover crockpot spinach artichoke dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments or in a 350°F oven until warmed through.

Serving Suggestions

This crockpot spinach artichoke dip wouldn’t be complete without something to dip in it. I like pita chips, tortilla chips, crackers, or wonton chips best. Some naan bread or toasted skillet bread would also work great.

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Crockpot Spinach Artichoke Dip Recipe

This crockpot spinach artichoke dip is the perfect easy appetizer filled with fresh spinach, chopped artichokes, and a blend of cheeses!

Step-by-step photos can be seen below the recipe card.

Course Appetizer, appetizer/dip

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 292kcal

Author Laurel Perry

Equipment

• 3 or 4-Quart Crockpot

Ingredients

• 10 ounces fresh baby spinach roughly chopped
• 14 ounces canned quartered artichoke hearts drained and chopped (1 can)
• 8 ounces cream cheese cut into 1-inch cubes (1 brick)
• ⅔ cup sour cream
• ⅓ cup mayonnaise
• 1 cup freshly shredded Mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 2 green onions sliced thin
• 4 cloves garlic minced
• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt

Instructions

• Prep a small crockpot with nonstick spray. Add in all the ingredients and stir until combined. The cream cheese will still be in cubes – that is okay.
  10 ounces fresh baby spinach, 14 ounces canned quartered artichoke hearts, 8 ounces cream cheese, ⅔ cup sour cream, ⅓ cup mayonnaise, 1 cup freshly shredded Mozzarella cheese, ½ cup freshly grated Parmesan cheese, 2 green onions, 4 cloves garlic, ½ teaspoon ground black pepper, ½ teaspoon kosher salt
  
• Cover and cook on low for 2 hours.
  
• Stir to fully incorporate the cream cheese and serve.
  

Video

Notes

Storage: Store crockpot spinach artichoke dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 8g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 709mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4009IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 1mg

How to Make Crockpot Spinach Artichoke Dip Step by Step

Fill the Crockpot: Prep a small crockpot (3 or 4-qt works great) with nonstick spray. Add in 10 ounces of fresh baby spinach, 14 ounces (1 can) of drained and chopped canned quartered artichoke hearts, 8 ounces (1 brick) of cubed cream cheese, ⅔ cup of sour cream, ⅓ cup of mayonnaise, 1 cup of freshly shredded Mozzarella cheese, ½ cup of freshly grated Parmesan cheese, 2 thinly sliced green onions, 4 minced cloves garlic, ½ teaspoon ground black pepper, and ½ teaspoon kosher salt and stir until combined. The cream cheese will still be in cubes – that is okay.

Cook the Dip: Cover and cook on low for 2 hours.

Stir and Serve: Stir to fully incorporate the cream cheese and serve.

More Crockpot Dip Recipes to Try!

All Dips

Appetizers

Crockpot Queso

Dips

Crockpot Sausage Dip

Appetizers

Crockpot Corn Dip

Appetizers

Crockpot Pizza Dip

The post Crockpot Spinach Artichoke Dip appeared first on The Cookie Rookie®.

I love this crockpot lasagna recipe because I can have homemade lasagna in the summertime without having to heat up my kitchen to have it. I can spend my summer days playing in the yard with my kids while this lasagna cooks itself in the slow cooker– so easy!

Tips for Success

• Use a 5-6 quart oval slow cooker for best results.
• You want to layer your lasagna in a way that cooks the lasagna noodles most effectively. Because the noodles need water to soften, you want to make sure the lasagna noodles are always placed on top of the meat sauce.
• Let the lasagna cool completely before serving. This will thicken the sauce and prevent the layers from falling apart. Let it rest for about 20 minutes. 

How to Store and Reheat

You can place any leftover lasagna in an airtight container and store it in the refrigerator. Properly stored lasagna will last for 4 days in the fridge. Additionally, you can wrap the lasagna in heavy-duty aluminum foil or freezer wrap and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 30-45 minutes, or until warmed through.

Serving Suggestions

This crockpot lasagna is the perfect all-in-one meal solution. I like to serve it with my favorite copycat Olive Garden salad and some easy cheesy garlic bread.

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Crockpot Lasagna Recipe

This crockpot lasagna recipe is so quick and easy. Make a simple meat sauce, then layer everything in the slow cooker, set it, and forget it!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 people

Calories 519kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 1 pound ground beef
• ½ cup diced onion
• 4 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• 24 ounces marinara sauce (1 jar)
• ½ cup water
• 15 ounces ricotta cheese drained
• 2½ cups freshly shredded mozzarella cheese divided
• ½ cup freshly shredded Parmesan cheese
• 1 large egg lightly beaten
• 1 teaspoon dried basil
• ½ teaspoon ground black pepper
• 9-12 no-boil lasagna noodles
• Fresh basil optional, for garnish

Instructions

• Spray the crock of a slow cooker with nonstick cooking spray.
• In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, or until onions are softened.
  1 pound ground beef, ½ cup diced onion, 4 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt
  
• Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.
  24 ounces marinara sauce, ½ cup water
  
• Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, all of the Parmesan cheese, egg, basil, and pepper.
  15 ounces ricotta cheese, 2½ cups freshly shredded mozzarella cheese, ½ cup freshly shredded Parmesan cheese, 1 large egg, 1 teaspoon dried basil, ½ teaspoon ground black pepper
  
• Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.
  9-12 no-boil lasagna noodles
  
• Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.
  
• Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.
  Fresh basil
  

Video

Notes

Storage: Store crockpot lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 519kcal | Carbohydrates: 32g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1005mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 926IU | Vitamin C: 7mg | Calcium: 405mg | Iron: 3mg

How to Make Crockpot Lasagna Step by Step

Brown the Beef: Spray the crock of a slow cooker with nonstick cooking spray. In a skillet set over medium-high heat, brown 1 pound of ground beef, ½ cup of diced onion, 4 minced cloves of garlic, 1 teaspoon of Italian seasoning, and ½ teaspoon of kosher salt for 5 minutes, or until onions are softened.

Simmer the Sauce: Stir in 24 ounces (1 jar) of marinara sauce and ½ cup of water, then simmer for 5 minutes.

Mix the Filling: Meanwhile, in a large bowl, combine 15 ounces of drained ricotta cheese, 1 cup of shredded mozzarella cheese, ½ cup of shredded Parmesan cheese, 1 large egg, 1 teaspoon of dried basil, and ½ teaspoon of ground black pepper.

Layer the Lasagna: Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 dry lasagna noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.

Repeat the Layers: Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining 1½ cups of mozzarella cheese on top.

Cook the Lasagna: Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.

More Lasagna Recipes to Try!

Browse All Pasta

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Seafood Lasagna

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Dutch Oven Lasagna

Dinners

Weight Watchers Lasagna (only 8 WW Points!) – Healthy Lasagna Recipe

Dinners

Chicken Mexican Lasagna

The post Crockpot Lasagna appeared first on The Cookie Rookie®.

Slow Cooker Scalloped Potatoes

There’s nothing more disappointing than realizing you’ve run out of oven space before you get to the potatoes. I can’t serve a holiday meal without potatoes! These crockpot scalloped potatoes totally save the day since I don’t need to clear out any oven space for them. I like to sauté the onions and make the sauce early on, then layer everything and let them cook while I finish making everything else—so easy. Topped with plenty of gooey cheddar cheese, these slow cooker scalloped potatoes are a must for my holiday table.

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Crockpot Scalloped Potatoes Recipe

Crockpot scalloped potatoes are my secret to a stress-free holiday. Made in the slow cooker, these scalloped potatoes save oven space!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 8 servings

Calories 487kcal

Author Krista Teigen

Equipment

• Crockpot

Ingredients

• 4 pounds Yukon gold potatoes*
• 2 tablespoons unsalted butter (¼ stick)
• ½ large yellow onion finely chopped
• ¾ teaspoon kosher salt
• 2 cloves garlic minced
• 1½ cups heavy cream** room temperature
• 1 cup low-sodium chicken broth
• ¾ cup freshly grated Parmesan cheese
• 1½ cups freshly shredded cheddar cheese
• Chopped fresh thyme optional, for garnish

Instructions

• Peel and slice the potatoes into thin rounds about ¼-inch thick. It's important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor.
  4 pounds Yukon gold potatoes*
• Melt the butter in a saucepan set over medium heat.
  2 tablespoons unsalted butter
• Once melted, add in the onion and salt. Cook for a few minutes until softened. Stir in the garlic.
  ½ large yellow onion, ¾ teaspoon kosher salt, 2 cloves garlic
  
• Add in the heavy cream and chicken broth.
  1½ cups heavy cream**, 1 cup low-sodium chicken broth
  
• Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
  
• Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of parmesan cheese.
  ¾ cup freshly grated Parmesan cheese
  
• Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of parmesan cheese.
  
• Cook on high for 4 hours until the potatoes are fork tender.
• Uncover the lid, and sprinkle the cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt.
  1½ cups freshly shredded cheddar cheese
  
• The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken.
• Finish with a sprinkle of fresh thyme.
  Chopped fresh thyme

Video

Notes

*Waxy varieties of potatoes work best for this recipe. I used Yukon Gold, but red potatoes will also work well. I do not recommend using Russet or baking potatoes for this recipe.

**You could use half-and-half for a lighter version, but the potatoes may not turn out quite as creamy.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 44g | Protein: 14g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 556mg | Potassium: 1074mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 46mg | Calcium: 295mg | Iron: 2mg

How to Make Crockpot Scalloped Potatoes Step by Step

Gather all your ingredients.

Chop potatoes and sauté the onion: Peel and slice 4 pounds of Yukon Gold potatoes into thin rounds about ¼-inch thick. It’s important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor. Melt 2 tablespoons of unsalted butter in a saucepan set over medium heat. Once melted, add in ½ of a finely chopped large yellow onion and ¾ teaspoon of kosher salt. Cook for a few minutes until softened. Stir in 2 minced cloves of garlic.

Add the Cream: Add in 1½ cups of heavy cream and 1 cup of low-sodium chicken broth.

Add the Potatoes: Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.

Top with Sauce and Cheese: Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of freshly grated Parmesan cheese.

Layer the Potatoes, Sauce, and Cheese: Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of Parmesan cheese until all ¾ cup of Parmesan has been used up.

Cook the Potatoes: Cook on high for 4 hours until the potatoes are fork tender. Uncover the lid, and sprinkle 1½ cups of freshly shredded cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt. The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken. Finish with a sprinkle of chopped fresh thyme, if desired.

How to Store and Reheat

Store leftover slow cooker scalloped potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer (tightly wrapped in 2 layers of plastic and 1 layer of aluminum foil) for up to 3 months. Let thaw overnight in the refrigerator before reheating in 30-second bursts in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.

Serving Suggestions

These crockpot scalloped potatoes are one of my favorite cheesy sides to serve on Easter. They taste delicious alongside a beef tenderloin or brown sugar glazed ham.

More Crockpot Potato Recipes to Try!

Side Dishes

Crockpot Potatoes (2 Ways)

Vegetables

Crockpot Sweet Potato Casserole Recipe

Side Dishes

Crockpot Cheesy Potatoes

Side Dishes

Crockpot Potato Casserole

The post Crockpot Scalloped Potatoes appeared first on The Cookie Rookie®.

Made with just 4 ingredients, this slow cooker applesauce is so easy to throw together. It frees up so much time for me to multi-task, and my kids absolutely love it!

What’s in This Crockpot Applesauce Recipe?

• Apples: Choose an apple variety that works well in cooking recipes. I like Fuji, Granny Smith, or Gala.
• Apple Cider: I prefer cider over juice since it is less processed and has a stronger apple flavor, but juice also works well. Just make sure not to use apple cider vinegar!
• Sugar: Brown sugar adds depth to the sauce while also sweetening it. Feel free to adjust the amount to suit your personal tastes.
• Cinnamon: Using a whole cinnamon stick infuses the sauce with a delicate cinnamon flavor. If you can’t find sticks, use ½ teaspoon of ground cinnamon instead.

Tips for Success

• Sweeten with brown sugar to taste. The sweeter your apples are, the less sugar you will need.
• Try mixing together different varieties of apples to subtly change the taste, or experiment with spices such as nutmeg, allspice, ginger, or cardamom.
• You can even add other fruits to create flavor blends like raspberry, mixed berry, strawberry, or pear applesauce.
• Depending on the varieties of apples available, I sometimes feel like this sauce needs a little something extra. If you get that same sensation, try adding a squeeze of fresh lemon juice. It brightens up the flavor and gives it that extra zip!
• For a smoother applesauce, transfer the mixture to a food processor and process until smooth.

How to Store and Reheat

Store leftover crockpot applesauce in an airtight container in the refrigerator for up to 6 days. I do not recommend freezing applesauce, as it is prone to freezer burn.

Serving Suggestions

My kids ask for this homemade crockpot applesauce with almost every meal, so I always make a big batch on Sunday for the week ahead. It pairs perfectly with ham and cheese sliders, homemade baked chicken nuggets, or fish sticks.

Applesauce also makes a great baking ingredient. It helps to boost the flavor of my favorite apple cinnamon bread and works as an egg replacer in these applesauce chocolate chip cookies.

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Crockpot Applesauce Recipe

This crockpot applesauce is super easy– just set it and forget it! Enjoy your free time while this slow cooker applesauce makes itself!

Step-by-step photos can be seen below the recipe card.

Course condiment, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 155kcal

Author Laurel Perry

Equipment

• Crockpot

Ingredients

• 4 pounds apples peeled, cored, and cubed
• ¾ cup apple cider or apple juice (not apple cider vinegar!)
• ¼-½ cup brown sugar
• 1 cinnamon stick

Instructions

• Add all the ingredients to your crockpot. Stir, cover and cook on high for 4 hours.
  4 pounds apples, ¾ cup apple cider, ¼-½ cup brown sugar, 1 cinnamon stick
  
• Discard the cinnamon stick and use a potato masher to mash the applesauce to your desired consistency.
  
• Serve warm or refrigerate before serving.

Video

Notes

Storage: Store crockpot applesauce in an airtight container in the refrigerator for up to 6 days.

Nutrition

Serving: 0.75cup | Calories: 155kcal | Carbohydrates: 41g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 276mg | Fiber: 6g | Sugar: 32g | Vitamin A: 124IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 0.4mg

How to Make Applesauce in a Crockpot Step by Step

Cook the Sauce: Add 4 pounds of peeled, cored, and cubed apples, ¾ cup of apple cider, ¼-½ cup of brown sugar, and 1 cinnamon stick to your crockpot. Stir, cover, and cook on high for 4 hours.

Mash the Sauce: Discard the cinnamon stick and use a potato masher to mash the applesauce to your desired consistency. Serve warm or refrigerate before serving.

More Sauce Recipes To Try

• Homemade Nacho Cheese Sauce
• Mustard Cream Sauce
• Fry Sauce
• Homemade Alfredo Sauce
• Homemade BBQ Sauce
• Bang Bang Sauce
• Burger Sauce
• Homemade Buffalo Sauce

The post Crockpot Applesauce appeared first on The Cookie Rookie®.

I am all about easy meals I can toss in the crockpot and forget about until dinner time. This crockpot beef and noodles is so simple to throw together and turns out so delicious, that you’d swear it was made completely from scratch. Beef bouillon and cream of mushrooms soup are my flavor secret weapons in this dish! No complicated cooking techniques here!

How to Store and Reheat

Store leftover crockpot beef and noodles in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.

Serving Suggestions

Top your slow cooker beef and noodles with fresh parsley, a sprinkle of Parmesan cheese, and a side of roasted broccoli, garlic knots, or cucumber salad.

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Crockpot Beef and Noodles Recipe

Crockpot beef and noodles is the ultimate easy comfort food recipe. I love to set and forget this meal in the morning for a relaxing evening!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 6

Calories 503kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 2 pounds stew beef cut into chunks
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ½ cup diced onion
• 1 tablespoon minced garlic minced
• 2-3 sprigs fresh thyme minced
• 1 teaspoon Better Than Bouillon Roasted Beef Base
• 1 tablespoon Worcestershire sauce
• 20 ounces cream of mushroom soup (2 cans)
• 2 cups low-sodium beef broth
• 12 ounces dry extra wide egg noodles (1 package)
• Chopped fresh parsley optional, for serving

Instructions

• Place the beef in the crockpot and season with salt, pepper, onion, garlic, thyme, and beef boullion. Mix everything together so the beef is well coated.
  2 pounds stew beef, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ cup diced onion, 1 tablespoon minced garlic, 2-3 sprigs fresh thyme, 1 teaspoon Better Than Bouillon Roasted Beef Base
  
• In a large bowl, combine the Worcestershire sauce, soup, and broth. Pour over the meat in the crockpot.
  1 tablespoon Worcestershire sauce, 20 ounces cream of mushroom soup, 2 cups low-sodium beef broth
  
• Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.
  
• 20 minutes before serving, cook the noodles according to package directions.
  12 ounces dry extra wide egg noodles
  
• Serve noodles in bowls topped with meat, sauce, and fresh parsley.
  Chopped fresh parsley

Video

Notes

• Properly cooked stew meat should register 145°F.

Storage: Store crockpot beef and noodles in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Calories: 503kcal | Carbohydrates: 48g | Protein: 48g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1416mg | Potassium: 989mg | Fiber: 2g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 5mg

How to Make Crockpot Beef and Noodles Step by Step

Add the Beef: Place 2 pounds of stew beef cut into chunks in the crockpot and season with 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, ½ cup of diced onion, 1 tablespoon of minced garlic, 2-3 sprigs of fresh thyme, and 1 teaspoon of Better Than Bouillon Roasted Beef Base. Mix everything together so the beef is well coated.

Mix the Sauce: In a large bowl, combine 1 tablespoon of Worcestershire sauce, 20 ounces (2 cans) of cream of mushroom soup, and 2 cups of low-sodium beef broth. Pour over the meat in the crockpot.

Cook the Beef: Put the lid on the crockpot and cook on high for 4-5 hours or on low for 7-8 hours.

Cook the Noodles: 20 minutes before serving, cook 12 ounces (1 package) of extra-wide egg noodles according to package directions. Serve noodles in bowls topped with meat, sauce, and fresh parsley.

More Crockpot Beef Recipes to Try!

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Crockpot Goulash

Dinners

Crockpot Beef Tenderloin

Dinners

Crockpot Corned Beef and Cabbage

Dinners

Crockpot Meatloaf

The post Crockpot Beef and Noodles appeared first on The Cookie Rookie®.

I love smothered pork chops, but sometimes I just don’t have time to cook! These slow cooker pork chops take away all the work. All I have to do is give them a quick sear in a pan, then toss them in the crockpot, and they’re ready to go in just a few hours. I love making them on busy weeknights!

How to Store and Reheat

Store leftover crockpot pork chops in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat. Add a splash of broth, milk, or cream to help loosen up the gravy.

Serving Suggestions

With its rich gravy and savory flavor, these slow cooker pork chops pair perfectly with crockpot mashed potatoes, rice, or buttered noodles and a side of green beans with bacon or air fryer ranch broccoli.

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Crockpot Pork Chops Recipe

Crockpot pork chops are so tender and juicy! I love the rich and savory gravy on these slow cooker pork chops!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4

Calories 339kcal

Author Krista Teigen

Equipment

• Crockpot

Ingredients

• 4 thick-cut boneless pork chops (about 3 pounds total)
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon ground paprika
• 2 tablespoons olive oil
• ½ onion sliced thin
• 2 cloves garlic minced
• ½ cup white wine
• 14.5 ounces low-sodium chicken broth (1 can)
• 2 teaspoons Dijon mustard
• 2 tablespoons cornstarch + 2 tablespoons water
• 2 bay leaves
• 3 sprigs fresh thyme

Instructions

• Season the pork chops on both sides with the salt, pepper, onion powder, and paprika.
  4 thick-cut boneless pork chops, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon ground paprika
  
• Heat the oil in a large skillet over medium-high heat. Once heated, add in the pork chops, searing on each side until browned. Set aside.
  2 tablespoons olive oil
  
• Add in the onions and cook until softened. Then, add in the garlic and cook for a minute.
  ½ onion, 2 cloves garlic
• Pour in the white wine and chicken broth. Then, stir in the Dijon mustard and cornstarch slurry.
  ½ cup white wine, 14.5 ounces low-sodium chicken broth, 2 teaspoons Dijon mustard, 2 tablespoons cornstarch
  
• Place the pork chops in the slow cooker, and pour the broth mixture over the pork chops.
• Add in the bay leaves and thyme.
  2 bay leaves, 3 sprigs fresh thyme
  
• Cook on high for 3-4 hours or on low for 6-8 hours.
• Optional: Once the pork chops are done cooking, remove them from the slow cooker and place on a plate. Remove the bay leaves and thyme and discard. Use an immersion blender to blend the broth mixture until smooth.
• Add the pork chops back to the slow cooker to keep warm until ready to serve.
  

Video

Notes

Storage: Store crockpot pork chops in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1chop | Calories: 339kcal | Carbohydrates: 9g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 707mg | Potassium: 657mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

How to Make Crockpot Pork Chops Step by Step

Season the Pork: Season 4 thick-cut boneless pork chops on both sides with 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ½ teaspoon of onion powder, and ½ teaspoon of ground paprika.

Sear the Pork: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once heated, add in the pork chops, searing on each side until browned.

Sauté the Onions: Add in ½ of a thin-sliced onion and cook until softened. Then, add in 2 minced cloves of garlic and cook for a minute. Pour in ½ cup of white wine and a 14.5-ounce can of low-sodium chicken broth. Then, stir in the 2 teaspoons of Dijon mustard and a cornstarch slurry made from 2 tablespoons of cornstarch mixed with 2 tablespoons of water.

Cook the Chops: Place the pork chops in the slow cooker, and pour the broth mixture over the pork chops. Add in 2 bay leaves and 3 sprigs of fresh thyme. Cook on high for 3-4 hours or on low for 6-8 hours.

Blend the Gravy: Once the pork chops are done cooking, remove them from the slow cooker and place on a plate. Remove the bay leaves and thyme and discard. Use an immersion blender to blend the broth mixture until smooth. Add the pork chops back to the slow cooker to keep warm until ready to serve.

More Pork Recipes we Love

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Bacon Wrapped Pork Tenderloin

Holiday Recipes

Stuffing Stuffed Pork Roast Recipe (Pork Roulade)

Pork Recipes

Orange Cranberry Pork Loin (Roast Pork Loin)

Dinners

Apple Butter Pork Chops (Pork Chops with Apples)

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Parmesan Pork Chops with Creamy Parmesan Garlic Sauce

Dinners

Honey Mustard Pork Chops Skillet

Dinners

Smothered Pork Chops

The post Crockpot Pork Chops appeared first on The Cookie Rookie®.

I’m always looking for ways to get more queso in my life. Throwing everything in the crockpot is genius because it frees up so much time for me to make other dishes or finish last-minute cleaning before guests arrive. The first time I made this crockpot queso recipe, everyone swooned over it, so I’d call that a success! I may never make it on the stovetop again!

Tips for Success

• Make sure to spray your slow cooker with nonstick cooking spray before using it.
• For your cheese mix, it’s best to buy most of your cheese in chunks or blocks and grate the cheese yourself. Pre-packaged shredded cheese is mixed with non-clumping agents, which prevent the cheese from melting into a smooth sauce.
• Use a block of Queso Blanco Velveeta sliced into cubes. This creates that same smooth and creamy consistency that I love about my favorite Velveeta dip.
• Stir the cheese mix regularly to help achieve a consistently smooth texture.
• If the cheese dip is getting too thick in the slow cooker, stir in a dash more evaporated milk to thin out the consistency.
• Stir in a dash of flour or cornstarch if the consistency becomes too thin, watery, or runny. It will thicken up the cheese with just a small amount.
• If you find the texture is gritty, it’s probably been overcooked. This typically happens from keeping it on the HIGH setting for too long. As soon as it’s heated through, switch the setting to WARM or LOW while serving.

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Crockpot Queso Recipe

This Crockpot Queso Cheese Dip is a real crowd pleaser. Great for any gathering, from last minute parties to Cinco de Mayo!

Step-by-step photos can be seen below the recipe card.

Course appetizer/dip

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16 people

Calories 402kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 30 ounces fire-roasted diced tomatoes with green chiles such as Rotel or chunky salsa
• 24 ounces whole fat evaporated milk or unsweetened condensed milk
• 1 whole lime juiced
• 1 pound white American block-style cheese cubed
• 1 pound yellow American block-style cheese cubed
• 1 pound Velveeta Queso Blanco cheese cubed
• 7 ounces Supremo Mexican Blend cheese shredded
• ½ bunch fresh cilantro chopped
• 2 tablespoons olive oil
• 2 jalapeno peppers seeded & ribs removed, diced
• ½ yellow onion diced
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon chili powder optional

Instructions

• Spray a large crockpot with nonstick cooking spray and set the temperature to high.
• Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well.
  30 ounces fire-roasted diced tomatoes with green chiles, 24 ounces whole fat evaporated milk, 1 whole lime, 1 pound white American block-style cheese, 1 pound yellow American block-style cheese, 1 pound Velveeta Queso Blanco cheese, 7 ounces Supremo Mexican Blend cheese, ½ bunch fresh cilantro
  
• Place the lid on top of the crockpot.
• Place the oil, onions, and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes.
  2 tablespoons olive oil, 2 jalapeno peppers, ½ yellow onion
  
• Add cumin, red pepper flakes, and chili powder; stir well and cook for an additional 30 seconds, stirring continuously.
  1 teaspoon ground cumin, ¼ teaspoon crushed red pepper flakes, 1 teaspoon chili powder
  
• Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.
  
• Replace the lid, leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.
  
• Lower the temperature to warm and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.
• Serve with your favorite chips/vegetables/crackers.

Video

Notes

Yield: About 6-8 cups of cheese dip – enough to serve an entire party!

• The jalapeños add a little bit of heat, but it’s well-balanced by the rest of the ingredients. Skip the jalapeños completely if you don’t want any spice. To make it spicier, keep the seeds in, add more jalapeños, or add chili powder.
• Use taco seasoning instead of the spice mix.
• If you’d like to add meat to this crockpot queso recipe, you can add ground beef, chorizo sausage, rotisserie or shredded chicken, or ground chicken, pork, or turkey. Be sure to use fully cooked chicken, or brown and drain ground meat before adding it in.
• To keep warm, set the slow cooker to warm, and be sure to stir it every 15 minutes to keep it liquidy and smooth. This is perfect for parties!

Storage: Store crockpot queso in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot before serving.

Nutrition

Serving: 0.5cup | Calories: 402kcal | Carbohydrates: 13g | Protein: 22g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 1537mg | Potassium: 423mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1123IU | Vitamin C: 8mg | Calcium: 966mg | Iron: 1mg

How to Make Crockpot Queso Step by Step

Melt the Cheeses: Spray a large crockpot with nonstick cooking spray and set the temperature to high. Add 30 ounces of fire-roasted diced tomatoes with green chilies, 24 ounces whole fat evaporated milk, the juice of 1 whole lime, 1 pound of cubed white American block-style cheese, 1 pound of cubed yellow American block-style cheese, 1 pound of cubed Velveeta Queso Blanco cheese, 7 ounces of shredded Supremo Mexican Blend cheese, and ½ bunch of chopped fresh cilantro; mix well. Place the lid on top of the crockpot.

Sauté the Onion and Pepper: Place 2 tablespoons of olive oil, ½ of a diced yellow onion, and 2 seeded and diced jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes

Season the Onion and Pepper: Add 1 teaspoon of ground cumin, ¼ teaspoon of crushed red pepper flakes, and 1 teaspoon of chili powder; stir well and cook for an additional 30 seconds, stirring continuously.

Add to the Cheese Mix: Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.

Melt the Queso: Replace the lid, leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes. Lower the temperature to warm and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.

How to Store and Reheat

Store leftovers in an airtight container, and keep it in refrigerator up to 3 days. Reheat queso in a Crockpot on the low setting, stirring until it’s fully warmed through. Stir in more evaporated milk if it’s too thick. You can also reheat it in the microwave in 30-second intervals.

I don’t recommend freezing cheese dips because the texture will not hold up well when frozen, thawed, and reheated.

Serving Suggestions

This Crockpot queso cheese dip makes enough to serve a crowd, so I always serve it as my go-to Cinco de Mayo dip (along with lots of margaritas), but it’s welcome at any party. You have to serve it with plenty of tortilla chips or your favorite dippers. And it makes a great cheese sauce for nachos, taco toppings, potato wedges, or any of your favorite Mexican dishes.

More Queso Recipes we love

Dips

White Queso Recipe

Dips

Healthy Queso

Dips

Instant Pot Queso

Appetizers

Velveeta Queso Recipe (Rotel Dip)

The post Crockpot Queso appeared first on The Cookie Rookie®.

Why We Love this Crockpot Ham Recipe

We have become experts in easy ham recipes, especially with our Pineapple Ham, Orange Glazed Ham and Brown Sugar Ham. I wanted to add a simple crockpot recipe that could be easy for busy families. This recipe is perfect. Psst: cooking spiral ham in a crockpot results in the juiciest holiday ham ever.

• Easy. Spiral-cut ham comes pre-cooked, so all you have to do is heat, glaze, and enjoy!
• Hands-Off: Cooking ham in the crockpot gives you more time to make delicious sides!
• Flavorful. The combination of Dijon mustard, brown sugar, maple syrup, and apple cider creates a mouthwatering glaze.

Boneless Slow Cooker Ham

You can easily swap out the bone-in ham for a boneless one. When I do that, I simply cook the ham for 2-3 hours in the Crockpot, or until it reaches 140°F internally. Plan for ½ pound of meat per person. For example, an 8-pound boneless ham will feed 16 people!

How to Store and Reheat

The easiest way to store leftover crockpot ham is to fully carve the spiral ham into slices. Place the slices in a resealable bag, or stack them and wrap them tightly in aluminum foil to store for up to 4 days. Reheat in a 325°F oven until warmed through.

How to Freeze

To freeze, carve ham into slices. Wrap stacks of slices in plastic wrap or aluminum foil, then place them in a Ziplock bag to store for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I think this slow cooker ham recipe is the perfect ham for Easter or Christmas dinner, served along with some potatoes and veggies. I love instant pot mashed sweet potatoes or au gratin potatoes and crockpot glazed carrots, creamed green beans, maple butternut squash, or creamed corn. Yum!

Wondering what to do with leftovers? If there are any (doubtful!), be sure to try our Ham and Potato Casserole or Ham and Potato Soup!

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Crockpot Ham Recipe

Cook a spiral ham with a tasty glaze in the slow cooker for a totally hands-off holiday dinner!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 10

Calories 627kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 7-8 pound cooked bone-in spiral-cut ham
• 2 tablespoons Dijon mustard or grainy mustard
• 1 cup brown sugar
• ⅔ cup pure maple syrup
• 1 cup apple cider or apple juice — not apple cider vinegar!

Instructions

• Spray your crockpot with nonstick cooking spray. Place the ham in the center.
  7-8 pound cooked bone-in spiral-cut ham
• Brush the ham with the mustard.
  2 tablespoons Dijon mustard
• Rub the brown sugar all over the surface.
  1 cup brown sugar
• Pour the maple syrup and apple cider over the ham.
  ⅔ cup pure maple syrup, 1 cup apple cider
• Cover and cook on low for 3 hours.
• Once the ham is warmed through, set it on your serving platter and tent with foil.
• Pour the juices from the crockpot into a medium pot and boil until the sauce reduces enough to coat the back of the spoon.
• Brush, or pour, it all over the cooked ham. Enjoy!

Video

Notes

• With a bone-in ham, plan for about ¾ pound per person. This will yield appox. ½ pound of meat per person.
• You can use pineapple or orange juice in place of the apple cider
• Grainy mustard will create a “prettier” ham, but dijon adds a bit more flavor.

Storage: Store crockpot ham in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Serving: 0.5pound | Calories: 627kcal | Carbohydrates: 39g | Protein: 60g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 232mg | Sodium: 3709mg | Potassium: 998mg | Fiber: 0.2g | Sugar: 37g | Vitamin A: 2IU | Vitamin C: 74mg | Calcium: 64mg | Iron: 3mg

How to Make Crockpot Ham Step by Step

Prepare the Crockpot: Spray your crockpot with nonstick cooking spray. Place a 7-8 pound cooked bone-in spiral-cut ham in the center.

Coat the Ham: Brush the ham with 2 tablespoons of Dijon mustard, then rub 1 cup of brown sugar all over the surface. Pour ⅔ cup of pure maple syrup and 1 cup of apple cider or apple juice over the ham.

Cook the Ham: Place the lid on the crockpot and cook the ham on low for 3 hours. Once the ham is warmed through, set it on a serving platter and tent with foil to keep warm.

Make the Glaze: Pour the juices from the crockpot into a medium pot and boil until the sauce reduces enough to coat the back of a spoon. Brush or pour the glaze all over the cooked ham and serve.

More Ham Recipes We Love

• Honey Baked Ham
• Brown Sugar Glazed Ham
• Instant Pot Honey Baked Ham
• Air Fryer Cranberry Glazed Ham
• Christmas Ham
• Glazed Ham Steaks

The post Crockpot Ham appeared first on The Cookie Rookie®.

Why We Love This Crockpot Crack Chicken Recipe

This shredded crockpot version of our favorite baked ranch chicken puts a new spin on a classic. Cream cheese and cheddar cheese add a deliciously creamy element to the dish that’ll make your mouth water!

Variations on Slow Cooker Crack Chicken

There are so many ways to change up this crockpot crack chicken recipe. Add some heat by mixing in chopped jalapeños, red pepper flakes, or a dash of Buffalo sauce. Or instead of using ranch seasoning mix, try using a packet of French onion soup mix, Italian seasoning, or taco seasoning for a different flavor twist. You could also mix in some BBQ sauce for a zesty flavor.

How to Store and Reheat

Store leftover crockpot crack chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until hot.

How to Freeze

Freeze slow cooker crack chicken in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave or on the stovetop until hot.

Serving Suggestions

This cheesy crack chicken is delicious as a sandwich served with french fries and creamy coleslaw. You can also make wraps or add this chicken to a cobb salad, or serve it simply over mashed potatoes with a side of roasted Brussels sprouts!

More Ranch Chicken Recipes To Try

• Crispy Ranch Chicken
• Bacon Ranch Chicken Salad
• Chicken Bacon Ranch Pasta
• Crockpot Ranch Chicken
• Cheddar Bacon Ranch Chicken
• Bacon Crusted Chicken with Ranch Potatoes
• Chicken Ranch Wrap
• King Ranch Chicken Casserole
• Ranch Chicken Pasta Salad

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Crockpot Crack Chicken Recipe

Crack chicken is so easy to make in a slow cooker. Just add ingredients and let it cook, then shred, stir, and serve!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Calories 697kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 2 pounds boneless, skinless chicken breast
• 16 ounces cream cheese (2 bricks)
• 1 ounce ranch seasoning store-bought or homemade (1 packet)
• 1 cup freshly shredded cheddar cheese
• 8 strips crumbled cooked bacon
• 5 scallions sliced
• 6 hamburger buns

Instructions

• Add the chicken, cream cheese, and ranch seasoning to your crockpot.
  2 pounds boneless, skinless chicken breast, 16 ounces cream cheese, 1 ounce ranch seasoning
  
• Cover and set to low for 6-7 hours or high for 4 hours.
  
• Take two forks and shred the chicken.
  
• Stir the mixture until well combined.
  
• Top with the cheddar cheese, bacon, and scallions.
  1 cup freshly shredded cheddar cheese, 8 strips crumbled cooked bacon, 5 scallions
• Cover the crockpot and cook on high for 5-10 minutes until the cheese is melted.
  
• Serve on the buns.
  6 hamburger buns

Video

Notes

Storage: Store crockpot crack chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 697kcal | Carbohydrates: 29g | Protein: 49g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 203mg | Sodium: 1279mg | Potassium: 806mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1353IU | Vitamin C: 4mg | Calcium: 283mg | Iron: 2mg

How to Make Crockpot Crack Chicken Step by Step

Fill the Crockpot: Add 2 pounds of boneless, skinless chicken breast, 16 ounces (2 bricks) of cream cheese, and 1 ounce (1 packet) of ranch seasoning to your crockpot.

Cook the Chicken: Cover and set to low for 6-7 hours or high for 4 hours.

Shred the Chicken: Take two forks and shred the chicken.

Stir the Mixture: Stir the mixture until well combined.

Top and Serve: Top with 1 cup of freshly shredded cheddar cheese, 8 strips of crumbled cooked bacon, and 5 sliced scallions. Cover the crockpot and cook on high for 5-10 minutes until the cheese is melted. Serve on 6 hamburger buns.

The post Crockpot Crack Chicken appeared first on The Cookie Rookie®.

Why We Love This Crockpot Hot Chocolate Recipe

If you’re looking for an easy drink recipe for your next holiday get-together, this slow cooker hot cocoa is the perfect choice. It’s super hands-off, stays warm for hours, and can be adapted to suit any taste. Plus, it has the creamiest texture that makes it extra comforting. Don’t forget to pile up every cup of hot chocolate with fluffy marshmallows!

Ingredient Variations on Slow Cooker Hot Chocolate

While I personally prefer unsweetened cocoa powder, you can use any kind of cocoa powder you have on hand for this hot chocolate recipe. Any kind of chocolate chips will work too. You can also swap the heavy cream for half-and-half for a slightly lighter beverage. Other sweeteners that work well in this recipe include agave syrup and honey.

How to Store and Reheat 

Store crockpot hot chocolate (fully cooled) in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan or a crockpot set over low heat until warmed through.

Serving Suggestions

Serve this tasty slow cooker hot chocolate with marshmallows and dollops of whipped cream. Add some crushed candy canes, a sprinkle of cinnamon, or a drizzle of caramel sauce to take it to the next level.

More Crockpot Hot Chocolate Recipes To Try

• Slow Cooker Pumpkin Hot Chocolate
• Slow Cooker Peppermint Hot Chocolate

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Crockpot Hot Chocolate Recipe

This creamy hot chocolate is so easy to make in a slow cooker, and it's a great way to keep it warm for parties.

Step-by-step photos can be seen below the recipe card.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 8 drinks

Calories 382kcal

Author Laurel Perry

Equipment

• Crockpot

Ingredients

• ½ cup unsweetened cocoa power
• 1 cup heavy cream
• 7 cups whole milk
• ¾ cup milk chocolate chips
• ¼ cup maple syrup
• 2 teaspoons pure vanilla extract
• ¼ teaspoon kosher salt
• Marshmallows min and large-sized

Instructions

• Add the cocoa powder and heavy cream to the Crockpot.
  ½ cup unsweetened cocoa power, 1 cup heavy cream
  
• Whisk until the mixture is smooth. Then, whisk in the whole milk, chocolate chips, maple syrup, vanilla extract, and salt.
  7 cups whole milk, ¾ cup milk chocolate chips, ¼ cup maple syrup, 2 teaspoons pure vanilla extract, ¼ teaspoon kosher salt
• Cover and cook on low for 2 hours. At the 1 hour mark, whisk the mixture to incorporate the melted chocolate chips. Continue cooking until the hot chocolate is heated through to your liking.
  
• Ladle the hot chocolate into mugs and top with marshmallows and chocolate chips.
  Marshmallows
  

Video

Notes

• Try using good quality white chocolate for a white chocolate hot cocoa.
• Use the recipe slider to adjust the number of servings and easily double the recipe!

Storage: Store crockpot hot chocolate in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1drink | Calories: 382kcal | Carbohydrates: 35g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 164mg | Potassium: 518mg | Fiber: 2g | Sugar: 30g | Vitamin A: 783IU | Vitamin C: 0.2mg | Calcium: 316mg | Iron: 1mg

How to Make Crockpot Hot Chocolate Step by Step

Mix the Cocoa and Cream: Add ½ cup of unsweetened cocoa powder and 1 cup of heavy cream to the Crockpot, and whisk until smooth.

Add the Remaining Ingredients: Whisk in 7 cups of whole milk, ¾ cup of milk chocolate chips, ¼ cup of maple syrup, 2 teaspoons of pure vanilla extract, and ¼ teaspoon of kosher salt.

Cook the Cocoa: Cover and cook on low for 2 hours. At the 1-hour mark, whisk the mixture to incorporate the melted chocolate chips. Continue cooking until the hot chocolate is heated through to your liking. Ladle the hot chocolate into mugs and top with marshmallows and chocolate chips.

The post Crockpot Hot Chocolate appeared first on The Cookie Rookie®.