This recipe Cheesy Tortellini Crockpot Soup caught my eye on Pinterest. The pinner said this was “the BEST crockpot meal I’ve tried yet.” That was enough to perk my ears up!
I’ve wanted an easy, go-to, just “throw it all together” vegetarian crockpot recipe, and this was just the thing. I was unable to find the original source of the recipe on Pinterest, but if I could I would thank the person who shared this awesome recipe.
I’ve made it twice in a few months, and it was a hit with my family. The flavor is really nice and the soup is filling and delicious.
I’ve been making this Crockpot Refried Beans recipe about once a week lately. It is great to have on hand, a jar in the refrigerator and a few in the freezer. My girls make themselves bean burritos as after school snacks with these beans. I love having a quick wrap for lunch made with these beans, salsa, tomatoes, and lettuce. They are great smeared on a tostada or to eat as a side to tacos with rice. Also great for chip dipping.
They have so much more flavor than canned beans, and I feel great staying away from cans due to their BPA lining. Another great thing about making these beans is that you can make them as chunky or as mashed as you like it. I like a bit of texture in my burritos, but for nachos, I mash them and thin them out a bit more.
I put off making my own beans for a long time. I kept reading how you have to sort them and soak them. It felt intimidating and like too much work. Boy, was I wrong! Sorting takes minutes, and with this Crockpot recipe, there is no soaking.
I measure out my beans (3 cups for this recipe) on my large cutting board. I then quickly sort them, the pile in the front are sorted beans, the pile in the back has yet to be sorted. This literally takes me maybe 2 minutes to sort 3 cups of beans.
You are looking for shriveled beans, halved beans, or just plain ugly looking beans. I also take the ones that look too small out. Pictured above are my rejects.
Put beans in a colander, and give them a quick rinse.
Dump them in the crockpot, along with 1 chopped onion, garlic, cumin, salt, and pepper. This recipe calls for a lot of salt, but it also makes a nice amount of beans. Use it, they need it.
Set the crockpot to high and in 5 hours (can let them cook longer if needed) you have wonderful beans. I love how these make the house smell. We are eating less meat around here (next to none) and it has been great, but I have missed throwing something in the crockpot and having it make the house smell good. Well, these beans solve that problem…they smell so good as they cook! Yum!
Put all the ingredients in a crockpot and cook on high for about 8 hours.
After they are done, drain all of the liquid out and SAVE THE LIQUID!!
Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)
Note: I’ve read about people adding sliced jalapenos to this recipe, for a little kick. These beans are full of flavor without it, but if you are a jalapeno fan. Also, these freeze beautifully.
I’m so excited about this recipe. Why? ALL 3 of my kids ate it and loved it. That does not happen very often. Not only do they all love it, but the sauce is AWESOME and tasted great over rice and vegetables, so I can eat plant based along with my family! The last reason why I love it is that it cooks in the crockpot. So easy!
Ingredients: 4 boneless, skinless chicken breasts (thighs would be fine too) Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons vegetable oil (could also use olive oil or coconut oil) 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor) 4 teaspoons cornstarch dissolved in 6 Tablespoons water Sesame seeds (I was out of sesame seeds Directions: Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
I have been on a hunt for some easy, healthy crockpot recipes. Here is the catch–the recipe has to contain lots of veggies. I’ve been on a 90% plant based diet since healing from cancer, so I need our dinners to contain lots of plants for my sake. I refuse to make 2 different meals, and my family is still eating meat about 2-3 times a week for dinner, so my hunt has been for meals that I could fix and forget, and that would feed all of us, meat and non-meat eaters.
This recipe was perfect. I knew if I added beans to the veggies and skipped the cheese or used vegan cheese, that I would be able to enjoy dinner along with my family. It worked out perfectly. I got all the flavor of the chicken without the chicken, and my family got to enjoy some bird!
Such pretty peppers, huh?
I used a white onion, even though the recipe calls for yellow. Use what you have.
This was super easy to throw together. Slice your veggies, throw on the chicken, and let it cook away all day
The seasoning on this was just right. It seems like a lot, but it was perfect.
You end up with super juicy chicken and veggies, which make for some messy fajitas, but messy is GOOD! I really enjoyed the leftover veggies and beans over rice the next day for lunch. Delish!!
1 yellow onion, sliced
3 bell pepper, any color, sliced
11/2 lbs chicken breasts or thighs
1/2 cup broth (chicken or vegetable)
1/2 tsp salt
11/2 tbls cumin
1tbls chili powder
1 lime or lemon, juiced
1 can black beans, drained & rinsed (optional)
Combine peppers and onion slices and place in the bottom of a crockpot. Lay chicken right on top. Pour broth over. Sprinkle with seasonings. Squirt with lemon or lime juice. Cook on low for 8 hours. Remove meat from crockpot and shred. Add beans (if desired) to crockpot to heat through. Serve veggies, beans and chicken in tortillas, with your choice of toppings!
Next time you are at the grocery store, grab an extra bag of apples and make Applesauce in the crockpot. You will not regret it. Not only will your home smell apple-cinnamony amazing, but you won’t ever want to go back to jarred applesauce again!
When I was sick and meals were being brought, one that dish that really stood out to me was simple, homemade applesauce. It just tasted so REAL and good. It made the best dessert, sweet but not overly sweet.
Despite having my energy back, I continue to find ways to make things simple around here. That is why I love this recipe. It is simple, smells great, involves fruit, and is a great after school snack or dessert around here, which is why I don’t really mind the added sugar. Also, to keep it REALLY simple, I usually don’t slice my apples as thin as the pic below. I borrowed a friends apple “peeler, slicer, corer” for that. Now I just cut my apples up in chunks. They take longer to cook, but I use a hand blender to chop it up into a chunky applesauce, and it ends up perfect.
3 pound bag of apples (peeled, cored, and sliced)(or in chunks, see above)
2-3 tablespoons brown sugar (or other sweetener)
½ teaspoon cinnamon
½ cup water
Place your apple slices in the bottom of a Crockpot. (If you don’t have a Crockpot, you can make it on the stove.) Top with brown sugar and cinnamon. Add the water. (I always just make sure to add enough water to cover the bottom of the Crockpot.) Cook the applesauce on low for 4-6 hours or until apples are tender. Once the apples are tender, mash them with a potato masher for a chunkier consistency. For a smoother consistency, mix in blender.
This is more an idea, than an exact recipe you need to stick to. I try to keep mine pretty low in sugar, but if you like yours sweeter add some more. Sometimes I add a handful of frozen berries to add some color and lend a slightly different flavor. Get creative!
I just package mine in quart sized freezer bags. Thaw and enjoy!
Katy at the Cutting Kitchen is a great blog to go explore. Her tagline is “Big Flavors On A Bland Budget.” Love that!
I participated in this Nourishing Crockpot Carnival back in November 2009. I have bookmarked it and gone back a few times because of the great, nourishing crockpot recipes that were linked up.
Today I am making #28-Cream Cheese Crockpot Chicken. I needed something simple to just throw in the crockpot for dinner tonight. My girls are on Spring Break and we are having a blast but boy, I am SO tired!!
I made #18 Double Chocolate Crockpot Cake W/ Hot Fudge Sauce for my youngest birthday a couple days ago. Yum!
Posts about both coming up soon.
Got any favorite CrockPot recipes?
Would love for you to link ’em up in the comments if so!