Recipes Generators, Kalispell, MT (2026)

10/18/2026

🍪 🍋 Sourdough Key Lime Glazed Cookies 🍪 🍋
Soft Sourdough Discard Key Lime Cookies with Sweet Citrus Glaze

🍴 Ingredients
🍪 For the Cookies
🧈 1/2 cup unsalted butter, softened
🍚 3/4 cup granulated sugar
🍞 1/4 cup sourdough discard
🥚 1 large egg
🍋 2 tbsp fresh key lime juice
🍈 1 tbsp key lime zest
🌾 1 1/2 cups all-purpose flour
🥄 1/2 tsp baking soda
🧂 1/4 tsp salt
🍋 For the Key Lime Glaze
🍚 1 cup powdered sugar
🍈 2 tbsp fresh key lime juice

📋 Directions

1️⃣ Preheat the Oven: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent the cookies from sticking.

2️⃣ Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture becomes light and fluffy.

3️⃣ Add the Wet Ingredients: Mix in the sourdough discard and egg until smooth. Add the fresh key lime juice and key lime zest, stirring until everything is well combined.

4️⃣ Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5️⃣ Make the Dough: Gradually add the dry ingredients to the wet mixture. Stir gently until a soft cookie dough forms. Avoid overmixing to keep the cookies tender.

6️⃣ Chill the Dough: Refrigerate the dough for 20-30 minutes. This helps the cookies hold their shape and improves their texture during baking.

7️⃣ Shape the Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 5 cm (2 inches) between each cookie. Gently flatten the tops if needed.

8️⃣ Bake the Cookies: Bake for 10-13 minutes, or until the edges are lightly golden and the centers look set. The cookies should remain pale for a soft, tender texture.

9️⃣ Cool Completely: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely before adding the glaze.

🔟 Prepare the Key Lime Glaze: In a small bowl, whisk together the powdered sugar and key lime juice until smooth. Add a few extra drops of lime juice if the glaze is too thick, or a little more powdered sugar if it is too thin.

1️⃣1️⃣ Glaze and Decorate: Spoon or drizzle the glaze over the cooled cookies. Sprinkle with a little extra key lime zest for a fresh citrus finish, if desired.

1️⃣2️⃣ Let the Glaze Set: Allow the glaze to set for 15-20 minutes before serving. Enjoy these soft, tangy cookies with your favorite tea, coffee, or a refreshing glass of lemonade!

⏱️ Prep Time: 15 minutes | 🍳 Cooking Time: 10-13 minutes per batch | 🕒 Total Time: 1 hour | 🔥 Kcal: 150 kcal per cookie | 🍽️ Servings: 16 cookies

10/18/2026

🥧 🍂 Flaky Sourdough Pumpkin Pie 🎃 🥧
Easy Sourdough Pumpkin Pie with a Buttery, Flaky Crust

🍴 Ingredients
🥧 For the Flaky Sourdough Crust
🌾 210 g all-purpose flour
🧈 226 g cold unsalted butter, cubed
🍞 56 g sourdough discard
💧 56 g cold water
🍬 14 g cane sugar
🧂 6 g salt
🎃 For the Pumpkin Filling
🎃 425 g pumpkin puree
🍞 30 g sourdough discard
🍂 100 g dark brown sugar
🍬 70 g cane sugar
🥚 3 large eggs
🥛 226 g heavy whipping cream
🌽 20 g cornstarch
🍂 2 tsp pumpkin pie spice
🌼 1 tsp vanilla extract
🧂 1 pinch salt
📋 Directions

1️⃣ Prepare the Crust: In a large mixing bowl, combine the all-purpose flour, cane sugar, and salt. Add the cold cubed butter and cut it into the flour using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

2️⃣ Add the Sourdough Discard: Stir in the sourdough discard and cold water until the dough begins to come together. Avoid overmixing to keep the crust tender and flaky.

3️⃣ Chill the Dough: Shape the dough into a flat disc, wrap it tightly, and refrigerate for at least 1 hour. Chilling helps the butter stay cold and makes the dough easier to roll.

4️⃣ Roll Out the Crust: Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle large enough to fit a 9-inch pie dish, turning it occasionally to prevent sticking.

5️⃣ Fit the Pie Dish: Carefully transfer the dough to the pie dish. Gently press it into the bottom and sides without stretching it. Trim the excess dough and crimp the edges as desired. Refrigerate the prepared crust while making the filling.

6️⃣ Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sourdough discard, dark brown sugar, cane sugar, eggs, heavy whipping cream, cornstarch, pumpkin pie spice, vanilla extract, and salt until smooth and well combined.

7️⃣ Fill the Crust: Remove the chilled pie crust from the refrigerator. Pour the pumpkin filling into the unbaked crust, spreading it evenly.

8️⃣ Bake the Pie: Preheat the oven to 200°C (400°F). Bake the pie for 15 minutes, then reduce the temperature to 175°C (350°F) and continue baking for 40-50 minutes, or until the edges are set and the center has a slight wobble.

9️⃣ Cool Completely: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely so the pumpkin filling can set properly. Refrigerate for at least 2 hours before slicing for the cleanest cuts.

🔟 Slice and Serve: Cut the chilled pie into slices and serve on its own or with a dollop of whipped cream and a sprinkle of cinnamon. Enjoy the buttery, flaky crust and creamy pumpkin filling!

⏱️ Prep Time: 30 minutes | 🍳 Cooking Time: 55-65 minutes | 🕒 Total Time: 3 hours 25 minutes, including chilling and cooling | 🔥 Kcal: Approximately 450 kcal per serving | 🍽️ Servings: 8

10/18/2026

🔥🥩 BEST! Slow Cooker Shepherd’s Pie 🥩 🔥
Cozy Slow Cooker Shepherd’s Pie with Creamy Mashed Potatoes
🍴 Ingredients
For the Filling
🥩 750g lamb mince
🧅 1 medium onion, diced
🥕 3 large carrots, diced
🌿 2 celery sticks, sliced
🟢 400g frozen peas
🫘 4 tbsp dried red lentils
🍅 2 cans tinned tomatoes
🍅 1 tbsp tomato puree
🫒 1 tbsp extra virgin olive oil
🌿 1 tsp mixed herbs
🧂 Salt and black pepper, to taste
For the Potato Topping
🥔 1 kg white potatoes, peeled and diced
🧈 2 tbsp butter or margarine
🥛 4 tbsp skimmed milk
🌿 2 tbsp fresh parsley, chopped, for garnish
📋 Directions

1️⃣ Prepare the Potatoes: Place the peeled and diced potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.

2️⃣ Brown the Lamb: Heat the olive oil in a large skillet over medium heat. Add the lamb mince and cook for 5-7 minutes, breaking it apart with a spoon until browned. Drain excess fat if necessary.

3️⃣ Cook the Vegetables: Add the diced onion, carrots, and celery to the skillet. Cook for 4-5 minutes until the vegetables begin to soften.

4️⃣ Prepare the Filling: Stir in the tomato puree, tinned tomatoes, dried red lentils, mixed herbs, salt, and black pepper. Mix well to combine.

5️⃣ Transfer to the Slow Cooker: Pour the lamb mixture into the slow cooker. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the vegetables and lentils are tender and the lamb is fully cooked.

6️⃣ Add the Peas: Stir the frozen peas into the filling during the final 30 minutes of cooking. Allow the mixture to heat through.

7️⃣ Mash the Potatoes: Add the butter and milk to the cooked potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

8️⃣ Assemble the Shepherd’s Pie: Once the filling is cooked, spread the mashed potatoes evenly over the lamb mixture in the slow cooker. Use a fork to create gentle ridges across the surface.

9️⃣ Finish Cooking: Cover and cook on HIGH for another 20-30 minutes, until the potato topping is heated through. For a golden, crispy topping, transfer the potatoes to an oven-safe dish and place under a preheated grill briefly, if desired.

🔟 Garnish and Serve: Sprinkle with freshly chopped parsley. Spoon generous portions into bowls and serve warm.

⏱️ Prep Time: 25 minutes | 🍳 Cooking Time: 6-8 hours | 🕒 Total Time: 6 hours 25 minutes-8 hours 25 minutes | 🔥 Kcal: 450 kcal per serving | 🍽️ Servings: 6

10/18/2026

🌮 🧀 🎃 Easy Pumpkin Pie Tacos 🌮 🧀 🎃
Crispy Cinnamon-Sugar Taco Shells Filled with Creamy Pumpkin Pie Filling
🍴 Ingredients
🌮 For the Cinnamon-Sugar Taco Shells
🌮 8 small flour tortillas
🧈 4 tablespoons unsalted butter, melted
🍚 ½ cup granulated sugar
🌿 1½ teaspoons ground cinnamon
🎃 For the Pumpkin Pie Filling
🎃 1 cup pumpkin puree
🧀 4 ounces cream cheese, softened
🍚 ⅓ cup powdered sugar
🥛 ½ cup heavy whipping cream, cold
🥧 1 teaspoon pumpkin pie spice
🍦 ½ teaspoon vanilla extract
🍦 For the Topping
🍨 1 cup whipped cream
🥜 ¼ cup chopped pecans
📋 Directions

1️⃣ Preheat the oven. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or turn it upside down to help shape the tortilla shells.

2️⃣ Prepare the cinnamon-sugar coating. In a small bowl, combine the granulated sugar and ground cinnamon. Stir until evenly mixed.

3️⃣ Coat the tortillas. Brush both sides of each tortilla with melted butter, then sprinkle generously with the cinnamon-sugar mixture.

4️⃣ Shape the taco shells. Gently fold each tortilla in half to create a taco shape. Place them between the cups of an upside-down muffin tin or use a taco-shell baking rack to help them hold their shape.

5️⃣ Bake until crisp. Bake for 8-12 minutes, checking frequently, until the tortillas are golden and crisp. Let them cool completely before filling so they stay crunchy.

6️⃣ Beat the cream cheese. In a mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.

7️⃣ Add the pumpkin and spices. Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until the filling is smooth and evenly combined.

8️⃣ Whip the cream. In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form. This helps create a light, fluffy filling.

9️⃣ Fold everything together. Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Avoid overmixing to keep the filling airy.

🔟 Fill the taco shells. Spoon or pipe the pumpkin filling into the cooled cinnamon-sugar taco shells. Divide the filling evenly among all eight shells.

1️⃣1️⃣ Add the toppings. Top each taco with whipped cream and a sprinkle of chopped pecans. Add a light dusting of cinnamon or pumpkin pie spice if desired.

1️⃣2️⃣ Chill and serve. Refrigerate the filled tacos for 20-30 minutes if you prefer a firmer filling. Serve chilled or shortly after assembling for the best contrast between the creamy filling and crisp shells.

Prep Time: 25 minutes | Cooking Time: 8-12 minutes | Total Time: 55 minutes, including cooling and optional chilling | Kcal: 350 per taco | Servings: 8 tacos

10/17/2026

🥩🫘 Crockpot Turkey Chili 🌽 🥩
Hearty Slow Cooker Turkey Chili with Beans, Tomatoes & Sweet Corn
🍴 Ingredients
🥩 1 lb ground turkey
🫘 1 can (15 oz) black beans, drained and rinsed
🫘 1 can (15 oz) kidney beans, drained and rinsed
🍅 1 can (15 oz) diced tomatoes, preferably fire-roasted
🌽 1 cup frozen corn
🌶️ 2 tablespoons chili powder
🥄 1 tablespoon ground cumin
🌶️ 1 teaspoon smoked paprika
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🧂 Salt and black pepper, to taste
🫒 1 tablespoon olive oil, optional, for browning the turkey
🥑 Optional Toppings
🧀 Shredded cheddar cheese
🥛 Sour cream
🧅 Sliced green onions
🍋 Fresh lime wedges
🥑 Diced avocado
📋 Directions

1️⃣ Brown the turkey. Heat the olive oil in a large skillet over medium heat, if using. Add the ground turkey and cook for 5-7 minutes, breaking it into small crumbles, until no longer pink and fully cooked. Drain any excess liquid if necessary.

2️⃣ Transfer to the slow cooker. Place the cooked ground turkey into your Crock-Pot. For an easier preparation, you can add the raw ground turkey directly to the slow cooker, but browning it first develops a deeper flavor and better texture.

3️⃣ Add the beans and vegetables. Stir in the drained black beans, kidney beans, diced tomatoes with their juices, and frozen corn.

4️⃣ Season the chili. Add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir thoroughly to distribute the seasonings evenly.

5️⃣ Slow cook. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, stirring occasionally if convenient. If using raw turkey, break it up thoroughly and ensure it reaches an internal temperature of 165°F (74°C).

6️⃣ Check the consistency. Stir the chili well before serving. If it is thicker than you prefer, add a small splash of broth or water. If you want a thicker chili, remove the lid for the final 15-20 minutes, provided your slow cooker instructions allow it.

7️⃣ Taste and adjust. Taste the chili and add more salt, black pepper, or chili powder if needed. For extra heat, add cayenne pepper or a few red pepper flakes.

8️⃣ Add your favorite toppings. Ladle the hot turkey chili into bowls and finish with shredded cheddar cheese, sour cream, green onions, avocado, or a squeeze of fresh lime juice.

9️⃣ Serve and enjoy. Serve warm with cornbread, tortilla chips, rice, or a simple green salad for a hearty and satisfying meal.

Prep Time: 15 minutes | Cooking Time: 4-6 hours on LOW or 2-3 hours on HIGH | Total Time: 4 hours 15 minutes to 6 hours 15 minutes on LOW, or 2 hours 15 minutes to 3 hours 15 minutes on HIGH | Kcal: 380 per serving before optional toppings | Servings: 6

10/17/2026

🍯 🥩 Juicy Wagyu Meatloaf with Brown Sugar Glaze🥩 🍯
Tender, Flavorful Meatloaf with a Sweet and Tangy Glaze
🍴 Ingredients
🥩 For the Meatloaf
🥩 1½ pounds Wagyu ground beef (80/20 ratio)
🍞 ½ cup panko breadcrumbs
🥛 ½ cup whole milk
🥚 2 large eggs, lightly beaten
🧅 1 small onion, finely chopped
🫙 1 tablespoon Worcestershire sauce
🧄 1 teaspoon garlic powder
🧂 1 teaspoon kosher salt
⚫ ½ teaspoon black pepper
🌶️ ½ teaspoon smoked paprika
🍅 For the Brown Sugar Glaze
🍅 ½ cup ketchup
🍯 ⅓ cup packed brown sugar
🥄 1 tablespoon Dijon mustard
🫙 1 teaspoon Worcestershire sauce
🌶️ Optional
🌶️ A pinch of cayenne pepper or chili flakes for extra heat
📋 Directions

1️⃣ Preheat the oven. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly grease a loaf pan.

2️⃣ Prepare the breadcrumbs. In a large mixing bowl, combine the panko breadcrumbs and whole milk. Let the mixture sit for 2-3 minutes so the breadcrumbs absorb the milk. This helps keep the meatloaf moist and tender.

3️⃣ Mix the meatloaf ingredients. Add the Wagyu ground beef, beaten eggs, finely chopped onion, Worcestershire sauce, garlic powder, kosher salt, black pepper, and smoked paprika. Gently mix until just combined. Avoid overmixing, which can make the meatloaf dense.

4️⃣ Shape the meatloaf. Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into an even loaf, 8-9 inches long if using a baking sheet.

5️⃣ Prepare the glaze. In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce. If you enjoy a little heat, add a pinch of cayenne pepper or chili flakes.

6️⃣ Add the first layer of glaze. Spread about half of the glaze evenly over the top and sides of the meatloaf.

7️⃣ Bake the meatloaf. Bake for 50-65 minutes, depending on the loaf's thickness and your oven. Begin checking the internal temperature toward the earlier end of the cooking time.

8️⃣ Glaze again. Spread the remaining glaze over the meatloaf during the final 10-15 minutes of baking. Continue cooking until the center reaches 160°F (71°C), the recommended safe internal temperature for ground beef meatloaf.

9️⃣ Let it rest. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This helps the juices settle and makes it easier to cut neat slices.

🔟 Slice and serve. Cut into thick slices and spoon any glaze from the pan over the top. Serve with mashed potatoes, roasted vegetables, or your favorite comforting side dishes.

Prep Time: 15 minutes | Cooking Time: 50-65 minutes | Total Time: 1 hour 15 minutes to 1 hour 35 minutes | Kcal: 400-500 per serving | Servings: 6

10/17/2026

🥔🥩 Crock Pot Sloppy Joe Hash Brown Casserole 🧀 🥔
Cheesy Hash Brown Casserole with Savory Sloppy Joe Beef
🍴 Ingredients

For the Hash Brown Crust:

🥔 30 oz frozen shredded hash browns, slightly thawed
🥚 1 large egg
🧀 1 can (10.5 oz) condensed cheddar cheese soup
🌶️ ½ tsp black pepper
🧂 ½ tsp seasoned salt

For the Sloppy Joe Layer:

🥩 1.5 lbs ground beef
🧅 ½ medium yellow onion, finely diced
🫑 ½ cup sweet bell peppers, diced
🍅 1 can (15 oz) Sloppy Joe sauce

For the Topping:

🧀 1–1½ cups sharp cheddar cheese, shredded
🌿 Fresh parsley, chopped, for garnish
📋 Directions

1️⃣ Prepare the slow cooker. Lightly grease the inside of a 6-quart slow cooker with cooking spray or butter. If available, line the bottom with parchment paper cut to fit for easier serving.

2️⃣ Prepare the hash brown mixture. In a large bowl, combine the slightly thawed shredded hash browns, egg, condensed cheddar cheese soup, black pepper, and seasoned salt. Mix until everything is evenly coated.

3️⃣ Form the hash brown base. Spread the hash brown mixture across the bottom of the slow cooker and press it down gently to create an even layer.

4️⃣ Brown the beef. Heat a large skillet over medium heat. Add the ground beef and diced onion, cooking for 6-8 minutes until the beef is browned and the onion softens. Break the beef into small crumbles as it cooks. Drain any excess grease.

5️⃣ Add the peppers and sauce. Stir the diced bell peppers and Sloppy Joe sauce into the cooked beef. Mix until the beef and vegetables are evenly coated.

6️⃣ Layer the filling. Spoon the Sloppy Joe mixture over the hash brown base, spreading it into an even layer.

7️⃣ Slow cook the casserole. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the hash browns are tender and the casserole is heated through. Cooking times vary by slow cooker. Avoid lifting the lid too often.

8️⃣ Add the cheese. Sprinkle the shredded cheddar cheese evenly over the top during the final 15-20 minutes of cooking. Cover again until the cheese melts.

9️⃣ Check and serve. Make sure the center is piping hot. Switch off the slow cooker and let the casserole rest for about 10 minutes to help it set before serving.

🔟 Garnish and enjoy. Sprinkle with fresh chopped parsley, scoop generous portions onto plates, and serve warm. Pair with a crisp green salad or steamed vegetables for a complete meal.

Prep Time: 20 minutes | Cooking Time: 5-6 hours on LOW or 3-4 hours on HIGH | Total Time: 5 hours 30 minutes to 6 hours 30 minutes on LOW, or 3 hours 30 minutes to 4 hours 30 minutes on HIGH | Kcal: 450 per serving | Servings: 8

10/16/2026

🔥 🥩 30-Minute Curry Beef Broth Bowls with Crispy Ground Beef 🥢🔥
Golden Crispy Beef with Creamy Coconut Curry Broth

🍴 Ingredients

🥩 500 g (1 lb) lean ground beef
🥥 1 tablespoon coconut oil or canola oil
🫚 1/2 tablespoon freshly grated ginger
🧄 1 large garlic clove, finely grated
🥢 2 tablespoons soy sauce
🍁 1 tablespoon maple syrup or brown sugar
🥄 1/2 tablespoon toasted sesame oil

🌶️ 4 tablespoons red curry paste
🥥 1 can (400 ml / 13.5 oz) full-fat coconut milk
🍲 1 1/2 cups beef broth or bone broth
🍋 1 tablespoon fresh lime juice
🥢 1/2 tablespoon soy sauce
🐟 1/2 tablespoon fish sauce
🍁 1 teaspoon maple syrup

🍚 3 cups cooked jasmine or basmati rice
🥒 1 Persian cucumber, finely diced
🧅 3 green onions, thinly sliced
🌱 Toasted sesame seeds for garnish
🌶️ Chili crunch, to taste
📋 Directions

1️⃣ Cook the Rice: Prepare the jasmine or basmati rice according to the package instructions. Fluff with a fork and keep warm while preparing the beef and curry broth.

2️⃣ Brown the Beef: Heat the coconut oil in a large skillet over medium-high heat. Add the ground beef, spread it into an even layer, and let it brown undisturbed for several minutes to develop a delicious crispy crust.

3️⃣ Crumble and Cook: Break the beef into small crumbles using a spatula. Continue cooking until the meat is browned and cooked through, allowing excess moisture to evaporate for the best texture.

4️⃣ Add Aromatics: Stir in the freshly grated ginger and garlic. Cook for 30–60 seconds until fragrant, being careful not to burn the garlic.

5️⃣ Season the Beef: Add the soy sauce and maple syrup. Stir well and cook briefly until the liquid reduces and coats the beef. Finish with toasted sesame oil for a rich, nutty aroma.

6️⃣ Prepare the Curry Base: In a separate saucepan, combine the red curry paste with a small splash of coconut milk. Heat for about 1 minute, stirring continuously to release the curry paste's aromatic flavors.

7️⃣ Make the Coconut Curry Broth: Gradually pour in the remaining coconut milk and beef broth. Stir until smooth, then bring to a gentle simmer. Cook for 5-8 minutes, allowing the flavors to blend into a creamy, fragrant broth.

8️⃣ Add the Final Seasonings: Stir in the lime juice, soy sauce, fish sauce, and maple syrup. Taste and adjust the seasoning as needed. Add a little more broth if you prefer a thinner consistency.

9️⃣ Assemble the Bowls: Divide the warm rice between serving bowls. Spoon the crispy ground beef over the rice, then carefully ladle the creamy coconut curry broth around it.

🔟 Garnish and Serve: Top with diced cucumber, sliced green onions, toasted sesame seeds, and chili crunch to taste. Serve immediately while the beef is hot and crispy and the coconut curry broth is warm and creamy.

⏱️ Prep Time: 15 minutes | 🍳 Cooking Time: 25 minutes | ⏰ Total Time: 40 minutes | 🔥 Kcal: Approximately 650–750 per serving | 🍽️ Servings: 4

10/16/2026

🍜🍗 Creamy Slow Cooker Chicken & Noodles 🍲 🍜
Tender Chicken and Egg Noodles in a Rich, Creamy Sauce

🍴 Ingredients
🍗 1½-2 lbs boneless, skinless chicken breasts
🥫 2 cans (10.5 oz each) condensed cream of chicken soup, undiluted
🍲 3½ cups chicken broth
🧈 ½ stick (4 tablespoons) butter, sliced
🍜 8 oz dry wide egg noodles
🌿 1-2 tsp dried parsley
🧂 ½ tsp seasoned salt
🍗 ¼ tsp poultry seasoning
🧄 ¼ tsp garlic powder
📋 Directions

1️⃣ Prepare the slow cooker. Lightly grease the inside of your Crock-Pot with cooking spray or a little butter to help prevent sticking.

2️⃣ Add the chicken. Place the boneless, skinless chicken breasts in the bottom of the slow cooker in a single layer.

3️⃣ Make the creamy base. In a bowl, whisk together the condensed cream of chicken soup, chicken broth, dried parsley, seasoned salt, poultry seasoning, and garlic powder until smooth.

4️⃣ Add the sauce and butter. Pour the soup mixture over the chicken, making sure the chicken is mostly covered. Arrange the sliced butter evenly over the top.

5️⃣ Slow cook the chicken. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender. The internal temperature should reach 165°F (74°C).

6️⃣ Shred the chicken. Carefully remove the cooked chicken breasts and place them on a cutting board. Shred them using two forks, then return the chicken to the slow cooker and stir it into the creamy sauce.

7️⃣ Add the egg noodles. Stir in the dry wide egg noodles, making sure they are submerged in the liquid as much as possible. Cover and cook on HIGH for approximately 20-40 minutes, stirring occasionally, until the noodles are tender. Cooking time may vary depending on the brand and thickness of the noodles. Add a little extra broth if the mixture becomes too thick before the noodles are cooked.

8️⃣ Check the consistency. Stir everything together until the shredded chicken, noodles, and creamy sauce are evenly combined. If the sauce is too thick, add a splash of warm chicken broth.

9️⃣ Serve and enjoy. Spoon the creamy chicken and noodles into bowls. Garnish with extra dried parsley and freshly ground black pepper if desired. Serve warm for a comforting, satisfying meal.

Prep Time: 10 minutes | Cooking Time: 5-6 hours on LOW or 3-4 hours on HIGH, plus 20-40 minutes for the noodles | Total Time: Approximately 5 hours 30 minutes to 6 hours 50 minutes on LOW, or 3 hours 30 minutes to 4 hours 50 minutes on HIGH | Kcal: 450 per serving | Servings: 6

10/16/2026

🥩🫑The Best Crock Pot Pepper Steak Ever!🥢🥩
Tender Slow Cooker Beef with Colorful Peppers in Savory Garlic Sauce
🍴 Ingredients
🥩 1½ lbs flank steak or sirloin, sliced across the grain into ½-inch-thick strips
🫑 3 bell peppers, a mix of green, red, and yellow, thickly sliced
🧅 1 large yellow onion, thickly sliced
🥣 1 cup beef broth or stock
🥢 ¼ cup soy sauce, preferably reduced-sodium
🍯 2 tbsp honey or brown sugar
🫙 1 tbsp Worcestershire sauce
🧄 1 tsp garlic powder or 3 cloves fresh garlic, minced
🫚 1 tbsp fresh ginger, minced, or ¾ tsp ground ginger
🌶️ ¼ tsp red pepper flakes, plus more to taste
🥄 2 tbsp cornstarch
💧 2 tbsp cold water, for the thickening slurry
📋 Directions

1️⃣ Prepare the beef. Slice the flank steak or sirloin against the grain into strips about ½ inch thick. This helps the beef become more tender after slow cooking.

2️⃣ Layer the vegetables. Place the sliced onion and bell peppers in the bottom of your slow cooker. Arrange the beef strips on top.

3️⃣ Make the sauce. In a medium bowl, whisk together the beef broth, soy sauce, honey, Worcestershire sauce, garlic powder, fresh ginger, and red pepper flakes until well combined.

4️⃣ Combine everything. Pour the sauce evenly over the beef and vegetables. Gently stir to coat the ingredients.

5️⃣ Slow cook until tender. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the beef is tender. Cooking times may vary depending on your slow cooker and the thickness of the beef strips.

6️⃣ Prepare the cornstarch slurry. In a small bowl, whisk the cornstarch with the cold water until completely smooth, with no lumps.

7️⃣ Thicken the sauce. Stir the slurry into the slow cooker during the final 20-30 minutes of cooking. Cover and continue cooking until the sauce thickens. If the sauce is not thick enough, add a little more slurry as needed.

8️⃣ Taste and adjust. Taste the sauce and adjust the seasoning if necessary. Add extra red pepper flakes for more heat or a little honey for additional sweetness.

9️⃣ Serve and enjoy. Spoon the tender pepper steak and vegetables over steamed rice, noodles, or mashed potatoes. Drizzle with the rich sauce and garnish with sliced green onions or sesame seeds if desired.

Prep Time: 15 minutes | Cooking Time: 5-6 hours on LOW or 3-4 hours on HIGH | Total Time: 5 hours 15 minutes to 6 hours 30 minutes on LOW, or 3 hours 15 minutes to 4 hours 30 minutes on HIGH | Kcal: 300 per serving, depending on the cut of beef and serving size | Servings: 6

Recipes Generators

10/18/2026

10/18/2026

10/18/2026

10/18/2026

10/17/2026

10/17/2026

10/17/2026

10/16/2026

10/16/2026

10/16/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request