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09/24/2026

Slow Cooker Chicken Vegetable Soup

Ingredients

· 2 lbs boneless, skinless chicken breasts
· 3 large Yukon Gold potatoes, peeled and cubed
· 3 large carrots, peeled and sliced into rounds
· 2 celery stalks, chopped
· 1 cup fresh or frozen green beans, cut into 1-inch pieces
· 1 cup frozen corn
· ½ cup frozen peas
· 1 can (14.5 oz) diced tomatoes, undrained
· 1 small yellow onion, diced
· 3 cloves garlic, minced
· 6 cups chicken broth
· 1 teaspoon dried thyme
· 1 teaspoon dried parsley
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon smoked paprika (optional)
· Fresh parsley, chopped (for garnish)

Instructions

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add the cubed potatoes, sliced carrots, chopped celery, green beans, corn, peas, diced tomatoes, chopped onion, and minced garlic over the chicken.
3. In a large bowl, whisk together the chicken broth, dried thyme, dried parsley, salt, black pepper, and smoked paprika (if using). Pour the mixture evenly over the chicken and vegetables.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are fork-tender.
5. Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the broth and vegetables.
6. Taste and adjust the seasoning if needed.
7. Garnish generously with fresh chopped parsley and serve hot.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW
Total Time: About 7 hours 15 minutes

09/23/2026

Slow Cooker Cheesy Beef & Macaroni (American Goulash)

Ingredients

· 2 lbs ground beef
· 1 large yellow onion, diced
· 4 cloves garlic, minced
· 1 can (28 oz) diced tomatoes, undrained
· 1 can (15 oz) tomato sauce
· 1 can (15 oz) crushed tomatoes
· 3 cups beef broth
· 2 tablespoons Worcestershire sauce
· 1 tablespoon soy sauce
· 2 teaspoons Italian seasoning
· 1 teaspoon smoked paprika
· 1 teaspoon salt
· ½ teaspoon black pepper
· 2 cups uncooked elbow macaroni
· 2 cups shredded sharp cheddar cheese
· 1 tablespoon olive oil
· Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and crumbled. Drain any excess fat.
2. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Transfer the beef mixture to the slow cooker.
3. Add the diced tomatoes, tomato sauce, crushed tomatoes, beef broth, Worcestershire sauce, soy sauce, Italian seasoning, smoked paprika, salt, and black pepper to the slow cooker. Stir well to combine.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
5. Stir in the uncooked elbow macaroni. Cover and cook on HIGH for an additional 20–30 minutes, stirring halfway through, until the pasta is tender.
6. Sprinkle the shredded cheddar cheese evenly over the top during the final 5–10 minutes of cooking. Cover and let it melt completely.
7. Garnish generously with fresh chopped parsley and serve hot straight from the slow cooker.

Servings: 8
Prep Time: 15 minutes
Cook Time: 4–5 hours on LOW (+ 30 minutes for pasta)
Total Time: About 5 hours 45 minutes

09/23/2026

Creamy Corn & Potato Chowder

Ingredients

· 4 cups Yukon Gold potatoes, peeled and cubed
· 3 cups frozen or canned corn kernels (drained if canned)
· 1 small yellow onion, diced
· 3 cloves garlic, minced
· 4 tablespoons unsalted butter
· ¼ cup all-purpose flour
· 4 cups chicken or vegetable broth
· 1 cup heavy cream (or whole milk)
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon smoked paprika (optional)
· ¼ teaspoon dried thyme
· Fresh chives or parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
2. Sprinkle the flour over the onions and whisk continuously for 1 minute to create a roux.
3. Gradually whisk in the chicken broth, making sure there are no lumps. Add the cubed potatoes.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, until the potatoes are fork-tender.
5. Stir in the corn, heavy cream, salt, black pepper, smoked paprika, and dried thyme. Simmer uncovered for 5–10 minutes, until heated through and slightly thickened.
6. For a creamier texture, use an immersion blender to blend about half of the soup, leaving some potato chunks intact.
7. Taste and adjust the seasoning if needed.
8. Ladle into bowls and garnish generously with cracked black pepper and fresh chives or parsley.

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

09/23/2026

Slow Cooker Beef Ragu with Pappardelle

Ingredients

· 2 lbs ground beef (or 1 lb ground beef + 1 lb Italian sausage)
· 1 large yellow onion, finely diced
· 4 cloves garlic, minced
· 1 can (28 oz) crushed tomatoes
· 1 can (15 oz) tomato sauce
· ½ cup beef broth
· ½ cup dry red wine (or extra beef broth)
· 3 tablespoons tomato paste
· 1 teaspoon dried oregano
· 1 teaspoon dried basil
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon crushed red pepper flakes (optional)
· 1 tablespoon olive oil
· 12 oz pappardelle or wide egg noodles
· Freshly grated Parmesan cheese (for garnish)
· Fresh basil or parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and crumbled. Drain any excess fat.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Transfer the beef mixture to the slow cooker. Stir in the crushed tomatoes, tomato sauce, beef broth, red wine, tomato paste, dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes. Mix until well combined.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the sauce is thick, rich, and deeply flavorful.
5. During the final 20 minutes of cooking, bring a large pot of salted water to a boil and cook the pappardelle until al dente. Drain well.
6. Add the cooked pappardelle directly into the slow cooker and toss gently with the meat sauce until the pasta is fully coated.
7. Serve hot in bowls, garnished generously with freshly grated Parmesan cheese and chopped fresh basil or parsley.

Servings: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours on LOW
Total Time: About 8 hours 15 minutes

09/22/2026

Slow Cooker Unstuffed Cabbage Roll Casserole

Ingredients

· 1 ½ lbs ground beef
· 1 large yellow onion, diced
· 4 cloves garlic, minced
· 1 medium head green cabbage, cored and chopped into 1-inch pieces
· 1 cup uncooked long-grain white rice
· 1 can (28 oz) diced tomatoes, undrained
· 1 can (15 oz) tomato sauce
· 2 cups beef broth
· 1 tablespoon Worcestershire sauce
· 1 teaspoon smoked paprika
· 1 teaspoon dried oregano
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 tablespoon olive oil
· Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and crumbled. Drain any excess fat.
2. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
3. Add the cooked beef mixture to the bottom of the slow cooker.
4. Add the chopped cabbage and uncooked rice to the slow cooker, stirring to combine with the beef.
5. In a medium bowl, whisk together the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, smoked paprika, dried oregano, salt, and black pepper.
6. Pour the tomato mixture evenly over the cabbage, rice, and beef. Stir gently to ensure everything is well combined.
7. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the cabbage and rice are tender.
8. Stir the casserole well before serving. Taste and adjust the seasoning if needed.
9. Garnish with fresh chopped parsley and serve hot straight from the slow cooker.

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 6–8 hours on LOW
Total Time: About 8 hours 20 minutes

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