Roasted root vegetables with herbs and balsamic vinegar


Roasted Root Vegetables recipe

If you’re looking for a unique, frugal and delicious vegetable side dish for Thanksgiving – let me recommend you make Roasted Root Veggies with Thyme, Marjoram and Vinaigrette. Every single time we’ve served this it’s been a HUGE hit.  In fact, it’s become a staple in our Thanksgiving line-up!

INGREDIENTS
10 servings

Nonstick vegetable oil spray (or use olive oil in a sprayer)
9 Tbsp extra-virgin olive oil
2 Tbsp plus 1 1/2 tsp fresh thyme
1 Tbsp plus 1 1/2 tsp fresh marjoram
2 pounds medium yams, peeled, halved lengthwise, then cut into 1 1/4 to 1 1/2 inch pieces
1 1/2 pounds carrots, peeled, cut into 3/4″ rounds (about 4 cups)
1 1/2 pounds parsnips, peeled, cut into 3/4″ rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, cut into 1/2″ pieces (about 4 cups)
2 medium size red onions, peeled, root ends left intact, cut into 1/2 inch thick wedges

3 Tbsp balsamic vinegar
3 Tbsp chopped fresh parsley
2 tsp grated lemon peel
Fresh parsley sprigs

HOW TO PREPARE

1.) Before you get started, position one (1) rack in the top third of your oven and one (1) rack in the bottom third of the oven.

2.) Preheat oven to 425.

3.) Spray two (2) large rimmed baking sheets with nonstick spray (or brush or spray olive oil on it).

4.) Whisk 6 Tbsp oil, 2 Tbsp thyme, 2 Tbsp marjoram in large bowl.

5.) Add yams, carrots, parsnips, rutabagas, and onions and toss to coat.  Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.

6.) Whisk balsamic vinegar, remaining 3 Tbsp oil, 1 1/2 tsp thyme, and 1 1/2 tsp marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter, garnish with parsley sprigs. Serve hot or room temperature.

Enjoy!

(Thanks, Tracy!)

Other holiday recipes I’ve posted:

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Crockpot Slow Cooker Spiral Ham with pineapple


Slow Cooker Crockpot Ham. This is an easy way to make ham - especially spiral ham!Pin it

Slow Cooker Crockpot Spiral Ham

You can’t really screw up a ham. And when you toss it into a crockpot, it really feels like cheating. I’ve been wanting to try cooking a Crockpot Spiral Ham for awhile and I’m glad I gave it a try. This Crockpot ham recipe calls for pineapple and brown sugar so it definitely comes out tasting sweet – perhaps like a Honey Baked ham? I’m only guessing since I’ve never had one.

INGREDIENTS

Spiral Ham with glaze packet
You would ideally want it to fit in your slow cooker. Mine was about 10 pounds in a 6 quart crockpot.

Pineapple bits in can, with juice, 20 oz

2 Cups brown sugar

1 Cup Ginger Ale

Crock pot Slow Cooker Ham

How to prepare

1.) Line the bottom of the crockpot with two cups of brown sugar. Some recipes call for three, that seems like an awful lot.

2.) Place ham, slices down (flush with the flat bottom of the crock)

3.) Sprinkle the ham glaze powder (comes with most spiral hams) over the ham

4.) Pour full can of pineapple bits into crockpot with juice. Pouring over the ham and glaze powder.

5.) Pour a cup of Ginger Ale over the ham

6.) Place lid on top of ham and cook on low for 4-6 hours until it’s heated through
If the ham is too big to fit in the crockpot, you can cover it with aluminum foil – for a makeshift lid. Or you can cut off the top part of the ham and shove it into the side of the crockpot. Whatever works – as long as it can be covered.

7.) Serve with some of the juice from the crockpot and it’ll be great!

Crockpot Spiral Ham Slow Cooker recipe

If you overcook this it will be dry. Basically you want to give it enough time to soak up some of the juice and heat up! Don’t even think about putting it on anything higher than low. And don’t go playing with it – the more you move it around the more it’s likely to shred and break apart.

Crockpot Spiral Ham recipe, with pineapple

I hope you like it! 

Hamilton-Beach-Programmable-5-quart-slow-cooker

Amazon dropped the price on this Hamilton Beach 33957 Programmable Stay or Go Slow Cooker, 5-Quart, Silver to $29.99 (reg. $49.99). This is the BEST price this has been on Amazon! It has super reviews!

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Turkey Noodle Soup (Thanksgiving leftovers!)


Turkey Noodle Soup - Using turkey leftover from your Thanksgiving feast!

Add it to your favorite Thanksgiving or Soup Pinterest board

Turkey Noodle Soup recipe

I love making turkey noodle soup using leftover turkey from Thanksgiving! It’s so easy and it’s a great way to make the most every ounce of that turkey you slaved over on Thanksgiving. The great thing about this Turkey Noodle Soup recipe is you really can’t screw it up. The measurements in this recipe are just recommendations and can be modified based on the size of your pot and how much turkey you have left.

This recipe is for a BIG pot of soup. Enough to fill my almost 7-quart dutch oven. You can reduce the ingredient amounts if you are making a smaller batch. We also like to emphasize the NOODLE part of the soup – we love noodles! But you can leave those out if you choose, too.

INGREDIENTS

10-12 cups homemade or store bought turkey or chicken broth
Depending on size of pot you can start with 8 cups and add more if you have room.  We used frozen turkey broth that we had made in the slow cooker.

5 cups uncooked egg noodles
We really like the Costco egg noodles, in a bag. Very affordable, too!

3-4 cups of leftover turkey meat, diced 

1 -2 cups finely diced onions

1/2 to 1 cup diced celery

1/2 to 1 cup diced carrots

3 garlic cloves, minced
Add less if you’re sensitive to garlic. We love it in our house. 

1 tsp dried thyme

1 tsp dried sweet basil

1 bay leaf

Salt and pepper to taste

Optional – I also like to add a can of drained sweet corn. But my husband doesn’t care for it – so I left it out this time.

Turkey Noodle Soup - Using turkey leftover from your Thanksgiving feast!

HOW TO PREPARE

1.) Use a dutch oven or large stock pot, at least 6-quarts in size. I have the Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven, Cherry and I adore it.

2.) Over medium heat on the stove top, add 1-2 tablespoons of olive oil. Saute diced onions, carrots, celery and minced garlic until softened and starting to brown.

3.) Pour chicken or turkey broth into dutch oven.

4.) Add diced leftover turkey

5.) Add thyme, basil and bay leaf. Add salt and pepper to taste.

6.) Bring to a low rolling boil.

7.) Add egg noodles and continue to boil until noodles are cooked through

8.) Remove bay leaf

9.) Serve with warm bread or rolls

I hope you enjoy this recipe as much as my family does! Do you like to make soup with your leftover turkey? I’d love to hear how you make it! 

Here are some other recipes you might like:

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Slow Cooker Chicken and Dumpling Soup recipe


Slow Cooker Chicken & Dumpling Soup recipe - Creamy chicken soup with dumplings, peas and carrots

Add it to your Crockpot Pinterest board here.

Crockpot Chicken and Dumpling Soup

It’s a rare night when I make something in the crockpot and we’re able to eat. it. all. in one night. But this Slow Cooker Chicken and Dumpling Soup was so good that we didn’t have any trouble! We had company over for dinner – and they loved it, too! Everyone had second helpings.

I also cannot emphasize how EASY this recipe was. From throwing in frozen chicken breasts to pre-made biscuits, it doesn’t get much easier than this. I think I could reasonably throw this together before heading out the door to take the kids to school. AND it’s inexpensive – you can find coupons for the cream of chicken soup, chicken broth and Grands biscuits!

INGREDIENTS

5 boneless skinless chicken breast halves, frozen (we used four whole ones)
3 tablespoons butter
2 cans cream of chicken soup
4 cups chicken broth
1 sweet onion diced (we used a regular onion)
3 tablespoons dried parsley
2 tablespoons dried tarragon (we used rosemary because we didn’t have tarragon)
1 teaspoon black pepper
1 8ct pkg Grands flaky layer biscuits

We also added diced carrots and some frozen peas.

HOW TO PREPARE

  1. Throw all the ingredients (except for the biscuits) into a 5- or 6-quart slow cooker.
  2. Cook on high for 4-5 hours or cook on low for 8-10 hours.
  3. Remove chicken and shred with two forks.
  4. Cut biscuits into small pieces. You can pull about the different layers. I went for smaller sizes so that they would cook faster and not be doughy.
  5. Add uncooked biscuit pieces back to soup, then add the shredded chicken.
  6. Stir it up, so all the dough and chicken is submerged in liquid.
  7. Cook for an extra 45 minutes on high.
  8. Stir again and serve!

Slow-Cooker-Chicken-Dumpling-recipe-soup

This recipe was sent in by Kendra as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!


Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker – $49
See Amazon’s best selling slow cookers here

Do you make chicken and dumpling soup in the crockpot? What’s your favorite variation?

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

(Original source: Bubble Crumb)

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Easy homemade popcorn ball recipe (using JELL-O)


Pin it here.

Originally published in September 2012, I’m sharing again since it’s the season for popcorn balls again!

Ahhh popcorn balls. I guess, back in the old days, back when everybody actually knew everybody (and by that I mean not just Facebook friends) – people would give out homemade popcorn balls on Halloween. My mom has made them every Halloween for as long as I can remember – mostly to send to my Grandma (her mom) who LOVES them.

My mom got this recipe from her aunt Eileen M. It’s not necessarily gourmet and it will rot your teeth. BUT it is very, very yummy and it is very, very easy. Maybe make a batch and bring them to your neighbor, just for old times sake.

INGREDIENTS

20 cups of popped popcorn (air popped is best)

1 cup light corn syrup

1/2 cup white sugar

1 small package of JELL-O, any flavor

DIRECTIONS

1.) Bring corn syrup and sugar to a boil. When sugar is dissolved, remove from heat. Be careful you don’t want to burn this stuff.

2.) Stir JELL-O into syrup and sugar mixture.

3.) Put popped corn into a very large mixing bowl and pour the mixture over the popcorn.

4.) Spray hands with a non-stick spray or you could use butter. Anything to grease your hands up so the popcorn doesn’t stick.

5.) Form popcorn into balls. Let harden. Store in Ziploc bags or wrapped in cellophane until ready to eat. Store at room temperature.

Have you made homemade popcorn balls before? What’s your favorite flavor?

(Thank you for the recipe and photo mom. Wish I was up in Alaska to make them with you!)

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Slow Cooker Chicken with Rice Pork Chops


Slow Cooker Chicken with Rice Pork Chops - Easy pork chop recipe in the Crock-pot with simple ingredients. The Campbell's chicken with rice soup makes a delicious sauce that keeps the pork chops moist.

Find this and other recipes on my Slow Cooker Pinterest board.

Slow Cooker Chicken with Rice Pork Chops

This recipe easy Slow Cooker pork chop recipe sent in by Bonnie was her grandmother’s recipe. Barbara wrote in the email about the recipe, “. . .My grandmother taught me (this recipe) years ago before she passed when I was a young mom a tight budget. She called it ‘Chicken-licking Good Pork Chops’ and this recipe is now part of our fall/winter rotation of meals. .  .”

I love that this simple pork chop recipe was Bonnie’s grandma’s recipe and that she passed it along to her. Some of my favorite recipes have come from my Grandma, too. This recipe is so easy, the ingredients are simple and it really was “Chicken-licking good!” My kids and my husband raved about this easy pork chop recipe, which we ended up serving over a bed of white rice.

INGREDIENTS

1 package of boneless pork chops, about 2-3 pounds

1/2 cup flour

1 tsp garlic powder

salt/pepper to taste

2 Tablespoons cooking oil

1 can of Campbell’s condensed chicken with rice soup
If you want more “gravy” when you serve it – I would add two cans of soup. 

Optional: Sliced carrots

Pork-Chops-Chicken-Rice-Crockpot

HOW TO PREPARE

1.) Mix flour, garlic powder, salt and pepper and spread it out on a plate.

2.) Dredge pork chops in the mixture, coating both sides

3.) Head cooking oil in a skillet over medium heat. Once hot, cook floured pork chops on both sides just long enough to brown, but not enough to cook through.

4.) Place pork chops in the bottom of the slow cooker, evenly spaced out. Pour the can of Campbell’s condensed chicken with rice soup over the top. If you have sliced carrots or baby carrots, toss in at this time.

5.) Put the lid on the slow cooker and cook on high for 3 to 4 hours or cook on low for 5 to 6 hours.

6.) Serve pork chops over hot rice or even mashed potatoes. Pairs nicely with a green salad and crusty bread.

This recipe was sent in by Bonnie W. as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

(This recipe is adapted from a recipe from Oh My Veggies!)

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Olive Garden Zuppa Toscana


Slow Cooker Olive Garden Zuppa Toscana - Copycat version of Olive Garden's sausage, potato and kale soup. Made in the slow cooker, this recipe requires little prep time!
Check out my Slow Cooker Pinterest board.

Olive Garden Zuppa Toscana Soup – copycat, Slow Cooker version

If you’re a fan of Olive Garden’s Zuppa Toscana soup – this recipe is for you! Zuppa Toscana is Olive Garden’s popular sausage, potato and kale soup. This version is made in the slow cooker and it’s ingredient list is so simple it’s a little ridiculous.

INGREDIENTS

Mild italian sausage - 1 pound

Low Sodium Chicken Broth - 64 oz, plus 1 can of regular chicken broth, if needed

Potatoes – 4 to 5 medium size potatoes, scrubbed and diced finely with skins
It’s recommended to use Yukon, but I used red potatoes and thought it tasted great! 

Heavy cream – 1/2 cup

Kale – 1 to 1.5 cups bit-size kale

Parmesan – grated, to taste

Olive-Garden-Zuppa-Toscana-Soup-recipe

HOW TO PREPARE

1.) Set slow cooker to high temperature. Add chicken broth to your slow cooker,

2.) On the stove top, in a skillet, brown the sausage over medium heat. Cook until no longer pink. Drain half of the fat.

3.) Add sausage to the slow cooker with the broth.

4.) Add diced potatoes to the slow cooker. Stir well.

5.) Cook on high for 3.5 to 4 hours.

6.) About 30 minutes before serving, add heavy cream and your bite size pieces of kale. Stir well and do not open again until serving.

7.) Garnish with shredded parmesan or other favorite cheese.

Crockpot-Olive-Garden-Zuppa-Toscana-Soup

This recipe was sent in by Meagan M as part of our Crock-tober series. She calls it her “brainchild” because she tweaked the recipe repeatedly until she got a match!  Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Turkey Pumpkin Chili


Crockpot-Pumpkin-Turkey-Chili

Slow Cooker Turkey Pumpkin Chili

This Slow Cooker Turkey Pumpkin Chili recipe is amazing! I admit, I was a little leery when I read that it had pumpkin puree in it. I’m not a huge fan of pumpkin (don’t shoot me!) – but I was told it wouldn’t have an overwhelming pumpkin flavor – so I went for it, and I’m so glad I did. It’s a gorgeous, bright chili that feels like you’re serving up a bowll full of fall. And the pumpkin adds a creaminess that I haven’t found with other chili recipes. Not to mention the added nutrients from the pumpkin puree.

I used my homemade pumpkin puree that was super easy to make.

INGREDIENTS

2 pounds of ground turkey

1/2 tsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 teaspoon, chili powder

2 bay leaves

2 teaspoon, cumin

1 teaspoon, oregano

2 cans white northern beans or navy beans (15 oz), rinsed and drained

2 cups chicken broth

15 oz pumpkin puree (NOT pumpkin filling)
Make your own with a $0.99 Sugar Pumpkin – here’s my tutorial for homemade pumpkin puree. I actually threw my into the crockpot frozen, since I had frozen the puree in 1 cup increments.

4.0 oz – 4.5 oz canned chopped green chili

salt and pepper to taste

Optional garnishes: chopped cilantro, chives, sour cream, avocados, chips

HOW TO PREPARE

1.) Heat a large saute pan over high heat and lightly spray with oil. Add ground turkey and cook, at least five minutes, until lightly browned.

2.) Add cooked turkey to slow cooker

3.) Add all the other ingredients to the slow cooker.

4.) Cover and cook on high for four (4) hours or low for eight (8) hours

5.) Remove bay leaves, adjust seasoning to taste and serve!

This recipe was sent in by Jenny W as part of our Crock-tober series. Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card! 

(Source: Skinny Taste)

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

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Slow Cooker Baked Potato Soup with all the fixin’s


Slow-Cooker-Crockpot-Potato-Soup-Recipe

Add this recipe to your Slow Cooker Recipes pinterest board.

Slow Cooker Baked Potato Soup

Have you ever had a Twice Baked Potato? Well this Slow Cooker Baked Potato Soup is like having a bowl full of the creamy inside of a twice baked potato. It’s delicious, incredibly filling and very frugal to make. Oh and easy, too.

INGREDIENTS

3 1/2 pounds of potatoes, peeled and cut into 3/4 inch pieces – I probably used more like 4 pounds

1 red pepper, seeded and chopped – I left this out to avoid my kids complaining

1 package (10 oz) of frozen chopped broccoli

4 cups of low sodium chicken stock – I used my slow cooker chicken broth from earlier in the week.

1/3 cup of half and half

1/3 cup of sour cream (plus extra for garnish)

1 tbsp cornstarch

1 1/4 tsp salt

1/2 tsp black pepper

Garnish ideas – Sour cream, scallions, bacon (cooked and crumbled), shredded cheese, diced ham – what else do you put on your baked potatoes?

[Read more…]

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Slow Cooker Ranch Pork Chops


Slow-Cooker-Crock-Pot-Ranch-Pork-Chops

Add this to your Crockpot Recipe Pinterest board

Slow Cooker Ranch Pork Chop Recipe

Pork chops are a really affordable meat option, often going for as low as $1.49/lb  – but they can easily taste too dry or bland. Although not the most photogenic recipe out there, this Slow Cooker Creamy Ranch Pork Chop recipe is delicious – and not at all dry as it simmers in a creamy gravy that goes well with mashed potatoes. It was also extremely easy to throw together.

INGREDIENTS

4 boneless pork chops

1 can of Campbell’s Cream of Mushroom soup (I used two)

3/4 cup of milk

1 package of ranch salad dressing mix

1/8 cup of water

I also added 8 ounces of sliced mushrooms I had in the fridge and that I needed to use

HOW TO PREPARE

1.) Put pork chops in slow cooker (mine were frozen).

2.) In a separate bowl mix together milk, ranch dressing mix, mushroom soup and water.

3.) Pour mixture over pork chops in the slow cooker.

4.) Cook on high for 4 hours – although I think I cooked mine for more like 6 hours because my chops were frozen when I tossed them in to the slow cooker. You just want to make sure they aren’t pink inside.

I think this lends itself well to being served with with mashed potatoes!

This recipe is part of our Crock-tober series, featuring our favorite slow cooker recipes. Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Chicken Chili


Slow-Cooker-Crockpot-Chicken-ChiliCheck out my Slow Cooker Pinterest board.

Slow Cooker Chicken Chili

I’ve shared a lot of similar slow cooker recipes before but this Slow Cooker Chicken Chili is definitely a recipe that stands out for me! I found the flavors spot on, the consistency perfect and I definitely plan on making this again.

INGREDIENTS

2 chicken breasts
Or you could substitute 1 lb ground turkey or beef, 4 chicken thighs, or mix and match

2 15 oz cans diced tomatoes, undrained

2 15 oz cans black beans, drained

1 4 oz can green chiles

1 bell pepper, diced
For some pretty colors, I added 1/2 a red pepper and 1/2 a yellow pepper

1 small onion, diced

1 tsp garlic powder

1 tsp cumin

2 tb *Penzey’s chili powder
*Stephanie recommends the Penzey’s brand, saying she thinks a high quality chili powder makes all the difference here. Shame on me – I didn’t have any so I used what was in the spice cabinet – still amazing!

2 tsp sugar or substitute

1/2 cup regular brewed coffee (decaf is fine)
How convenient! I used the remnants of the breakfast coffee! 

1 tsp salt

Chicken-Chili-Crockpot-recipe

HOW TO PREPARE

1.) If you’re using turkey or beef, brown the meat first. If you’re using chicken, place the meat whole in the slow cooker and then just shred right before serving.

2.) Combine all ingredients in your slow cooker. Cook on low for 8-9 hours.

3.) Top with Tillamook sour cream and cheddar cheese – if you’re lucky enough to have it where you live.

Crockpot-Chili-CutieMy little helper.

So I put my chicken breast in frozen – because I’m a super planner like that. And I just cooked on medium for the first 4 hours then when I was certain everything was going to cook thru, I turned it to low.  Turned out delicious.

Crockpot-Chicken-Chili-recipes

This recipe was sent in by Stephanie as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Ravioli


Crockpot-Slow-Cooker-RavioliCheck out my Slow Cooker Pinterest board.

Slow Cooker Ravioli

This Slow Cooker Ravioli is probably one of the EASIEST slow cooker recipes I’ve ever made. Very, very simple and fast. Great for days when you really only have five minutes to throw things into a crockpot – no dicing, slicing or pre-cooking!

INGREDIENTS

1 (25 oz) bag frozen (beef) ravioli
I used spinach and cheese raviolis

1 (26 oz) jar pasta sauce

1 8 oz can tomato sauce
I used 12 0z of tomato paste. Because that’s what I had and I envisioned a thicker sauce

1 Cup water

2-3 teaspoons red pepper 
Omit if you don’t want too spicy. I left this out so my kids wouldn’t fuss.

Italian season to taste

1 Cup shredded mozzarella cheese

Ravioli-Slow-Cooker-Crockpot

HOW TO PREPARE

1.) Pour half of pasta sauce into the bottom of the slow cooker

2.) Add frozen ravioli

3.) Add additional pasta sauce, tomato sauce, water and red pepper (if added) over ravioli in slow cooker

4.) Sprinkle Italian seasoning on top

5.) Sprinkle cheese on top

6.) Cook on low for 4-5 hours. This is not one you want to stir a lot – as the ravioli could break apart after getting soft. Although honestly – it all tastes amazing together, so it won’t matter either way.

7.) Serve with garlic bread and a green salad. Add more mozzarella for garnish if desired.

Slow-Cooker-Crockpot-RavioliThis recipe was sent in by Randi S as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here