Slow Cooker Crock Pot Mashed Potatoes


Slow Cooker Crockpot Mashed Potatoes! This recipe is perfect for holiday meals when you have lots of things on the stove top or in the oven. #ThanksgivingPin it here.

Crockpot Mashed Potatoes

Crockpot mashed potatoes are now on my list for Thanksgiving this year. I’m done standing over a huge pot of boiling water waiting for my potatoes to cook, while juggling a turkey, gravy and other meal ingredients. I tried these slow cooker mashed potatoes this last week and I’m sold!  I hope you like them, too.

INGREDIENTS

5 pounds of potatoes, peeled and diced 1″ cubes
I used a combination of Yukon gold and Russet

Chicken stock, 1.5 cups

Butter, 2 Tablespoons

Fresh garlic, 2 cloves, minced

Sour cream, 1.5 cups

Optional – parmesan cheese, chives, cheese and more butter!

HOW TO PREPARE

1.) Peel your potatoes and dice them into 1 – 2″ inch pieces

2.) Toss potatoes into slow cooker

3.) Pour chicken stock over potatoes. Add butter and garlic to the slow cooker with the potatoes.

Crockpot-mashed-potatoes-recipe

4.) Cook on low for 8 hours

5.) When potatoes have softened, toss in sour cream and mash with a potato masher in the crockpot until the consistency you’d like. (If I had fresh parmesan cheese I would have shredded this and added it at this time to mix in.)

6.) Turn to warm and serve from the crockpot!  Top with your favorite gravy or toppings.

Slow Cooker Crockpot Mashed Potatoes recipe!

It’s Crock-toberAs part of this month-long series I’m featuring slow cooker and crockpot recipes that are easy and inexpensive! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card! 

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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Slow Cooker crockpot baked potatoes


Crockpot-baked-potatoes-whole pin it here.

Crockpot Baked Potatoes

Slow cooker baked potatoes. Your life will be changed forever. I can’t believe how frugal and EASY this was. Although I grew up in a house that had baked potatoes 3-5 nights a week as a side dish (usually cooked in the microwave), I think I’ve made baked potatoes for dinner twice in the last 13 years. The idea of turning on the oven for 2-3 potatoes seems ridiculous and I have some not-so-good memories of over- or under-cooked potatoes from the microwave (sorry, mom).

But then I tried crockpot baked potatoes this week. And now I see us going through a 15-pound bag of Russet potatoes in no time. It’s was so easy and the flavor was great.  I hope you try these and like them as much as we did!

Crockpot-baked-potatoes-cook

INGREDIENTS

Russet or Yukon Gold potatoes

Tablespoon olive oil

Salt to season

HOW TO PREPARE

1.) Scrub potatoes to remove any dirt

2.) Take a fork or knife and carefully stab your potato. In a friendly way. To create some vent holes.

Crock-pot-Baked-Potatoes

3.) Rub olive oil onto skins of washed potatoes. Sprinkle with salt. (Don’t put the oil on before stabbing, they are slippery)

4.) Wrap in a piece of aluminum foil

5.) Set into slow cooker and cook for 8 hours on low. Or if you wait until the last minute like me, high for 3-4 hours. Don’t overload the crockpot, unless you’re able to rotate the potatoes halfway through, because you’ll end up with overcooked potatoes at the bottom and undercooked at the top.

Crockpot-potatoes-baked-whole

6.) Using tongs remove hot potatoes from crockpot, remove tin foil, slice them open and serve them up!

Make up a batch of these for your next party and serve with a baked potato toppings bar. The toppings for potatoes are endless. Seriously. Here are a few to get you started. . . butter, sour cream, cheese, olives, chives, bacon, chili, taco meat, salsa, plain yogurt, black beans. . . what other ideas do you have?

Baked-Potatoes-crockpot-slow-cookerpin it here

It’s Crock-toberAs part of this month-long series I’m featuring slow cooker and crockpot recipes that are easy and inexpensive! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card! 

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

Crockpot Slow Cooker Black Beans (No Soak Method)


no-soak-slow-cooker-black-beansMouse over top right image to pin, or click here

Crockpot Black Beans – No Soak Method

Crockpot black beans, with no soaking required, can easily be made in an afternoon for a fraction of the price you’d pay for canned blacked beans. Plus I think they taste a million times better.

Crockpot-Beans-Dried-Beans-Cumin-Onion-Broth

INGREDIENTS

1 pound dried black beans (do not pre-soak), this is about 2.5 Cups when I measured mine

1/2 – 1 large onion, peeled and chopped

2 Cups chicken broth

4 Cups water

1-2 cloves fresh garlic, minced

1/2 Teaspoon Cumin (leave this out if you want them to be more plain)

1 Bay leaf

1 Teaspoon Salt (do not add until last hour of cooking)

DIRECTIONS

Dried-Black-Beans-Crockpot

1.) Pour your black beans out onto a table and look for rocks and other debris. You’d be surprised how many you might find.

2.) Toss black beans into a colander and rinse thoroughly

Crockpot-Black-Beans-onions-Slow-Cooker

3.) Throw all the ingredients, except for the salt, into the slow cooker. Put it on high for six hours or low for 8-10 hours. This is what it looks like when you throw it all in.

Crockpot-Black-Beans-no-soak

4.) It will look like this after cooking on high for six hours. You will know it’s done when beans are splitting apart and are tender. Add salt the last hour of cooking.  Remove bay leaf and serve.

Slow-Cooker-Black-Beans-CrockpotMouse over image to pin, or click here.

We served our black beans with rice. You can keep these in the fridge for 3-5 days adding them to salads, burritos, tacos or whatever might be on your menu. Or place in freezer bags and freeze flat for later use. Have you tried making black beans in the slow cooker before?

Slow-Cooker-Crockpot-Refried-Beans

You might also want to try my slow cooker refried bean recipe! 

(This recipe was adapted from one at Cafe Johnsonia)

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Grilled asparagus with garlic and olive oil recipe


If you’ve followed my recipes at all – you know I love garlic. This recipe didn’t disappoint in the garlic department and it’s sooo easy! This recipe is sooo easy.

INGREDIENTS

Asparagus

Olive oil

Fresh garlic, peeled and minced – as much or as little as you like. I think you can never have too much garlic. We used 5 or 6 cloves.

Rock salt

Optional: Parmesan cheese garnish

DIRECTIONS

1.) Cut off bottom tips of the asparagus. This are generally stringy and fibrous.

2.) Put the asparagus tops in a glass pan or dish (with lid) or a large resealable bag.

3.) Drizzle olive oil over asparagus, add minced garlic. Let it sit. If it’s in a resealable bag you can occasionally move bag around for good coverage. If they are in a pan, move them around a couple times.

4.) Sprinkle with a little salt, place on grill medium-low heat and grill for about 6 to 7 minutes until tender.

5.) Garnish with shaved parmesan cheese (optional)

We enjoyed this recipe with grilled honey-teriyaki chicken!

Sunshine and grilling. That's what I'm talking about. :)

What’s your favorite way to way to make asparagus?

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Brussels sprouts with bacon, shallots recipe


We had a bag of brussel sprouts in the fridge just waiting for us to show them some love. And what better love to show then to sprinkle them with bacon? We introduced the brussel sprouts to the bacon, with a little shallot – and it was a party that we’ll be throwing together again. Even my son ate these brussels sprouts!

I can’t decide if this is a side dish or a main dish – I think it would work either way. What do you think?

INGREDIENTS

3 slices bacon, chopped
If you can, look for a center-cut bacon. Since it’s a primary ingredient in the recipe you want it to be a good quality bacon.

1 tablespoon extra-virgin olive oil

1 shallot, chopped

1 1/2 pounds brussels sprouts, trimmed, small spouts left whole, larger spouts halved

1 cup chicken broth

Salt and pepper, to your taste
Although I think we’d leave the salt out next time – the bacon and chicken broth seems to provide plenty.

DIRECTIONS

Brown bacon in a medium skillet over medium high heat.

Remove bacon and place on a paper towel on a plate.

Add extra-virgin olive oil to the pan.
We opted not to use the full tablespoon. We drained off some bacon grease and found like we had plenty of “flavor” to saute the brussels sprouts

Add shallots to the pan and saute 1 to 2 minutes.

Add brussels spouts and coat in oil. Season with salt and pepper, if you want.

Cook brussels sprouts 2 to 3 minutes to begin to soften, then add broth.

Bring broth to a bubble, cover and reduce heat to medium low.

Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Recipe credit: Rachael Ray, Food Network

What is your favorite way to make brussels sprouts?

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