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.


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!


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.


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!



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Crockpot Lasagna Soup recipe


Oh my goodness. If you like lasagna – you must try this recipe for Slow Cooker Lasagna Soup. It is creamy, rich, cheesy and just like a homemade lasagna – without all the layering and work that comes with making a lasagna. Not that I’ve ever made a lasagna before, I should confess to that. But now that I’ve made lasagna soup – in my slow cooker of all things – I’m not sure I’ll ever be able to make a labor intensive lasagna! Why bother! I think this would be a perfect meal to make on a Sunday and invite all your family over for dinner. They’ll be super impressed and you’ll be happy because you spent so little time in the kitchen.

Okay, I’ll stop raving about it now and just get right into the recipe.


19 ounces italian sausage links, cut into bite-size pieces
This is the typical size for the Johnsonville italian sausage packages. If you have more, or less, it won’t matter much. Just add what you have or however much you want.

1 onion diced finely
My husband could live without this all together. They still have a bit of crunch even after 8 hours in the crockpot. Your call.

5 garlic cloves minced

1 Tablespoon dried Oregano

1/4 teaspoon red pepper flakes

One (1) 6 oz can of tomato paste

Two (2) 14 oz cans diced tomatoes
I used oregano, basil flavored tomatoes. Most recipes call for a 28-oz can of fire-roasted tomatoes, but I didn’t have this on hand. So I added a 4-oz can of fire-roasted chilies for that smokey flavor. If you use the fire-roasted tomatoes, you could probably leave out the 4 ounces of chilies.

One (1) 4 oz can of fire-roasted green chilies

2 bay leaves

6 Cups chicken broth

Salt and pepper to taste

10-12 ounces uncooked pasta
I used shells, but you could use whatever kind you have on hand!

Ricotta and shredded mozzarella cheese for topping



1.) In a large slow cooker (6 quart or larger probably) combine all the ingredients except pasta and cheeses. Cook on low for 8-9 hours or high for 4-6 hours.

2.) For the last 30 minutes of cooking, add in your uncooked pasta.

3.) When ready to serve, ladle into bowls and add a dollop of ricotta and sprinkle with shredded mozzarella cheese. If you want to get fancy you can put it under the broiler for 3-5 minutes until the cheese has melted and started to brown. I admit – I tried this and nearly burned my cheese and the bowl was so hot, it was difficult to manage. I recommend just adding the cheese and stirring it in to melt. It won’t look as pretty, but it’s a lot less work.

You can also serve with garlic bread. I burned mine, so the chickens are eating it now. :)

Thanks to Back to Her Roots for the inspiration for this recipe!

Slow-Cooker-Lasagna-SoupMouse over image (top right) to PIN or click here to REPIN

Come back and tell me what you think about it! I hope you like it as much as we did!


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Slow Cooker Turkey Pumpkin 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.


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


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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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.


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! 


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Slow Cooker Beef and Barley Soup recipe (leftover pot roast)

Slow-Cooker-Beef-Barley-StewFind this Slow Cooker Beef & Barley Stew on my Slow Cooker Pinterest board

Slow Cooker Beef & Barley soup

We had a pot roast for dinner last night. It turned out delightful. I’ll tell you more about that soon, but I couldn’t wait to tell you about this Slow Cooker Beef and Barley soup that I made today with the leftover pot roast! Next time you have leftover pot roast – give this recipe a try – I think you’ll love it!

This recipe calls for leftover cooked pot roast – but if you buy raw stew beef – just dice into 1/2 squares and throw it into a large skillet with a little oil and onions – and cook it up before throwing it into the crockpot.

Oh I’m a certified member of the I love chunky soup club – so if you prefer your soup a little less full of stuff,  just use 1 cup each of the carrots, celery and mushrooms (instead of suggested 2 cups each).


1 to 2 pounds of leftover pot roast, diced small
Or cooked stew meat

7 cups beef broth
If you have Au Jus from the pot roast, you could sub 1-2 cups of broth with Au Ju, but you don’t want it too greasy – so consider cooling the Au Jus overnight in the fridge and removing the hardened fat from the top, using the less fatty, liquid Au Jus for the soup. 

2 cups carrots, sliced thinly

2 cups celery, sliced thinly

2 cups mushrooms, sliced thinly

1/2 – 1 cup dried pearl barley

1 can of stewed or diced tomatoes (14.5 oz can)

1 can of sweet corn, drained (15 oz can)

1 onion, diced finely

1/2 Tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/2 teaspoon paprika

1/4 teaspoon pepper

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Crockpot Corned Beef and Guinness recipe

Crockpot Corned Beef with Guinness recipeCheck out this recipe, and other Slow Cooker recipes, on my Slow Cookers Pinterest board

Crockpot Corned Beef and Guinness

I didn’t grow up eating corned beef – the first time I made it was a few years ago in the crockpot. This recipe for Corned Beef and Guinness in the crockpot is so incredibly easy and super delicious. I won’t pretend to be a corned beef expert – but this recipe sure seems to get the job done.

If you have other corned beef recipes or cooking methods – I’d love to hear from you, please leave a comment on this post!


Here’s how I made Crockpot Corned Beef and Guinness . . . 

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Slow Cooker Creamy Tortellini Soup

Slow Cooker Crockpot Creamy Tortellini Soup recipe - so easy and it uses frozen tortellinis, so great meal when fridge is empty!Find this and other recipes on my Slow Cooker Pinterest board.

Slow Cooker Crockpot Creamy Tortellini Soup

If you’re looking for a savory, robust and very filling soup, this Crockpot Creamy Tortellini Soup is amazing! My husband loved it – raving all night about how good it was. I like this recipe because I think it would work well without meat, without mushrooms and because it comes together so easily. This recipe will definitely make it into our regular slow cooker rotation.


6 cups of spaghetti sauce
You can use homemade, I used a 24-oz store-bought jarred roasted garlic spaghetti sauce without meat.

1/2 lb browned ground beef

1/2 lb browned italian sausage, sliced (about 3-4)

4 cups of chicken broth

8 oz cream cheese
I used regular, not low fat cream cheese. I find that the lower fat cream cheeses can curdle in the slow cooker. The more you stir it the more likely it will all dissolve if you do opt for low fat cream cheese. I’d be interested to try this recipe with just regular half-and-half, eliminating this problem all together?

8 oz sliced fresh baby bella mushrooms

16 oz frozen cheese tortellini

1/2 cup freshly grated parmesan

Handful of fresh spinach leaves (optional), cut into strips


1.) If you want to throw it together quickly in the morning I recommend cooking up your meat the night before. Brown your ground beef and italian sausages (separately). Drain beef. Cut cooked sausages into thin slices. Refrigerate until morning.

2.) In the morning, combine spaghetti sauce and meat, chicken broth, cream cheese and mushrooms to slow cooker. Cook on low for 6 – 8 hours.

3.) About 30 minutes before dinner, turn Crockpot to HIGH and toss in frozen tortellini, fresh spinach and parmesan cheese. Give it a good stir and cover and cook until it’s tender and hot.

4.) Serve it up and slurp it down. Top with parmesan or mozzarella cheese if you prefer more cheese.


This recipe was sent in by Monique 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 Heather Likes Food blog


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: 

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