Slow Cooker Crockpot Refried Beans (no frying, no soaking), plus easy freeze instructions

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Slow Cooker Crockpot Refried Beans

I first made Crockpot Refried Beans last year and it was so easy, I haven’t bought the canned stuff since! I’m the only person in our house who likes them and if I open a can of refried beans on taco or fajita night, at least half of it doesn’t get used. This way I can freeze them in single servings and I think they taste better than the canned stuff any way.

Making homemade refried beans is:

a.) Healthier
b.) Tastier
c.) Cheaper
d.) Easy to freeze in smaller quantities

INGREDIENTS

3 cups of Pinto beans (Best to buy these in bulk at Winco or local co-op)
This comes out to about 1.25 pounds of beans

5 cups water

4 cups chicken broth
Make your own chicken broth in the slow cooker!

1 onion, diced finely (I used a food chopper)
I  incorporated the onions into the beans with an immersion blender. If you just want some of the flavor – just peel and quarter the onion and then remove the onion pieces before you mash the beans.

3 cloves of minced garlic

1 Tablespoon chili powder

1 teaspoon cumin

1 1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon black pepper

Optional - I’ve seen recipes that add fresh jalapeños or even canned  jalapeños but I didn’t want mine too spicy, just in case the kids would eat some.

HOW TO PREPARE

1.) Rinse your beans. Spread them out on a cookie sheet and pull out all the discolored ones. You might find rocks and other random stuff in your beans (especially if you buy the cheaper beans) – so don’t skip this step.

2.) Combine everything in the crockpot. Cook on HIGH for 8 hours. Add more water if you need (I didn’t need to add additional water).

3.) When beans have popped open and are soft, they are done. Reserve a couple cups of the liquid into a separate container.

4.) Strain beans. You can either mash them with a potato masher, use a food processor or use an immersion blender. I used the immersion blender, right in the slow cooker crock and it was a cinch! Add extra water if you need to get the consistency you want.

5.) Wait until it cools. Fill Ziploc bags and freeze. I like to lay mine on a flat cookie sheet or piece of cardboard in the freezer so they freeze completely flat, then I stand them up in a box, so they are easy to find! I would use within 3 months, but they probably won’t kill you if you keep them longer in the freezer.

6.) If needed, you can add more chicken broth when you thaw the beans – they might need a little more liquid when reheated.

If you’re having a fajita or taco night – check out this recipe for Spanish Rice in the rice cooker! 

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


Amazon has the Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome  for only $34.95 (reg. $65). Ships FREE! See Amazon’s best selling slow cookers and Crockpots hereAmazon prices can change at anytime.

Have you made refried beans before? What is your recipe? 

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Crockpot Slow Cooker Spiral Ham with pineapple

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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

Crockpot-Slowcooker-spiral-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-Ham-spiral

I hope you like it! 

Slow-Cooker-Mashed-Potatoes-crockpot

You can also make up a batch of these Slow Cooker Mashed Potatoes

Roasted-Root-Vegetables-Recipe

And these Roasted Root Vegetables and you’re holiday meal is well on it’s way!

How-To-Brine-A-Turkey-Alton-Brown

And if you prefer a turkey, check out this post on How to Brine a Turkey!

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Slow cooker crockpot country style pork ribs recipe

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Crockpot Country-Style Pork Ribs

Country-style pork ribs are one of the most frugal meats you can buy. This Slow Cooker Country-Style Pork Rib recipe is simple and so easy. It’s a fantastically simple base recipe that you can add to or serve with a variety of sauces.

INGREDIENTS

About 5 – 7 pounds of country-style pork ribs

Water, 1 Cup

Sherry, 1/2 Cup

Barbecue sauce, 1/4 Cup

Worcestershire sauce, a few shakes

Garlic salt and pepper to taste

HOW TO PREPARE

1.) Season country-style ribs with garlic salt and pepper, to your liking.

2.) Put ribs into slow cooker. Whisk together water, sherry and barbecue sauce and pour over the ribs in the slow cooker

3.) Shake worcestershire sauce over the top of it. I did a few shakes.

4.) Cook on low for 8 hours. Don’t stir too much, just leave it be, with the lid on. Over stirring will break apart the ribs.

5.) Remove with tongs and serve with your favorite toppings. We served with barbecue sauce!

Crockpot-pork-ribs

crockpot-pork-ribs-country-style

It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by Alexia 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!

Here are some of the slow cooker recipes we’ve featured this month:

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Slow Cooker Quinoa Chicken Chili Recipe

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I’m not sure whether I’d call this Quinoa Chicken Chili or Quinoa Taco Soup – either way, I’d call it  scrumptious. I’ve never made quinoa in a savory way – so I was excited to give it a try and it didn’t disappoint. Quinoa is very high in protein, so it goes great in this chicken chili to help give it some heft and substance.

I love that it was cooked in the Crock Pot – which means it only took me about 15 minutes to toss together this morning and the slow cooker did all the work.

INGREDIENTS

1 cup of quinoa, rinsed

One (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

One (1) 15 oz can of corn, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.

Quinoa-in-crockpot-slow-cooker

HOW TO PREPARE

1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!

2.) Remove chicken and shred it with two forks. Return to slow cooker.

3.) Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.

Crockpot-Quinoa-Chili

Have you made a quinoa dish in the slow cooker? I’d love to hear about it!

Did you know you can also cook quinoa in the rice cooker?  Here are some other Quinoa recipes:

This recipe was inspired by this recipe from Sweet Treats More.

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Slow Cooker Crockpot Turkey Minestrone soup

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Slow Cooker Turkey Minestrone Soup

Here’s an easy crockpot minestrone soup made with ground turkey and lots of vegetables. You can’t really mess this up – you can add more of what you like and less of what you don’t. You can leave out the turkey if you prefer to make it vegetarian style.  You could probably also change out the turkey for a beef minestrone soup.

INGREDIENTS

Chicken broth, 5 cups

Ground turkey, pre-cooked, 16 – 20 ounces

Oregano, 1 Tablespoon

Carrots, 1 Cup sliced

Celery, 1 Cup sliced

Garlic, 2-3 cloves chopped

Onion, 1/2 Cup chopped

Beans, 3 cans, red kidney and/or white northern beans

Tomatoes, 1 can crushed

Pasta, 1 pound, cooked

HOW TO PREPARE

1.) Pre-cook your ground turkey

2.) Toss the turkey and ALL the ingredients, except the pasta, into the slow cooker.

3.) Cook on high 4-5 hours. Add cooked pasta and serve.

Do you have a favorite Crockpot Minestrone recipe? What do you like to add to your minestrone soup.

Crockpot-Minestrone-soup-slow-cooker

It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by klegyrl 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!

Here are some of the slow cooker recipes we’ve featured this month:

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

Slow Cooker Crock Pot Mashed Potatoes

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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-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! 

Crock-Pot-Programmable-Cook-and-Carry

Amazon just dropped the price on this Crock-Pot SCCPVL610-S Programmable Cook and Carry Oval Slow Cooker to $39.91, which is the lowest price it’s been on Amazon. Regular price is $60.

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Slow Cooker Crockpot Turkey White Bean Chili with pumpkin

This recipe was originally published in October 2012, but I’m bringing it back because it’s so good. 

This recipe is delicious! I admit, I was a little leery when I read that it had pumpkin in it. I’m not a huge savory pumpkin flavor fan – but Jenny who submitted the recipe for Crock-tober assured me you can’t taste the pumpkin. She was right! It gives it a brilliant orangish fall color and makes it creamer than other chili variations that I’ve tried. Plus you can sneak in some “vegetables” for your kids.

I used my homemade pumpkin puree that was super easy to make (shown frozen flat in the photo above).

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 - 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! (Source: Skinny Taste)

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 crockpot baked potatoes

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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 Salsa Verde Beef

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Slow Cooker Salsa Verde Beef

This slow cooker salsa verde beef recipe apparently makes “the best tacos I’ve ever had,” per my handsome husband. He said this and I found myself slightly offended, and I replied, “But I’ve made you so many tacos. . . ” And he replied with a smile, “Well you made these, too.”

In the nearly 10 years I’ve been married to this man, he’s never complained, ever, about a meal I’ve made. At worse, he’ll just eat it and be done (bless him for that). He’s always complementary, even when I know he’s fibbing just to make me feel appreciated for cooking a meal. But I don’t think I’ve ever heard so many compliments about any particular recipe. Really. It was a hit.

So yes, I can pretty much plan on making this Slow Cooker Salsa Verde Beef recipe many times again, since now every other taco recipe I have up my sleeve will be compared to the “best taco recipe I’ve ever had,” declaration. They were really good, I agree. Even my kids had seconds.

I think this would be an wonderful recipe to make for a taco bar if you want to take it up a notch from the typical hamburger tacos. Taco bars are great ways to serve lots of people with a meal that allows them to adapt it with the toppings they like. Or make these into nachos for a party-size appetizer.

INGREDIENTS

3-pound boneless rump or chuck roast, cut into 1.5 inch cubes

1/2 Cup diced onion

1 Tablespoon chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp salt

1 cup salsa verde (you know, salsa that is green)
I used mild, use whatever spice level you’d like

1 Tablespoon olive oil 

HOW TO PREPARE

1.) Heat oil in a large skillet. Add beef cubes and brown all sides. Work in batches if you have to.

2.) Transfer meat to 5-quart slow cooker. Add onions to the drippings in the skillet and saute until they are slightly brown. Stir in the spices and cook for about one minute. Add the salsa and stir, scraping up any brown bits.

3.) Add this salsa, onion, seasoning mixture to the beef in the slow cooker. Cook on low for 6-8 hours or high for 4 hours. The meat should be very tender and shred easily when it’s stirred.

Slow-Cooker-Beef-Salsa-Verde-Crockpot

I didn’t stir mine much, so it stayed in cube form for the most part. We topped with lettuce, cheese, tomatoes, avocado and sour cream to make tacos. I would have added olives if I had them. I think it would taste great on a layer of chips and topped with nacho toppings.

Crockpot-Slow-Cooker-Beef-Salsa-Verde-tacos

It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by Brooke K. 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!

This recipe is adapted from the Salsa Verde recipe in the awesome cookbook Not Your Mother’s Make-Ahead and Freeze Cookbook (NYM Series) available on Amazon) 

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

Crockpot Slow Cooker Pot Roast (Mississippi roast recipe)

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Crockpot Pot Roast

This isn’t the first crockpot pot roast recipe that I’ve made, but it is now my favorite. The way this browned up and seasoned was amazing for being in a slow cooker. It was incredibly easy and my entire family loved it.

This recipe was sent in my Karri as part of our Crock-tober series. She said she found the crockpot pot roast recipe on Pinterest so I did some digging and discovered this is also called Mississippi pot roast and apparently it’s a very popular crockpot pot roast recipe! I could not find an original source but did find that it is on many, many blogs. It’s now on my list of favorite beef pot roast recipes!

Pot-roast-crockpot-slow-cooker-pepperonchinis

INGREDIENTS

Beef roast 3-4 pounds
I used a bottom round roast that was 2.5 pounds

Butter, a whole stick

Package of Ranch dressing powder

Package of Au Jus mix 

5-7 pepperoncinis

Crockpot-Slow-cooker-pot-roast-mississippi-roast

HOW TO PREPARE

1.) Put pot roast in bottom of crockpot

2.) Sprinkle with ranch dressing powder and Au Jus mix.

3.) Put the butter on top of the roast. I quartered mine. But I don’t think it matters.

4.) Cook on low in slow cooker for 5-7 hours

5.) Serve with mashed potatoes, on a sandwich, or just plain (like we did!)

Crockpot-pot-roast-slow-cooker-recipe

Crockpot-pot-roast-slow-cooker

I didn’t touch the pot roast the entire time it was cooking. I didn’t flip it or move it and I left the lid on the slow cooker the whole time. The top caramelized similar to how I’ve seen on prime ribs and it smelled like my mom’s prime rib. Nom nom.  You can probably serve with the juice to keep it moist or I bet you whip up a pretty good gravy with it!

It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by Karri M. 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!

I couldn’t find the original source of this recipe, but Food.com is one of many, many places I found it online.

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