3-Ingredient Slow Cooker BBQ Meatballs

I'm sitting here drinking an iced coffee and I'm watching The Real Housewives of Orange County.  It's super windy and cold outside, so I turned on my heater for the first time.  It's just been a nice and cozy day.  Something that would make the day even cozier are these meatballs.  

I am a huge fan of these super simple and delicious meatballs.  They start with some bbq sauce, grape jelly and a bag of frozen meatballs.  Throw those three ingredients into the slow cooker and a few hours later, you will be enjoying these warm and comforting meatballs.  You can serve them as an appetizer or as a main dish with a side of mashed potatoes and rolls.  

You might also like:

Sweet and Sour Meatballs

Stroganoff Spaghetti and Meatballs

Easy Teriyaki Meatballs

Twice Baked Potatoes

3-Ingredient Slow Cooker BBQ Meatballs
adapted from: Mary W.
(Printable Recipe)

1 (32 oz.) Pkg. Frozen Meatballs (about 2 Lbs.)
1 (17.5 oz.) bottle hickory smoke bbq sauce
1 (12 oz.) jar grape jam/jelly

Pour bbq sauce and grape jam into a slow cooker and stir together.  Add the frozen meatballs; stir to coat all meatballs in sauce.  Cook on low for around 4 hours or until meatballs are completely warmed through.  Serve as an appetizer or as a main dish.  

Note: If you can't find the exact size package of each ingredient, just use the closest you can find and it'll be fine. 

Slow-Cooker BBQ Ribs (Fall off the bone tender)

My Father-In-Law makes the best ribs.  He spends all day smoking them and then grilling them to perfection.  They taste absolutely amazing and can't be beat.  

This recipe is for all of us rib lovers that need a super easy recipe that has great results with very little hands-on time.

These ribs start out with a dry rub and are cooked in the slow-cooker without adding any additional liquid.  The ribs will release their own liquid as they cook and there is no need to add any extra.  Then, once they are tender, you brush them will barbecue sauce and broil until they are charred and absolutely perfect.

These ribs are so so so tender.  You can pull the bone out without any effort.  These will definitely satisfy that rib craving.  I served mine with My Favorite Twice Baked Potatoes and it was an incredible Sunday dinner.  

Slow-Cooker BBQ Ribs
(Printable Recipe)

1 1/2 Tbl. smoked paprika
1 Tbl. packed light brown sugar
1 Tbl. kosher salt
2 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
2 (2 1/2 - 3 Lb.) racks St. Louis-style spareribs, cut each rack in half
1/2 c. favorite barbecue sauce, or more, if desired

In a small bowl, combine paprika, brown sugar, salt, pepper, onion powder and garlic powder; set aside.  Pat ribs dry with paper towels and coat all over with rub.  Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow-cooker (ribs will overlap).  Cover and cook until ribs are just tender, around 6 to 7 hours on low.  

Line rimmed baking sheet with aluminum foil and set a wire rack in pan.  Using tongs, carefully transfer ribs, meaty side up, to prepared rack.  Let ribs sit for 10 minutes to allow surface to dry out.  Adjust oven rack 3 inches from broiler element and heat broiler.  Liberally brush ribs with 1/2 cup of barbecue sauce and broil until sauce begins to char, about 4 minutes.  Remove ribs from oven, brush with additional sauce, if desired.  Tent with foil and allow to rest for 20 minutes.  Cut ribs in between bones to separate and serve.  

Jenn's Notes:  This also works if you want to cover the ribs with the rub the night before, wrap in plastic wrap and refrigerate overnight.  Then, add to the slow-cooker in the morning.  

Cooking method and rub adapted from: Cook's Country 

My Favorite Twice Baked Potatoes

Sweet and Sour Meatballs PLUS Our Sweet Basil Kitchen Cookbook

I am super excited to tell you guys about a fantastic new cookbook!  Cade and Carrian from Oh Sweet Basil have a new cookbook, Our Sweet Basil Kitchen,  that was just released yesterday.  This husband-and-wife cooking duo are one of my favorites.  Carrian is such a beautiful person, inside and out and I am so happy for her and her husband.  They did an amazing job with this book and you can tell they are really passionate about cooking and sharing recipes with all of us.

This cookbook is loaded with more than 100 recipes.  From the first recipe all the way to the last, your mouth will be watering.  There are so many unique flavor combinations and recipe mash-ups.  They take recipes that are already delicious up to another level and make them extra-delicious.  Like instead of Banana Cream Pie, they created Dulce De Leche Banana Cream Pie and instead of Baked French Toast, you get Peach Cobbler Baked French Toast.  Holy yum.  Seriously, these recipes all sound amazing and the gorgeous photos will convince you to cook your way through this cookbook in no time and I bet you will be inspired to come up with some of your own unique recipe mash-ups.  

Some of the other recipes I can't wait to try are: Pumpkin Spice Pancakes with Cinnamon Syrup, Pea Pasta Salad, Steak Burritos with Grilled Zucchini, Raspberry Lemon Tart Bars and Fudge Brownie Cookies.

I made the Sweet and Sour Meatballs and I am obsessed.  These things are so dang good.  The last time I attempted to make meatballs, they fell apart and stuck to the pan.  This recipe is perfect, because you bake them in the oven and don't have to worry about frying them.  Or, they also include instructions for cooking these in the slow cooker.  

The meatballs on their own have so much flavor and I am seriously planning on using this meatball recipe for all kinds of other dishes.  BUT, when you add this fantastic sweet and sour sauce, they are incredible.  A new favorite recipe for sure.  I will be making these a lot and I can't wait to find more favorite recipes from this book.

Sweet and Sour Meatballs
From: Our Sweet Basil Kitchen
(Printable Recipe)

2 Lbs. ground beef (85/15 mix works best)
2/3 c. panko bread crumbs
2 Tbl. dry minced onion
1 large egg
1/4 c. coconut milk
1 1/2 tsp. ground ginger
2 tsp. salt
1/4 tsp. ground black pepper
1 Tbl. canola oil
1/3 c. chopped red bell pepper
1/3 c. chopped yellow bell pepper
1/3 c. chopped green bell pepper
1 clove garlic, minced fine
1 1/2 tsp. onion powder
1/2 c. rice vinegar
1/2 c. ketchup
1/4 c. low-sodium soy sauce
2 c. granulated sugar
1/8 tsp. sesame oil
1/2 (11 oz.) can mandarin oranges, smashed with their juices
2 - 3 Tbl. cornstarch
1/4 c. cold water
sesame seeds, for garnish
green onions, for garnish
rice, for serving

Preheat oven to 400 degrees.  Grease a 9x13-inch baking pan.  Or, if using a slow cooker, lightly oil the cooking insert.  To a large bowl, add ground beef, bread crumbs, onion, egg, coconut milk, ginger, salt and pepper.  Mix with your clean hands until just combined.  Rub a little oil on your hands and then roll the meat mixture into 1-inch balls (or use a cookie scoop).  Place meatballs in prepared baking pan or slow cooker.

Bake 20 minutes in the preheated oven OR set slow cooker to low and bake, covered with sauce, 3-4 hours.  

To make the sauce:  In a medium saucepan over medium heat, add the oil, chopped peppers and garlic.  Sauté until tender, about 3 minutes, stirring frequently.  Add the onion powder, vinegar, ketchup, soy sauce, sugar and sesame oil.  Stir to combine and then add the oranges and juice.  Bring to a boil.

Meanwhile, stir the cornstarch and water together and then whisk into the sauce.  Bring back to a boil, then reduce heat to medium-low and simmer 10 minutes.  Serve over meatballs with sesame seeds and green onions to garnish.  Makes around 35 meatballs.  Serves: 6   

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Slow Cooker Chicken Enchilada Quinoa

I am turning to my slow cooker more and more lately.   I used to make big Sunday dinners (sometimes I still do), but lately there is just something so relaxing on Sunday knowing that my dinner is cooking away in the slow cooker and I hardly need to do anything at all.

 I have made this slow cooker chicken enchilada quinoa many many times and it's delicious.  The quinoa gets really soft during cooking and when mixed with the crisp corn, soft beans and tender chicken, it's a fantastic combination.

This easy, protein-packed meal, is perfect for a week night or Sunday dinner.  It also tastes amazing leftover.    

You might also like:

Slow Cooker Cream Cheese Chicken Chili

Slow Cooker Fiesta Chicken

Slow Cooker Tex Mex Chicken

Cheesy, Chicken, Broccoli and Quinoa Casserole

Slow Cooker Chicken Enchilada Quinoa
adapted from: Le Creme de La Crumb
(Printable Recipe)

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
2 (10 oz.) cans of red enchilada sauce, divided
1 (10 oz.) can Rotel (diced tomatoes with green chiles), undrained
1 c. un-cooked quinoa
1/2 c. water
1 1/2 tsp. cumin
1 1/2 tsp. garlic powder
salt and pepper
2 boneless skinless chicken breasts
4 oz. cream cheese (I use light)
juice of 1/2 a lime
optional: chopped cilantro, sour cream, diced green onions, diced avocado, shredded cheese, diced tomatoes

Add black beans, corn, 1 can of enchilada sauce, Rotel, quinoa, water, cumin, garlic powder and a little salt and pepper to a slow cooker and stir together.  Place two large chicken breasts on the top.  Pour remaining 1 can of enchilada sauce on the top.  Cover and cook on low for 4-5 hours or until chicken is cooked through.  When chicken is done, shred.  

Add cream cheese and lime juice and allow to cook for about 10 more minutes.  Stir together until cream cheese is melted and completely dissolved into the mixture (I use a silicon whisk to mix it).  Serve with desired toppings.  Makes 5-6 servings.

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Slow Cooker Buffalo Chicken Lettuce Wraps and Skinnytaste Cookbook Review

Hello, 2017!  What a year 2016 was and I know 2017 will be even better.  Thanks to all of you for coming back and reading this little blog of mine.

Of course we need to start the year off with a healthy recipe and this is an amazing healthy recipe that I know you will love.

I crave these lettuce wraps all the time.  They taste incredible and I really really like them.  Crisp lettuce leaves are filled with tender buffalo shredded chicken, crunchy carrots and celery and a creamy bleu cheese dressing.   

The chicken ingredients are so simple, but the flavor is so good.  The bleu-cheese dressing is delicious and I plan on using this for my new go-to bleu cheese dressing.

These lettuce wraps came from Skinnytaste Fast and Slow, by Gina Homolka.  This healthy cookbook will come in handy this time of year when I am trying to eat healthier.

This book is filled with 140 recipes that are divided into 11 sections from Healthy Mornings, Zoodles, Squashta, Pasta and Sauce, Meat Lover Mains, Meatless Mains, The Sweeter Side and more.  Each recipe includes nutritional information, so you know exactly what you are eating and each recipe has a "Recipe Key" which will let you know if it's quick, vegetarian, gluten-free, dairy-free, freezer-friendly and if it's made in a pressure cooker or a slow cooker.

The recipes are unique to me and most of which I have never seen in other healthy cookbooks, like Slow Cooker Goulash with Sauerkraut, Pizza-Stuffed Chicken Roll-Ups, Butternut Squash Noodles with Pancetta and Poached Egg and Slow Cooker Chocolate Swirl Banana Bread.  Most recipes are loaded with vegetables (which I love).  These recipes are all well-written, the layout of the book is easy to read and the photographs are beautiful (almost every recipe has a photo).

Some of the recipes I can't wait to try are: Cauliflower "Fried Rice",  Slow Cooker Indian Chicken and Peas, Santa Fe Turkey Egg Rolls with Avocado Ranch Sauce, Chicken and Zucchini Noodles with Black Bean Sauce, Slow Cooker Banh Mi Rice Bowls and Egg Rolls Bowls.

Overall, if you want to be introduced to some new healthy recipes, then you will probably like this cookbook.  

I received this book from Blogging for Books for the purpose of this review.  However, all opinions expressed herein are my own.

Slow Cooker Buffalo Chicken Lettuce Wraps
adapted from: Skinnytaste
(Printable Recipe)

1 1/2 Lbs. boneless, skinless chicken breasts
1 medium celery stalk
1/2 medium onion, chopped
1 garlic clove
2 c. low-sodium chicken broth
1/2 c. cayenne pepper sauce (such as Frank's RedHot Original)

Blue Cheese Dressing
6 Tbl. low-fat buttermilk
1/4 c. light mayonnaise
5 Tbl. crumbled blue cheese
2 Tbl. chopped scallion, white parts only
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried parsley flakes
1/8 tsp. kosher salt, or to taste
freshly ground black pepper, to taste

For Serving
12 outer lettuce leaves, such as green leaf, red leaf or iceberg
3/4 c. shredded carrots
3/4 c. 2-inch long celery matchsticks (from 2 large stalks)

For the chicken:  Add the chicken, celery, onion and garlic to a slow cooker.  Pour in enough broth until it almost covers the chicken.  Cover and cook on high for 2 hours or low for 4 hours, or until the chicken is cooked through.  Remove the chicken from the slow cooker and discard the liquid and vegetables.  Shred the chicken with 2 forks and return it to the slow cooker.  Add the hot sauce and cook on high for 30 minutes.

For the bleu cheese dressing:  Combine all ingredients in a medium bowl and stir until well combined.  Refrigerate until ready to serve.  

To serve: Put 2 lettuce leaves on each of 6 plates.  Place a generous 1/4 cup of chicken on each leaf, top with 1 Tablespoon shredded carrots, 1 Tablespoon celery and 1 Tablespoon of the dressing.  Serves: 6.

Per Serving: 2 wraps = 210 calories, 8.5 g. fat, 5 g. carbohydrate, 1.5 g. fiber, 27 g. protein

Jenn's Notes:  For the chicken, I used 2 celery stalks, garlic powder instead of 1 garlic clove and 1 (14.5 oz.) can of chicken broth instead of 2 cups.  I also added some of the cooking liquid back to the shredded to chicken so it was a little juicy.

4-Ingredient Slow Cooker Mexican Shredded Chicken (Go-To Recipe)

This has been my go-to recipe for shredded Mexican chicken for years.  It's so simple and you end up with juicy, tender and flavorful chicken that can be used in so many dishes . . . tacos, enchiladas, quesadillas, chili, nachos, burritos, etc . . .  This time, I added some barbecue sauce to the leftover and topped a cheese pizza with it and it was amazing.   

I always have these four ingredients on hand, so if I decide I want this for dinner, I can throw the ingredients in the slow cooker without having to plan ahead and make a special trip to the grocery store.

All you do is add some chicken broth, chicken breasts (I use frozen chicken breasts) and taco seasoning to a slow cooker.  Cook on low for around four hours, shred the chicken, add some of the cooking liquid and a can of diced green chiles and that is it . . . dinner is served!!  Everyone needs to have this recipe on hand.  If you are serving this to kids that don't like spice, you can always omit the can of green chiles.  

You might also like:

Slow Cooker Pineapple Salsa Chicken Tacos

Baked Honey Lime Chicken Taquitos with Green Chile Sour Cream

Crunchy Shredded Pork Tacos

Chicken Enchiladas

4-Ingredient Slow Cooker Mexican Shredded Chicken
From: Jenn@eatcakefordinner
(Printable Recipe)

3-4 large boneless, skinless chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained

Pour chicken broth into slow cooker.  Add the chicken breasts and top with taco seasoning.  Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through.  Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy.  Add the undrained can of green chiles and stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve. Makes 3-4 cups of shredded chicken.   

Slow Cooker Ham and Beans

"The Mr. " has been asking me to make him ham and beans for years and years.  He used to eat it growing up and I had never had it.  Honestly, it didn't sound that great to me, so I never made it.

BUT, we cooked a ham for Christmas and he made sure we froze the ham bone, so I could finally make him ham and beans.  I looked up quite a few recipes, before deciding on this one.  The brown sugar is what sold me.  

I ended up loving this.  Who knew something with so few ingredients and simple ingredients could be so delicious.   The ham got so tender that it just fell apart and shredded beautifully and the flavor was outstanding.  

Every recipe I looked up seemed to serve this with cornbread, so that is what I did.  This was fantastic and every time I make ham from now on, you better bet that I will be saving the bone.

Slow Cooker Ham and Beans
adapted from: Mommy's Kitchen 
(Printable Recipe) or (Printable with Picture)

1 lb. (16 oz.) dried Great Northern Beans
1 meaty ham bone and leftover ham (around 1 - 1 1/2 lbs.)
3/4 c. chopped onion
salt and pepper, to taste
water, enough to cover the beans
3-4 Tbl. light brown sugar

Sort the beans for any pebbles and rinse them under cold water.  Place beans in a large bowl and cover them with water.  Allow to soak overnight.  In the morning, drain the beans and add them to the slow cooker.  Add the ham bone and leftover ham, chopped onions, some pepper and enough water to cover the beans by about 2-inches.  Cover and cook on high for one hour, then reduce to low and cook for four more hours or until beans are tender.

When beans are tender, remove some of the liquid and discard.  I removed about 2 cups, but it will depend on how thick or thin you want the beans to be.  Remove the ham bone.  Shred the ham that has fallen off.  Stir in brown sugar, to taste.  Taste and season with salt and pepper, if needed.  Serves 6 or so people.  

Jalapeno Cheddar Honey Cornbread

White Chicken Chili Baked Taquitos

I absolutely LOVE white chicken chili, but I don't always feel like eating chili when it's screaming hot outside? 

I had this amazing idea while I was getting ready the other day.  A white chicken chili baked taquito.  Oh yeah!  They aren't actually stuffed with chili, but they are filled with the same ingredients that go into white chicken chili.  Shredded chicken, white beans, diced green chiles, cumin, cilantro and cheese.  To make it a creamy filling, I added just a little bit of cream cheese. 

 If you like the flavor of white chicken chili, then you will go nuts over these taquitos.  

I am so super pleased with this recipe.  These taquitos turned out so so so AMAZING!!!  I can't wait to eat them again :)  These get plenty crunchy by baking them and there is no need to fry them in oil.  

You might also like:

Baked Honey Lime Chicken Taquitos

Baked Tex-Mex Taquitos

Slow Cooker White Chicken Chili

White Chicken Chili Baked Taquitos

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 large chicken breasts

2 Tbl. taco seasoning

1 c. water or low-sodium chicken broth

1 (15 oz.) can white beans, drained and rinsed

1 (4 oz.) can diced green chiles

2 oz. cream cheese

1/2 - 3/4 tsp. cumin, to taste

2 Tbl. chopped cilantro

1 c. shredded Cheddar or Monterey cheese

7-8 soft tortillas (I use half corn and half flour)

cooking spray

kosher salt

Place chicken breasts, taco seasoning and water or broth in a slow cooker.  Cook on low until chicken registers 165 degrees on an instant-read thermometer.  I used frozen chicken breasts and cooked on low for four hours.  When chicken is cooked through, remove from slow cooker and shred (you should have around 2 1/2 cups of shredded chicken or so).  

Drain liquid from slow cooker and add the shredded chicken back in along with the white beans, diced green chiles, cream cheese, cumin and chopped cilantro.  Cover and heat on warm until cream cheese is softened, about 5 minutes.  Stir together until creamy.  

Preheat oven to 425 degrees.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide filling between tortillas and top each with some shredded cheese.  Roll up tightly and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray (this makes for a much easier clean up).  Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.  Bake for 15-20 minutes or until crispy.  Serve.

Jenn's Notes: You could get more or less taquitos depending on the size of tortillas you use.  I like to serve mine with a little sour cream that I mix with green salsa for dipping.     

 Linked up to Weekend Potluck!

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Slow Cooker Pineapple Salsa Chicken Tacos

Okay, something really weird just happened and I am soooo mad.  My whole post disappeared and now I am having to re-type the entire thing.  Grrr. . . good thing I have a batch of my favorite caramel popcorn in the oven and in about 30 minutes, I will feel a lot better!!  Yes, you bake the popcorn and it gets crunchy and amazing. 

Aneeways, I made these tacos for dinner.  They turned out extremely good.  Especially when topped with this Pineapple Avocado Salsa.  

Incredibly easy - You add three ingredients to the slow cooker along with the chicken.  Sweet fruit preserves mixed with spicy salsa and taco seasoning creates a sweet and tender meat and when combined with all the toppings, you will have one flavor-loaded taco. 

I can't wait to make these again and again.  

Slow Cooker Pineapple Salsa Chicken Tacos
(Printable Recipe) or (Printable with Picture)
3-4 chicken breasts
1/2 (18 oz.) jar pineapple preserves or apricot-pineapple preserves
1/2 (24 oz.) jar Pace Picante Salsa (I used medium)
1 Tbl. taco seasoning, or to taste

For Serving:
7-10 crunchy taco shells
sour cream
lettuce
Feta cheese
Pineapple Avocado Salsa

Place chicken breasts into the bottom of the slow cooker.  Combine preserves, salsa and taco seasoning and pour over chicken.  Cover and cook on low for 4-5 hours or until internal temperature of chicken registers 165 degrees on an instant-read thermometer.  Remove chicken and shred.  

Add some of the liquid from the slow cooker to the shredded chicken to keep it juicy and moist.  I added around 3/4 - 1 cup or so.  Taste chicken and add more taco seasoning, if needed.  Discard remaining liquid in the slow cooker.  Return chicken to slow cooker and heat on warm until ready to serve.  Serve in crunchy taco shells with desired toppings.  Makes 7-10 tacos.   

slightly adapted from: The Frugal Girls

 Tyler Florence's Guacamole

 Pineapple Avocado Salsa

Easy Slow Cooker Loaded Potato Soup {Shortcut Recipe}

 Want to hear a genius idea?  Using diced hashbrowns for potato soup.  Have you ever thought of that before?  This is my new favorite shortcut for potato soup.

My Sister-in-Law sent me this recipe and I made it within a few days.  I knew it would be good thanks to that amazing list of ingredients, yet when I tasted it . . . I was still blown away by how delicious it is.     

I have now made it many times and we even made it for a work party and it was a huge hit.  There were A LOT of recipe requests and everyone was amazed when they saw how easy it is to make.

You really have got to try this easy creamy soup.

You might also like:
My Favorite Twice Baked Potatoes
Hash Brown Taco Casserole
Copycat Olive Garden Chicken and Potato Florentine Soup

Easy Slow Cooker Loaded Potato Soup

From: Kim H.
(Printable Recipe) or (Printable with Picture)

1 (30 oz.) bag frozen diced hash browns

1 (32 oz.) box chicken broth

1 (10.5 oz.) can cream of chicken soup

3 oz. Real bacon bits

1 (8 oz.) pkg. cream cheese

1 c. shredded Cheddar cheese

salt and pepper, to taste

chopped green onions, for garnish

Put hash browns in the slow cooker.  Add the chicken broth, cream of chicken soup and half of the bacon bits.  Cook on low for 6-8 hours, until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes and place in the slow cooker.  Mix a few times throughout the hour before serving (I like to use a silicon whisk to help the cream cheese completely dissolve into the soup).  Season with salt and pepper, to taste.  Garnish with additional bacon bits, shredded Cheddar cheese and chopped green onions and serve.  Serves: 4-5 people.   

Jenn's Notes: I like to use O'Brien hash browns with onions and diced peppers.  I usually use low-sodium chicken broth, 98% fat-free cream of chicken soup and 1/3 less fat cream cheese and it's still fabulous.  My potatoes are usually tender right around 6 hours.