Creamy Crock-Pot Red Beans Recipe

I’ve pretty much been called the Master of Red Beans and Rice. But, I prefer the title “Red Bean Queen”. Or maybe, “The Sensei”! Anyway, I love making some dang on red beans! I’ve worked hard at perfecting the taste and texture in different cooking methods. There’s the stovetop version and the pressure cooker one. But, I was missing the slow cooker method. Not anymore!

It’s a dump and go slow cooker meal. Don’t we love those? I brown the sausage. Then, saute the veggies, the Trinity, in those yummy and flavorful sausage drippings. After that’s done, you just dump it all into the slow cooker along with quick soaked, red beans.

Crockpot Red Beans and Rice Recipe

Ingredients

  • 1 lb dry red beans
  • 1 lb sausage coined
  • 1 diced onion
  • 1 diced bell pepper
  • 2 celery stalks diced
  • 5 cups water
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 2 chicken bouillon cubes
  • 5 TBS butter
  • Cajun seasoning and black pepper to taste

Instructions

  1. Sort beans to remove the bad ones and rinse well.
  2. Add the beans to a large pot and cover them with about 2 inches of water
  3. Bring the pot to a boil
  4. Boil for 5 mins then turn off the heat
  5. Allow the beans to soak in the pot for 20-25 mins
  6. Drain water off of the beans; set aside
  7. Brown sausage in a pan
  8. Remove sausage leaving sausage drippings in pan. Set aside.
  9. Add the onion, bell pepper, and celery to the same pan.
  10. Sauté for 3 minutes
  11. Spray the slow cooker with nonstick cooking spray
  12. Add in all ingredients EXCEPT the butter, Cajun seasoning, and black pepper
  13. Stir well.
  14. Cover with the lid and cook on HIGH for 4 hours
  15. Stir in the butter
  16. Season to taste with the Cajun seasoning and black pepper.
  17. Cover and continue cooking on HIGH for 1 hour.
  18. Remove the lid and stir
  19. Allow the beans to cook on HIGH for the last hour uncovered. Do NOT place the lid back on the slow cooker during the final hour of cooking.
  20. Serve over warm rice.
  21. Enjoy!

Crockpot Chicken Spaghetti Recipe

Easy dinners are my thing. And the Crock-Pot makes things even more convenient. My Chicken Spaghetti recipe has been a favorite on the site for awhile. I decided to make it more fuss free by sharing the slow cooker version!

Don’t be afraid! I know this dump and go method looks gross. Trust the process! It all adds to the ease of this recipe. Just pour in the goods, cover it all with a lid, and go on about your life.

Kid approved! This Chicken Spaghetti made in a slow cooker is magically delicious. That was corny. But, this stuff is a life saver for busy households! It stretches and goes a long way. Serve with a veggie and some crusty bread. Dinner is served!

Happy Cooking,

B. Coop

Crockpot Chicken Spaghetti Recipe

Ingredients

  • 3 boneless skinless chicken breasts
  • 1/3 cup diced onion
  • 1/3 cup diced bell pepper
  • 1 diced celery stalk
  • 1 TBS seasoned salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups chicken broth
  • 10.5 oz can cream of chicken soup
  • 10.5 oz can cream of mushroom soup*
  • 10 oz can rotel
  • 1 cup half and half or milk
  • 2 cups American cheese cubed
  • 4 oz cream cheese cubed *optional*
  • 1 lb thin spaghetti uncooked
  • 1 cup shredded Cheddar cheese
  • Parsley to garnish

Instructions

  1. Spray crockpot with nonstick cooking spray
  2. Add in the first 11 ingredients
  3. Place the lid on a cook on LOW for 4 hrs or on HIGH for 2 hrs
  4. Remove the chicken and shred it.
  5. Pour in the half and half or milk
  6. Stir
  7. Add in the American cheese and cream cheese
  8. Add the spaghetti and press it down into the liquid. Make sure the spaghetti is complete covered.
  9. Add the chicken back in
  10. Place the lid back on
  11. Cook on HIGH until the spaghetti is completely cooked; check every 15 minutes
  12. Stir well
  13. Taste and adjust seasoning as desired
  14. Garnish with fresh parsley
  15. Enjoy!

Stuffed Crawfish Bread Recipe

Stuffed Crawfish Bread Recipe

Ingredients

  • 1 lbs crawfish tails
  • 2 tubes crescent rolls or sheets
  • 3 TBS butter
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • 1 TBS minced garlic
  • 1 TBS Cajun seasoning
  • 2 tsp onion powder
  • 1-2 tsp liquid shrimp and crab boil
  • 4 oz cream cheese softened
  • 1 heaping TBS mayo
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 4 slices Mozzarella cheese
  • 2 TBS fresh chopped green onions
  • 1 egg
  • 2 TBS water

Instructions

  1. Preheat oven to 350°F
  2. Melt butter in a pan
  3. Add in the onions and bell peppers
  4. Sauté for 3-4 minutes
  5. And in the garlic
  6. Sauté for 30 seconds
  7. Stir in the crawfish tails
  8. Add the Cajun seasoning, onion powder, and liquid shrimp and crab boil.
  9. Stir for 4 minutes or until crawfish are hot. Do not overcook the crawfish.
  10. Remove from heat
  11. Add the cream cheese into a mixing bowl
  12. Pour the crawfish mixture on top.
  13. Add in the mayo, Parmesan cheese, Monterey Jack cheese, and green onions.
  14. Stir well to combine.
  15. Unroll the tubes of dough and place them parallel to each other onto a parchment paper lined baking sheet. *
  16. Overlap the dough sheets by one inch, pressing them together to make one large sheet of dough.
  17. Pour the mixture evenly into the center of the dough.
  18. Lay the mozzarella slices on top of the crawfish stuffing.
  19. Using a knife or pizza cutter, cut 1 inch wide slits in the dough starting from the edge all the way to the crawfish stuffing.
  20. Fold each strip of dough across the mixture overlapping them with the strips on the opposite side in a braid like fashion.
  21. In a small dish, create an egg wash by whisking the egg with the water.
  22. Brush the egg wash over the top of the dough
  23. Bake, uncovered, for 25 minutes or until dough is golden brown.
  24. Allow it cool for 20 minutes before cutting.
  25. Enjoy!

Recipe Notes

*If using crescent rolls, press the perforated lines together.

Mardi Gras Pull Apart King Cake

Cookies, dough and active yeast scares the mess out of me! Oh, Hi! Sorry. I just got right to it. But, yeah! That whole bread making stuff…I’m not ready. So, that’s why I’ve been ignoring king cake recipe requests for two years! I know, I suck! But, I think I’ve come up with a healthy medium that will make all of us happy! Monkey Bread King Cake!

Thank God for that little white dough boy that made these magical tubes of cinnamon rolls! All you have to do is pop the top and bake! Perfect! Makes king caking a breeze! Cinnamon and sugar already included. They even added the frosting! Win!

Ditch the package instructions on those rolls, though. We’re going to make our own rules now. Just bake until golden. This will take about 25-30 minutes. Feels good not having to wait on yeast to rise, right?

This sauce is my favorite. It’s like pralines without the pecans. If you’re a fan of nuts, go ahead and add a few! That will take this every more over the top!

I combined the frosting from the rolls with cream cheese and a couple of extras to make this heavenly frosting. It’s the perfect foundation for the colorful sugars we’ll add next!

Definitely can’t celebrate Mardi Gras without the signature colors! Use a spoon to sprinkle on those sanding sugars. Perfect job for the kiddos! Let them make a mess! It tastes better.

Laissez les Bon Temps Rouler,

B. Coop

5 from 1 vote
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Pull Apart King Cake

Ingredients

  • 2 tubes cinnamon rolls not Grands
  • 4 TBS butter
  • 1 cup packed light brown sugar
  • 1/3 cup + 1 TBS heavy whipping cream
  • 1 TBS vanilla extract
  • 2 oz cream cheese softened
  • 2 frosting cups from the cinnamon rolls
  • 1 cup powdered sugar
  • green purple, and yellow sanding sugars
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 350°F
  2. Spray a Bundt pan with nonstick cooking spray
  3. Cut each cinnamon roll into 4 pieces
  4. Place half of the cinnamon roll pieces into the Bundt pan.
  5. In a saucepan, melt the butter
  6. Stir in the brown sugar, 1/3 cup of the heavy whipping cream, and the vanilla extract
  7. Bring to a low boil
  8. Lower the heat and simmer for 2 minutes while stirring.
  9. Remove from heat
  10. Pour half of the candied sauce evenly over the cinnamon roll pieces in the bundt pan
  11. Place the remaining pieces into the pan
  12. Then, pour the rest of the sauce over the cinnamon rolls.
  13. Bake, uncovered, for 25-30 minutes.
  14. Flip the Bundt pan over onto a cake plate
  15. Allow the cake to cool for 30 minutes
  16. In a mixing bowl, combine the softened cream cheese, frosting from the cups included in the cinnamon roll tubes, powdered sugar, and 1 TBS of heavy whipping cream.
  17. Whisk well.
  18. Pour the frosting over the king cake.
  19. Decorate the cake by sprinkling the sanding sugars on top.
  20. Enjoy!

Chicken Rigatoni Alfredo

This is by far the best pasta I’ve ever had! No, I’m not just saying that because I made it. It seriously is the best! Not only is the flavor incredible, it’s extremely easy to prepare. The chicken is juicy and and cut small enough to get a piece in every bite! Rigatoni is most popularly used in red sauce. But, it is perfect for Alfredo as well. Its cylindrical shape stores up the right amount of sauce to leave you pleasantly surprised when you chew. It’s easily become my favorite, go to pasta recipe! And I’m sure it will be yours as well.

5 from 2 votes
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Chicken Rigatoni Alfredo Recipe

Ingredients

  • 2 large boneless skinless chicken breasts
  • 1-2 TBS poultry seasoning
  • 1 TBS olive oil
  • 2 TBS butter
  • 1 1/2 cups diced mushrooms
  • 1 TBS minced garlic
  • 12 ounces broccoli florets
  • 1/2 tsp salt
  • 1 cup + 3 cups chicken broth
  • 2 cups heavy whipping cream
  • 8 ounces cream cheese softened
  • 1 TBS Italian seasoning
  • 1 TBS onion powder
  • 1 TBS Cajun seasoning or seasoned salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 1/2 cup shredded or grated Parmesan cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cups rigatoni
  • Fresh chopped basil to garnish

Instructions

  1. Preheat oven to 375°F
  2. Cut chicken into bite sized pieces and season with poultry seasoning
  3. Heat oil in an oven safe skillet
  4. Add in the chicken
  5. Allow the chicken to cook completely
  6. In a separate pot, bring 3 cups of chicken broth to a boil
  7. Stir in the rigatoni and cooking according to package instructions until it’s al dente.
  8. Remove the chicken from the skillet and set aside
  9. In the same skillet, add in the butter
  10. Once the butter melts, stir in the mushrooms and garlic
  11. Sauté for 30 seconds
  12. Add in the broccoli
  13. Sprinkle on 1/2 tsp salt
  14. Stir for one minute
  15. Pour in 1 cup of chicken broth
  16. Allow broth to simmer until it reduces
  17. Pour in the heavy whipping cream
  18. Stir in the cream cheese
  19. As the cream cheese melts, stir in the Italian seasoning, onion powder, Cajun seasoning, cracked black pepper, and garlic powder.
  20. Stir in the drained rigatoni and return the chicken back into the skillet
  21. Stir in 1 cup of Parmesan cheese and 1 cup of Monterey Jack cheese.
  22. Stir well.
  23. Top it with the remaining 1/2 cup of Parmesan and the 1/2 cup of Mozzarella
  24. Bake, uncovered, for 10-15 mins or until the cheese has melted.
  25. Garnish with fresh, chopped basil
  26. Enjoy!

Crock-Pot Jambalaya Recipe

There are countless slow cooker jambalaya recipes across our wonderful, worldwide web. To my dismay, none of them resembled the Jambalaya I’m used to. You know I had to change that! Growing up in Southern Louisiana, I’ve had my share of bowls of the best Jambalaya! The Jambalaya I’m accustomed to isn’t red. It’s more brown based. Instead of a soup being served over rice like Gumbo, our version is comprised of rice. It’s spicy goodness and I have to show to how it’s done in my neck of the woods!

All in the Seasoning

The heart of this recipe is the spiced broth! I like to start by blooming spices in chicken broth. I pour the broth in the bottom of my Crock-Pot, then pile on the spices! I do this because I do not season the actual chicken pieces. I solely rely on the broth to flavor the chicken. Works like a charm!

Release the Grease

Since we’re using a slow cooker, it’s impossible to achieve those nice crisp edges on our sausage coins. We have to brown them a bit before adding them in. You can do this by sautéing them on the stove. Or, popping them in the oven for a few minutes. I choose the oven. This will also reduce the amount of added grease in our dish from the sausages.

Ditch the Fork

Down here, we shred the chicken after it’s cooked. An easy way to do this is to dump the chicken into a stand mixer and let it rip! 30 seconds of mixing will yield perfectly shredded bird. No more forks!

Parboiled Rice is the Trick

Parboiled rice…I’ll give my beginner cooks a chance to google it. Got it? Cool. This is what I like to call “Jambalaya Rice”. The worst kind of situation is to have gummy rice in this dish. It’s not the business! Parboiled rice is also great to use in any slow cooker recipes containing rice. It’s cooks beautifully in Crock-Pots.

Don’t Forget the Shrimp

I totally did this initially. Prepared the dish and became so excited with the outcome that I forgot to incorporate the shrimp! It’s really perfect without the shrimp for those with allergies. You won’t miss it. But, my seafood lovers should definitely add in the shrimp!
Now, this is good ole Southeast, Louisiana Jambalaya!

Happy Cooking,

B. Coop

5 from 1 vote
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Crock-Pot Jambalaya Recipe

The absolute best Cajun style Jambalaya recipe. Patterned after the traditional Jambalaya served in southern Louisiana, the recipe is flavorful and filling. Loads of chicken, sausage, shrimp, and rice. This is a full meal all in one.

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 lb smoked sausage browned*
  • 1 lb large peeled raw shrimp
  • 1 onion finely diced
  • 1 bell pepper finely diced
  • 2 celery stalks finely diced
  • 1 TBS minced garlic
  • 3 cups chicken broth
  • 2-3 TBS Cajun or Creole seasoning
  • 2 TBS paprika
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 1 TBS Italian seasoning
  • 1 TBS tomato paste
  • 2 cups parboiled rice**
  • Fresh parsley to garnish
  • Nonstick cooking spray

Instructions

  1. Spray the slow cooker with nonstick cooking spray
  2. Pour in the chicken broth
  3. Add in the Cajun seasoning, paprika, onion powder, garlic powder, and Italian seasoning.
  4. Stir in the garlic and tomato paste
  5. Add the chicken thighs
  6. Add in the onion, bell pepper, celery, and smoked sausage
  7. Cover and cook on HIGH for 2 hours or on LOW for 4-5 hours.
  8. Remove the chicken and shred it.
  9. Return the chicken back into the slow cooker
  10. Taste and adjust seasoning as needed.
  11. Stir in the rice
  12. Cover and continue cooking on HIGH for 1 hour or on LOW for 2 hours.
  13. Stir in the shrimp.
  14. Cover and cook for an additional 20 minutes on HIGH or until the shrimp are fully cooked
  15. Stir and fluff.
  16. Garnish with fresh, chopped parsley
  17. Enjoy!

Recipe Notes

*To brown the sausage, place it into a shallow pan and bake on 375°F for 10 minutes.
**Using long grain white rice will alter the timing and texture. Parboiled rice is recommended for this dish.

Crock-Pot Brisket Recipe

Brisket can be a very intimidating meat. I know. Because, I was terrified of the thing for years! When I realized that I could prepare it in a slow cooker, a gain an instant sense of confidence. Do you really mean to tell me that I can cook a dang brisket in a Crock-pot? Hell yes!

My local meat market only had flat cut brisket available. That’s why the mine may look a bit different from the larger chunk you may be used to. No worries, though. This recipe will work for all cuts of brisket.

Don’t Lose the Fat!

The layer of fat on your brisket may be thick or thin depending on the cut you’re using. I prefer to have a 1/4 inch layer of fat on my brisket. I find that it keeps the meat perfectly juicy without an overload of thick fat covering the meat. But, you never want to trim all of the fat off your brisket. The fat has all of the flavor! I don’t add any additional liquid to my slow cooker. By the time the brisket is complete, you’ll find about 1 1/2 cup of liquid surrounding your meat. It’s all from the fat! It keeps the brisket nice and juice. Not to mention tender!

Rub-A-Dub

Feel free to use your favorite meat rub to make things easier. I used a delicious Applewood Chipotle rub and added about 1 TBS of salt to it as the rub isn’t salty enough for my taste in brisket. However, I do have an incredibly easy and flavorful homemade rub recipe. Very quick to mix up and it’s comprised of spices you probably already have in your spice rack. I’ll include it in the recipe below.

Even Cooking

When slow cooking any cut of beef, you would benefit from allowing it to come to room temperature before cooking. This will result in even cooking. You never want one or two areas of the meat to cook faster than the rest. After applying the rub, I allow the brisket to rest for about 30 minutes before placing it into the slow cooker.

Speaking of placing the brisket in the cooker, make sure you do it fat side up! This will cause all of those juices fat to seep down into the meat while slow cooking. Cool, right?

When your brisket is done, you can place it onto a baking sheet and broil it on center rack for about 5 minutes. This will char it a bit and give you those wonderful burnt ends we enjoy when brisket is barbecued. Or you can just enjoy this tender and juicy brisket as is! Totally up to you.

Another VERY IMPORTANT step is to rest the brisket before slicing! When you are done cooking, wrap the brisket in foil, and allow it to rest at room temperature for 45 minutes to an hour before slicing. This will allow the juices to settle. I know it’s torture to wait. Especially after smelling the goodness! But, trust me, it’ll be worth it.

Crock-Pot Brisket Recipe

This Brisket recipe is pretty much foolproof! The spice rub adds just the right amount of flavor. The slow cooker does all of the work. Let it cook while you sleep or work and forget about it!
Prep Time 1 hour
Cook Time 12 hours
Resting Time 45 minutes
Total Time 13 hours 45 minutes
Servings 6 people

Ingredients

  • 3-4 lb brisket
  • cooking spray

Brisket Spice Rub

  • 1/2 cup brown sugar
  • 1-2 TBS kosher salt per taste
  • 3 TBS smoked paprika
  • 2 TBS onion powder
  • 2 TBS garlic powder
  • 1 TBS Ancho chili powder
  • 2 tsp cracked black pepper
  • 1 tsp cayenne pepper
  • 1 tsp oregano

Instructions

  1. Mix all of the Brisket Spice Rub ingredients in a small bowl and set aside.
  2. Trim the fat side of the brisket until 1/4 inch of fat remains
  3. Evenly sprinkle the spice rub on all sides of the brisket; gently pat the rub into the meat
  4. Allow the brisket to rest at room temperature for 30-45 mins
  5. Spray the slow cooker with nonstick cooking spray
  6. Place the brisket into the slow cooker (Make sure that the fat side of the brisket is facing upward)
  7. Set the cooker on LOW and cook for 10-12 hours
  8. Place the brisket on a baking sheet and broil in the oven on the center rack for 3-5 minutes or until the meat is as charred as desired.
  9. Remove the brisket from the oven and wrap it in foil
  10. Rest for 45 minutes to an hour before slicing against the grain to serve
  11. Enjoy!

Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

My Cookies know that the most important element of any and every recipe to me is flavor. And I wholeheartedly believe in building flavors. You never want to rely on one aspect of a dish for flavor. It’s best to add and build it with each component. This is especially true when slow cooking. It provides the perfect scenario to layer on the taste! And my Cajun style smothered potatoes does not slack in taste.

Potatoe, Po-tah-toe?

I love russet potatoes in this recipe. However, any will do. Skin on or off? Totally up to you. Use the sausage of your choice as well. You always have the option of browning the sausage before adding them into the crockpot. I opted not to. I just add them in first, and add the other ingredients on top. Doing so will allow all of the grease and flavor from the sausage to meld with the broth and liquid shrimp and crab boil concentrate. And when you mix it all together in the end….whoa! Yeah. Flavors unite!

Cajun or Creole Seasoning? Doesn’t matter.

I keep the seasoning super simple. The Cajun or Creole seasoning and the shrimp and crab boil does all of the work! Just make sure you evenly distribute the seasonings while sprinkling them on top. Also, we don’t need much liquid at all. I add a splash just to keep the potatoes from sticking. It helps move the cooking process along as well.

Save the Best for Last

Allow the shrimp to chill in the fridge until the potatoes are fully cooked. You don’t want to overcook the shrimp. I give them a good 10-20 minutes to cook in the slow cooker. This is just the right amount of time for the shrimp to cook completely and soak up all of those spices. No need to season the shrimp. There’s plenty of seasoning in the crockpot to cover them.

This is basically a complete meal on its own. I add a green salad and call it dinner! Garnish with some chopped, green onions for freshness and it’s time to eat!

Happy Cooking,
B. Coop

5 from 1 vote
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Crockpot Cajun Smothered Potatoes with Sausage and Shrimp

Spicy and flavorful smothered potatoes with sausage and fresh shrimp made easy! Toss it into a slow cooker and forget it.

Ingredients

  • 1 lb smoked sausage coined
  • 2 lbs russet potatoes diced in 1/2 pieces
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 2 TBS Cajun or creole seasoning
  • 1 TBS onion powder
  • 1 TBS Herbes de Provence or Italian seasoning
  • 1/4 cup chicken broth
  • 1 TBS liquid shrimp & crab boil concentrate Garlic & Onion flavor
  • 1 lb uncooked shrimp

Instructions

  1. Spray the slow cooker with nonstick cooking spray
  2. Add the sausage
  3. Pour in the potatoes, onion, bell pepper, and garlic
  4. Sprinkle the Cajun seasoning, onion powder, and Herbes de Provence evenly on top.
  5. Mix the liquid shrimp and crab boil with the chicken broth
  6. Pour the mixture into the slow cooker
  7. Cover the cooker with the lid and cook on HIGH for 3 hrs or on LOW for 6 hrs
  8. Add in the shrimp and continue cooking for an additional 20 minutes or until the shrimp are completely cooked.
  9. Garnish with fresh green onions.
  10. Enjoy!

The Best Crock-Pot Chili Recipe

My proudest days come by way of reading emails of recipe praises from you guys. It truly makes it all worth it. One of the recipes prompting those emails is my Chili recipe. It’s a popular one. The spices blend seamlessly. And it’s a pretty easy dish to prepare you kind of just dump everything into the pot. I wanted to add a Crockpot version for good measure.

Ground or Roast?

Traditionally, a chuck roast was used in Chili. We converted it over to ground meat for ease over the years. Since, my other recipe uses ground beef, I thought it would be cool to show you how to prepare it with a roast. Which is better? Both.
I cut the roast against the grain into 1 1/2 inch chunks. The most important part is searing the beef. The foundation of a great Chili is the build up of flavors. This begins with the searing of the roast. Be careful not to crowd the pan. This will just boil the meat instead of searing it. Do a small amount in batches until all of the pieces have been browned.

Spice it Up!

Chili is all about the flavor! The spices have to be just right! Again, we’re building. I always start with the chili powder, because, well…we’re making chili for goodness sake! I use ancho. You should as well. It’s just better. And little bit more pricey. Just a tad. Sorry. But, you’ll thank me later.

Slow and Steady

Whether you make the chili in a Crockpot or over the stove, you must do it slowly. Chili isn’t a dish you want to rush. AGAIN we’re building flavors. I know you’re tired of me saying that. But, it really takes time. The longer you simmer, the better. And this roast won’t be fork tender. It will be spoon tender!

Fully Loaded

Load up your bowl of chili with all of the fixings or none. Totally up to you. Just know that avocados are insanely delicious in chili. Just trust me and try it! I love lots of sharp cheddar, sour cream, green onions, and avocados. Yep. Fully load that thang! But, serve it however you’d like.

Happy Cooking,

B. Coop

5 from 3 votes
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The Best Crock-Pot Chili Recipe

Ingredients

  • 3 lb chuck roast cut into 1 1/2 inch pieces
  • 1 TBS salt
  • 2 tsp black pepper
  • 2 TBS vegetable oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS diced jalapeños
  • 1 TBS minced garlic
  • 1 28oz can of crushed tomatoes
  • 1 14.5oz can of diced tomatoes
  • 2 TBS tomato paste
  • 2 15 oz cans of chili beans or red kidney beans (drained)
  • 2 TBS Worcestershire sauce
  • 1/3 cup ancho chili powder
  • 2 TBS light brown sugar
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 1 T Italian seasoning
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 cup beef broth
  • Salt and pepper to taste

Instructions

  1. In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
  2. Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
  3. Heat the vegetable in a pan.
  4. Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
  5. Remove the roast.
  6. In the same pan, add in the onion, bell pepper, and jalapeños.
  7. Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.
  8. Spray the Crockpot (slow cooker) with nonstick cooking spray.
  9. Add in the roast with the juices it’s rendered.
  10. Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.
  11. Stir well.
  12. Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
  13. Taste and adjust seasoning as desired.
  14. Serve with toppings of your choice.
  15. Enjoy!

Recipe Notes

Make sure that the chuck roast is at room temperature prior to searing. Remove it from the refrigerator 30 mins to an hour before preparing.

Honey Baked Ham Recipe

I’m not knocking anyone’s hustle. However, the price of a prepared honey, baked ham from a restaurant is expensive! Especially considering how easy it is to prepare your own. I know, I pay for convenience a lot, too. But, come on! This ham is way too simple not to do it yourself and save at least 30 clams!

First pro, the thing is already FULLY cooked! You’re basically just heating it up to serve. Make sure you purchase a spiral ham. It’s cooked and most of the time it’s already sliced! A win is a win.

I like to bake the ham for 10 minutes per pound. I start by warming the ham on 300 F for the bulk of the total baking time. Then, I add the glaze and continue baking for the last 30 minutes on 425F. This will render the perfect ham every time!

Glazed Like a Donut

The ham comes with a glaze packet. Yeah, throw it away. My homemade glaze is very simple with minimal ingredients. But, the flavor is incredible! I initially pour the glaze on the ham while the glaze is still hot and thin. This will help the flavor of the glaze penetrate the meat better. The glaze will thicken as it stands. So, I like to reserve a little of it to brush on the ham after it’s done baking right before serving.

Happy Cooking,

B. Coop

Honey Baked Ham Recipe

Delicious and incredibly easy to prepare honey baked ham recipe that is comparable to expensive restaurants.

Ingredients

  • 8-11 lbs spiral fully cooked ham
  • 4 tbs unsalted butter
  • 1 1/2 cup brown sugar packed
  • 1/2 tsp allspice
  • 1/2 tsp garlic powder
  • 1/4 cup pineapple juice
  • 1/4 cup Coca Cola
  • 1/2 cup honey

Instructions

  1. Preheat oven to 300°F
  2. Place ham in an aluminum foil lined roasting pan or a disposable roasting pan
  3. Cover the ham with foil
  4. Bake for 1 hour*
  5. In a sauce pan, melt the butter
  6. Stir in all remaining ingredients
  7. Simmer on medium heat for 5 minutes (Glaze will thicken as it stands)
  8. Remove the ham from the oven and discard the foil covering.
  9. Increase the oven temp to 425°F
  10. Pour and brush the glaze all over the ham evenly reserving 1/2 cup of the glaze for later.
  11. Place the ham back into the oven for 15 mins, uncovered.
  12. Remove the ham from the oven
  13. Pour or brush the remaining glaze over the ham
  14. Place the ham back into the oven for 15 additional mins. uncovered.
  15. Allow ham to rest for 10 minutes before serving.
  16. Enjoy!

Recipe Notes

*Heat the ham for 10 minutes per pound minus 30 mins. Example: if ham is 9 lbs, the total baking time will be 1 hour and 30 mins. Heat the ham for 1 hour before adding the first layer of glaze. Reserve the last 30 minutes for baking with the glaze applied.