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  • Crock Pot or Instant Pot Cheesy Meatball Soup [+Video] – Oh Sweet Basil

    Crock Pot or Instant Pot Cheesy Meatball Soup [+Video] – Oh Sweet Basil

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    A creamy soup is turned into a crock pot or instant pot cheesy meatball soup with just a few pantry staple ingredients like carrots, potatoes, garlic, and corn, then add the cheese!

    This year we are making sure we are on top of slow cooker and instant pot meals in case you’re freezing and not feeling like slaving over a stove like we are.

    I’m going to include instructions for cooking this meatball soup recipe on the stove top as well.

    Ingredients for Creamy Meatball Soup

    I love a good hearty soup full of veggies, meatballs and cheese! This easy soup recipe checks all the boxes. Here is what you will need…

    • Meatballs: We just buy a package at the store to keep it easy, but you can make meatballs at home if you want.
    • Butter: used to sauté the veggies
    • Vegetables: garlic, carrots, celery, potatoes and corn
    • Soup Base: beef broth, whole milk, Worcestershire sauce, and Tabasco
    • Salt: adds flavor
    • Cornstarch: thickens the soup
    • Cheeses: sharp cheddar and Monterey Jack

    The measurements for all the ingredients can be found in the recipe card at the end of this post. You can also save and print the recipe there.

    a slow cooker full of cheesy, creamy soup with meatballs, carrots, potatoes and celery

    How to Make Cheesy Meatball Soup – Slow Cooker

    While you can totally just dump this all in a crock pot and wait 8 hours to build the right texture and flavor it’s not the way I do it.

    I know, you don’t want to dirty another pan, but it’s quick and easy and the flavor will be worth it.

    1. Heat a dutch oven or large skillet over medium high heat and add the butter. Once it’s melted add the onions and cook, stirring occasionally until tender, about 5 minutes.
    2. Add the carrots, celery and garlic and cook for another 3 minutes.
    3. Throw in your frozen meatballs (unless you really want to go through the work of cooking homemade) just to get all of that flavor browning on them.
    4. Dump everything but the cornstarch and cheese into a slow cooker and put it on low for 6 hours or high for 3.
    5. Right before serving, combine the cheese and cornstarch in a separate bowl and then mix to combine.
    6. Add the cheese mixture to the soup and stir until the cheese is melted and the soup has thickened.
    7. Serve with a sprinkle of fresh parsley for garnish and a good hearty bread!

    Watch How This Cheesy Meatball Soup is Made…

    a metal bowl full of cheesy meatball soup with potatoes and carrots and sliced white bread behind it

    How to Make Cheesy Meatball Soup – Instant Pot

    1. Turn the instant pot to sauté and follow the beginning directions right in the instant pot.
    2. Push cancel.
    3. Add the remaining ingredients (except the milk and cream) and reset the instant pot to high pressure for 15 minutes.
    4. Add the lid and turn the valve to seal.
    5. Allow a 10 minute natural release and then push cancel.
    6. Press the sauté on more mode again and once boiling stir in the cornstarch, milk (or cream) and cheese.
    7. Serve with bread!

    How to Make Cheesy Meatball Soup – Stove Top

    Out of all three cooking methods, this is the method that I actually prefer, but sometimes you just need options for the slow cooker and Instant Pot. I still use those options if the schedule for the day works better with a slow cooker or the Instant Pot. To cook it on the stove top, do the following steps:

    1. In a large dutch oven, add the butter. Once the butter has melted, add the onions and cook until tender.
    2. Add the garlic, celery and carrots and cook for about 5 minutes.
    3. Add the meatballs and brown them on each side.
    4. Pour in the rest of the ingredients (except the cornstarch and cheeses) and let it simmer for 30-45 minutes or until the potatoes are tender.
    5. Combine the cornstarch and cheeses and add just before serving stirring in until it is melted.
    a slow cooker full of cheesy, creamy soup with meatballs, carrots, potatoes and celery

    Slow Cooker Soup versus Instant Pot Soup

    A slow cooker will allow more flavors to come out and the soup to be a little thicker.

    Instant pots collect more steam and therefore water so you could end up with more liquid than you wanted.

    If you make this soup, make sure you also try our instant pot chicken noodle soup. Our younger daughter is OBSESSED.

    Also, if you go with the Instant Pot, add the milk in the last step (step 3 in the instruction). Adding milk before the pressure cooking can result in curdled milk.

    Why Meatballs?

    Meatballs make this cheesy soup a little more hearty and on a cold day that’s been busy with errands it’s kind of nice to get something more substantial in your soup.

    Plus, the flavor and texture not only gives you something to bite while eating but it also brings more to the soup than just a plain, no seasonings added meat.

    Can you Use Ground Beef or Stew Meat?

    If you don’t have meatballs on hand you can cook up ground beef in a pan or use stew meat.

    Because neither come flavored I’d add:

    • 1 teaspoon of salt
    • 1/2 teaspoon pepper
    • 2 cloves of garlic
    • 1 teaspoon Italian seasoning

    Is It Okay To Put Raw Meatballs In Soup?

    Surprisingly enough you can totally add raw meatballs to a soup. But that’s usually for a stove top method as you get the soup hot and boiling and drop in the meatballs.

    a metal bowl full of cheesy meatball soup with potatoes and carrots and sliced white bread behind it

    How Do You Get Onion Smell Off Your Hands?

    Ugh, I hate when your hands smell like onions and garlic all day and night.

    Wet your hands with water and rub your hands all over a stainless steel sink faucet and the smell will go away. Or you can buy this stainless steel odor absorber that’s shaped like a bar of soap. It’s only $8 and totally worth it.

    Can Cheesy Soup Be Frozen?

    This is a really good soup to freeze because you can just wait to add the cornstarch and cheese.

    Wait for the soup to cool, add the soup to a freezer container or bag and freeze for up to 1 month.

    How to Reheat Frozen Soup

    Reheating frozen soup is not just dumping it in a hot pan.

    Instead, put the soup in the fridge or put the bag in a bowl of regular water-not hot or cold. Allow it to defrost and then reheat on the stove.

    Bring to a soft boil and add the cheese at this point.

    For a crock pot or instant pot soup I’d brown the meatballs in a pan on the stove first.

    How Long Will Soup Keep?

    Soup will keep for up to a week in the fridge or up to a month in the freezer.

    a slow cooker full of cheesy, creamy soup with meatballs, carrots, potatoes and celery

    Nothing says comfort quite like a creamy meatball soup loaded with veggies and cheese! Choose the cooking method that best fits with your schedule and it’s cheesy meatball soup for dinner tonight!

    More Cozy Soups to Get You Through the Winter…

    Servings: 6

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    Total Time: 1 hour

    Description

    A creamy, cheesy soup is kicked up a notch with chunks of potatoes and carrots and big ol’ meatballs for the ultimate flavor!

    • 1 Package Meatballs, one pound package
    • 2 Tablespoons Butter
    • 1/2 Onion, minced
    • 1 Clove Garlic, minced
    • 1 Cup Carrots, sliced
    • 1 Cup Celery, diced
    • 2 Cup Beef Broth
    • 2 1/2 Cups Whole Milk, or part heavy cream part milk.
    • 2 Cups Potatoes, peeled and cubed
    • 1/4 teaspoon Worcestershire Sauce
    • 1/2 teaspoon Tabasco
    • 1 Cup Corn, frozen
    • Salt, to taste
    • 2 Tablespoons Cornstarch
    • 2 Cups Sharp Cheese, shredded
    • 2 Cups Monterey Jack Cheese, shredded or Triple Cheese Blend

    Prevent your screen from going dark

    For the Slow Cooker

    • In a large skillet, add the butter and once melted add the onions, cooking for 3-5 minutes or until tender. Add the garlic, celery, and carrots and cook for another 5 minutes.

      2 Tablespoons Butter, 1/2 Onion, 1 Clove Garlic, 1 Cup Carrots, 1 Cup Celery

    • Add the meatballs, just to brown them again on each side, about 3 minutes total.

      1 Package Meatballs

    • Pour everything into a slow cooker except the cornstarch and cheese.

      2 Cup Beef Broth, 2 1/2 Cups Whole Milk, 2 Cups Potatoes, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon Tabasco, 1 Cup Corn, Salt

    • Cook on high for three hours.

    • In a bowl, combine the cheeses and cornstarch, tossing to coat.

      2 Tablespoons Cornstarch, 2 Cups Sharp Cheese, 2 Cups Monterey Jack Cheese

    • Stir the cheese and cornstarch into the pot and serve!

    For the Instant Pot

    • Turn the instant pot to saute and follow the beginning directions right in the instant pot. 

      2 Tablespoons Butter, 1/2 Onion, 1 Clove Garlic, 1 Cup Carrots, 1 Cup Celery

    • Push cancel. Add the remaining ingredients (except the milk/cream, cornstarch and cheeses) and reset the instant pot to high pressure for 15 minutes. Add the lid and turn the valve to seal. Allow a 10 minute natural release and then push cancel.

      1 Package Meatballs, 2 Cup Beef Broth, 2 1/2 Cups Whole Milk, 2 Cups Potatoes, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon Tabasco, 1 Cup Corn

    • Press the saute on more mode again and once boiling stir in the cornstarch and cheese. Serve with bread!

      2 Tablespoons Cornstarch, 2 Cups Sharp Cheese, 2 Cups Monterey Jack Cheese

    For the Stove Top

    • In a large dutch oven, add the butter. Once the butter has melted, add the onions and cook until tender.Add the meatballs and brown them on each side.

      2 Tablespoons Butter, 1/2 Onion, 1 Package Meatballs

    • Add the garlic, celery and carrots and cook for about 5 minutes.

      1 Clove Garlic, 1 Cup Celery, 1 Cup Carrots

    • Pour in the rest of the ingredients (except the cornstarch and cheeses) and let it simmer for 30-45 minutes or until the potatoes are tender. If I have the time, I let is simmer on the lowest possible heat all day just to let the flavors deepen.

      2 Cup Beef Broth, 2 1/2 Cups Whole Milk, 2 Cups Potatoes, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon Tabasco, 1 Cup Corn, Salt

    • Combine the cornstarch and cheeses and add just before serving stirring in until melted.

      2 Tablespoons Cornstarch, 2 Cups Sharp Cheese, 2 Cups Monterey Jack Cheese

    Soup can be frozen for up to 5 months. Cool completely, then freeze.

    Serving: 1cupCalories: 743kcalCarbohydrates: 17gProtein: 43gFat: 56gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 175mgSodium: 943mgPotassium: 768mgFiber: 2gSugar: 8gVitamin A: 4664IUVitamin C: 5mgCalcium: 712mgIron: 2mg

    Author: Sweet Basil

    Course: 50 of the Best Easy Soup Recipes for Families

    Cuisine: American

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    a slow cooker full of cheesy, creamy soup with meatballs, carrots, potatoes and celerya slow cooker full of cheesy, creamy soup with meatballs, carrots, potatoes and celery

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  • Broccoli Cheese Soup

    Broccoli Cheese Soup

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    This Broccoli Cheese Soup recipe can be made in about 20 minutes!

    Rich, creamy, and oh-so-cheesy, this broccoli soup is a quick meal that is perfect for lunch or an easy weeknight dinner.

    20 Minutes Broccoli Cheese Soup in a white bowl with cheese

    A Cozy 20 Minute Meal

    Made without Velveeta, this soup is rich, creamy, and full of real cheddar flavor.

    • Move over Panera; this broccoli soup is as easy as it is delicious.
    • It needs few ingredients, this homemade soup is extra flavorful.
    • And it is so versatile – add in extra veggies left in the fridge, from zucchini to cauliflower.
    • This broccoli cheddar soup is ready in about 20 minutes, perfect for those busy weekday nights.
    20 Minute Broccoli Cheese Soup in a white bowl with a silver spoon in it

    How to Make Broccoli Cheese Soup

    1. Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
    2. Remove some of the veggies and blend the soup.
    3. Stir in cream mixed with flour, and simmer for a couple of minutes. Stir in cheese and reserved vegetables and serve.

    Ingredient for Broccoli Soup

    • Onion & Carrot – Onion and carrot add flavor to this soup.
    • Broccoli – Fresh or frozen broccoli florets can be used, no need to thaw frozen broccoli first.
    • Broth – A combination of half and half and broth are the perfect blend without being too heavy. I prefer the flavor of chicken broth however, you can replace it with vegetable stock if desired. Half and half can be replaced with heavy cream or evaporated milk if desired.
    • Seasoning – I add a little bit of thyme, garlic powder, salt & pepper.
    • Cheese – Sharp cheddar adds the best flavor to this recipe. Feel free to add in other shredded cheeses like gruyere.
    Overhead shot of Broccoli Cheese Soup in a white bowl

    Tips

    • When adding broccoli, use the broccoli stems as well.
    • If you have fresh garlic cloves, use 1 clove to replace the garlic powder.
    • Use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but an immersion blender works well too.
    • Just like when making cheese sauce, remove the add the cheese once the soup is removed from the heat.  If cheese (or dairy) boils it can separate leaving a less than desirable texture.  The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.

    Leftovers?

    Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly.  This soup will keep in the fridge for up to 4 days.  To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

    More Cozy Soups

    Did you love this Broccoli Cheese Soup? Be sure to leave a rating and a comment below! 

    20 Minutes Broccoli Cheese Soup in a white bowl with cheese

    4.99 from 269 votes↑ Click stars to rate now!
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    20 Minute Broccoli Cheese Soup

    Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!

    Prep Time 5 minutes

    Cook Time 15 minutes

    Total Time 20 minutes

    • In a large saucepan or pot, cook butter, onion, and carrots over medium heat until onion softens (about 3 minutes). Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes.

    • Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.

    • Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

    • Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

    If using the broccoli stem, peel or cut off the tough outer end.
    To make this soup vegetarian, replace chicken broth with vegetable broth.

    Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Lunch, Side Dish, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    20 Minutes Broccoli Cheese Soup in a bowl and close up with a spoon and a title

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    Holly Nilsson

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  • Carrot Pâté Recipe: A Vegan Take on a French Bistro Classic

    Carrot Pâté Recipe: A Vegan Take on a French Bistro Classic

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    A bright carrot pâté, creamy but vegan, will be welcome on any holiday table and inspire recipe-requests at potluck celebrations—and it’s perfectly portable for winter picnics. It’s also shape-shifting in a magical way, because it is the basis of a comforting soup, as well as a substantial filling for hand pies and galettes. That’s why I  always double the recipe. Bonus: It freezes well and can be made ahead.

    Here is the adaptable recipe you didn’t know you needed, ready for your next gathering.

    Photography by Marie Viljoen.

    Above: Carrot pâté served with olive oil, walnuts, and sun-dried figs (Fig & Walnut Pairing, $9 from Ziba Foods).

    This carrot pâté is a spread. A schmear. And a dip. Oxford defines pâté as “a rich, savory paste made from finely minced or mashed ingredients, typically seasoned meat or fish.”  Or root vegetables? To me, weaned on my mother’s French-inflected decadent chicken liver version, pâté is a mouthful that is entirely satisfying, lacking nothing. Fat is important. So is bread, or a cracker, at the very least. This carrot iteration evolved in my kitchen to serve to vegan attendees of the botanical walks I lead, and to use esoteric forage-pantry items, like linden flower vinegar and ramp leaf salt. But it also welcomes more conventional ingredients.

    It has proved very adaptable: to season, to pantry limitations and inspirations, and to cosmopolitan appetites. And the basic recipe—oil, carrots, onions, acid, salt, and something sweet—is designed for variation and improvisation.

    Above: Schmear the pâté on your support of choice. Here, it is cornbread.

    Above: Roasting the vegetables with bayberry leaves.
    Above: Roasting strawberries alongside the carrots and onions.

    Above: Carrot pâté with linden flower vinegar.

    If there is a trick to successful improvisation, it is choosing elements that belong together in a palate-pleasing way.

    For the foundational funk: To amplify the onions, in spring I may add the leaves of wild onions like field garlic, ramps, or three-cornered leeks. Garden-grown and market-bought fresh chives, and later chive flowers, work just as well.

    For the salt: Ramp leaf salt, preserved lemon, or shoyu

    For the sweetness: I may add a spoonful of pine cone jam, or yuzu syrup. Once, I use red currant jam. Maple syrup is winter-perfect. Chestnut honey sublime. Strawberries roasted with the carrots are surprisingly effective.

    For the acid: Wild-fermented vinegars, according to season: apple, elderflower, linden, wisteria. But white balsamic is perfect. So is any sour citrus juice, like lemon, yuzu, or calamondin.

    For the herbs: Tender bayberry in spring, mugwort in summer. But fresh bay leaf, thyme, marjoram, or rosemary are very good, too.

    For the spices: Juniper, spicebush, and sumac for foraged and local flavor. But cumin and coriander are delicious.

    For the heat: Aleppo pepper, urfa biber, Korean chile flakes, regular chile flakes; it’s endless.

    Above: Sourdough toast fingers offer crunch for the carrot creaminess.

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  • Ham and Potato Soup

    Ham and Potato Soup

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    Could anything be more comforting than a bowl of homemade Ham and Potato Soup?

    This easy potato soup recipe combines veggies and chunks of ham in a creamy – it’s pure comfort food.

    pot of Ham and Potato Soup with a spoon

    An Easy Soup with Leftover Ham

    Baked ham means leftover ham recipes if we’re lucky! I use the bone for a ham bone soup and make another pot of soup with this recipe.

    • This soup uses simple ingredients but is delicious, cozy, and creamy.
    • It’s versatile – swap out the potatoes for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked) to use up your leftovers.
    • It keeps in the fridge for a few days and reheats well for lunches or quick meals.
    Labeled ham and potato soup ingredients

    Ingredients for Ham & Potato Soup

    Potatoes – Russet potatoes have a starchy texture and are my first choice in this recipe. You can also use Yukon gold or even use up leftover roasted, mashed, or scalloped potatoes.

    Vegetables – Onion, carrot, and celery (mirepoix) add great flavor to the base of this soup. You can also stir in leftover veggies like green beans and carrots are great additions too.

    Ham – Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great replacements for ham.

    Base – The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.

    ingredients for ham and potato soup in a pot

    How To Make Ham and Potato Soup

    I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.

    1. Melt butter and cook the onions until tender.
    2. Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender.
    3. Mash some of the potatoes, add cream, and simmer for a few minutes more. Stir in sour cream and serve.

    Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.

    a masher in a pot of ham and potato soup

    Recipe Tips

    • Mash just enough potatoes to thicken, the soup should have some potato and veggie chunks for texture.
    • Stir in the sour cream just before serving, simmering can cause it to become grainy.
    • Shredded cheddar cheese can be added (about 1 cup). Stir it in just before serving.

    For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into the simmering soup to reach the desired thickness. This soup can also be thickened by adding some potato flakes.

    For a thinner soup, add additional chicken broth.

    two bowls of ham and potato soup

    Storing Leftovers & Freezing

    This Ham and Potato Soup can be refrigerated for up to 5 days.

    It’s best to freeze this ham and potato soup without dairy. Remove a portion for freezing before adding the dairy. Thaw in the fridge overnight and then reheat leftovers on the stovetop. Stir in the dairy as directed in the recipe.

    More Ham Soups

    Did you enjoy this Ham and Potato Soup? Leave us a rating and a comment below!

    pot of Ham and Potato Soup with a spoon

    4.95 from 40 votes↑ Click stars to rate now!
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    Ham and Potato Soup

    Delicious and easy soup with diced leftover ham, chunks of tender potatoes, and veggies!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    a large pot with a lid

    • In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.

    • Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.

    • Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.

    • Using a potato masher, mash some of the potatoes in the pot, add cream, and simmer for an additional 5 minutes.

    • Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.

    • Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.

    Evaporated milk can be substituted for the cream.
    Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.
    For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.
    For a thinner soup, add additional chicken broth.

    Calories: 285 | Carbohydrates: 17g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 815mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1949IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Ham, Lunch, Main Course, Soup
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    pot of Ham and Potato Soup with a title
    creamy Ham and Potato Soup with a title
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    Holly Nilsson

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  • Buttery Glazed Carrots

    Buttery Glazed Carrots

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    These glazed carrots are a great side dish with a buttery brown sugar glaze. A little sweet, a little savory, and loved by everyone!

    This quick carrot recipe comes together in minutes on the stovetop (in just one pan!).

    plated Buttery Glazed Carrots

    A Sweet & Easy Side Dish

    • Glazed carrots are an inexpensive dish with lots of flavor.
    • The brown sugar glaze uses ingredients you likely have.
    • It cooks in just one pan, meaning less mess and fewer dishes.
    • Glazed carrots are super easy to make and add a pop of color and a bit of sweetness to your meal.
    • Perfect for a weeknight or a holiday like Easter, Christmas, or Thanksgiving!
    Buttery Glazed Carrots ingredients

    How to Make Glazed Carrots

    You can use this recipe for glazed carrots of any kind. Try regular, rainbow, or baby carrots. Garden fresh carrots are usually more tender and will need less cooking time.

    Baby carrots are easiest as you don’t need to peel or chop them.

    1. Combine all ingredients in a skillet or saucepan per the recipe below.
    2. Simmer covered over medium-high heat until fork-tender.
    3. Remove the lid and cook until the glaze thickens. So easy!

    Variations

    • Replace maple syrup with honey if desired.
    • Add a sprig of fresh thyme, a sprinkle of pecans, or even a squeeze of orange juice or lemon juice.
    • Garnish with fresh herbs (we like parsley or thyme).
    a pan with carrots, butter and brown sugar

    Tips for Perfect Glazed Carrots

    • You can use fresh or frozen, whole or baby carrots.
    • Cut the thicker ends of carrots in half so they cook evenly.
    • Garden carrots will cook faster than store-bought carrots.
    • Prepare the carrots up to 4 days ahead of time and store them in the refrigerator in a sealed container.
    a pan of glazed carrots with parsley and pepper

    Got Leftovers?

    This glazed carrot recipe will last 5 days in the fridge in an airtight container. Reheat leftover glazed carrots in a frying pan, the oven, or a microwave.

    They can be eaten chilled and added to salads too!

    Crazy for Carrots!

    Got more carrots? For the grand finale, try carrot cake cookies, carrot cake cheesecake or carrot cake!

    Did your family enjoy these Buttery Glazed Carrots? Be sure to leave a rating and a comment below!

    Glazed Carrots on a plate with butter

    4.98 from 68 votes↑ Click stars to rate now!
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    Buttery Glazed Carrots

    Glazed carrots are a flavorful side dish that’s so simple to make! This recipe can be doubled to feed a crowd.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Total Time 25 minutes

    • Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.

    • Stir occasionally until butter is melted. Increase heat to medium-high and bring to a boil.

    • Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.

    • Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.

    • Season with salt and pepper and serve warm.

    *I recommend using maple syrup but you can substitute honey instead or leave it out entirely for brown sugar glazed carrots.
    You can use fresh or frozen, whole or baby carrots for this recipe.
    Ensure the carrots are about the same size so they cook evenly, cut the thicker ends in half if needed.
    Fresh garden carrots will cook faster than store bought carrots.
    You can make glazed carrots in the microwave. Place carrots in a dish and add about 1/2″ of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.

    Calories: 120 | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 261mg | Potassium: 383mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19075IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Buttery Glazed Carrots with writing
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    Samantha

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  • Crock Pot Turkey Breast

    Crock Pot Turkey Breast

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    ‘Tis the season for easy turkey recipes, and this juicy Crock Pot Turkey Breast is perfect for a small holiday feast!

    A slow-cooker turkey breast just needs some broth and veggies, and it comes out perfectly juicy every time!

    sliced Crock Pot Turkey Breast

    A Tender Turkey Dinner

    • I love easy Crockpot recipes because they’re prepped ahead and the low and slow cooking results in tender meat.
    • Oven-roasted turkey is great for a crowd, but a slow cooker turkey breast is great for a weeknight meal or a smaller family.
    • Making a turkey breast is an easy way to prepare turkey dinner, add it to the crock pot and forget about it until it’s done!
    ingredients to make Crock Pot Turkey Breast

    Ingredients for Crock Pot Turkey Breast

    Turkey Breast – I use a 2lb boneless turkey breast with skin on. If the turkey breast is a bit bigger, you’ll need to add some extra cooking time (cook times included below).

    Veggies – These are optional but do add extra flavor. In place of veggies, you can use a small rack for the turkey breast. Celery, carrots, and onions (use all 3 or what you have on hand) flavor the broth nicely and lift the turkey breast out of the broth.

    Fresh Herbs – If you have them add some in, I like to buy an inexpensive mix of “poultry herbs” at the local grocery store. This usually includes parsley, thyme, rosemary, and sage. If you have any or all of these, add a sprig or two to the broth.

    GRAVY Use the broth and drippings to make a flavorful gravy. If using packaged gravy, the drippings can be added in place of water for extra flavor.

    A thermometer is an inexpensive way to ensure the meat is cooked correctly and comes out juicy every time! An instant read thermometer is great for a quick temperature check and to ensure meat is cooked to perfection. When roasting for longer periods, I prefer one similar to this that I leave in the meat.

    brushing sauce on turkey to make Crockpot Turkey Breast

    How to Cook a Turkey Breast in a Crockpot

    1. Prepare the turkey breast with herbs and butter (or olive oil) per the recipe below.
    2. Place vegetables in the crockpot and top with the turkey breast.
    3. Cook ‘low and slow’ according to recipe times below until the turkey breast reaches an internal temperature of 160° F.
    4. Remove the turkey breast and allow it to rest for 10 minutes before slicing (the temperature will rise to 165°F).

    With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey. They do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.

    Turkey Breast Crockpot Cooking Times

    This recipe uses a 2 lb skin-on boneless turkey breast, but here are a few other cooking times for turkeys of different weights:

    • 2lb turkey breast – 2hrs 45 minutes to 3 hrs 15 minutes
    • 3 lb turkey breast – 3 hours 45 minutes to 4 hours 15 minutes.
    • 4 lb turkey breast – 4 hours 45 minutes to 5 hours 15 minutes.

    Be sure to use a meat thermometer; the internal temperature should always reach 165°F. Check the turkey breast early to ensure it does not overcook.

    TURKEY TIP: Once the turkey has finished cooking it should rest for about 10 minutes before slicing. Remove it from the slow cooker while it rests so it doesn’t continue cooking in the steam and juices.

    Crock Pot Turkey Breast with vegetables in the pot

    Pair this up with your favorite turkey dinner side dishes and some homemade gravy for the perfect meal.

    Tips for Juicy Turkey Breast

    • The best Crockpot turkey breast is slow-cooked to perfection.
    • Check the temperature EARLY so your turkey doesn’t overcook.
    • Test the temperature at the thickest part of the meat (away from the bone for bone-in breasts).
    • Remove the meat from the slow cooker to rest so it doesn’t continue cooking.
    • Rest the turkey for at least 5-10 minutes before slicing.

    More Turkey Favorites

    Did you make this Crockpot Turkey Breast? Be sure to leave a rating and a comment below!

    finished and cooked Crockpot Turkey Breast in the crock pot

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    Crock Pot Turkey Breast

    Perfectly seasoned and juicy, this Crockpot Turkey Breast is a no-fail recipe!

    Prep Time 20 minutes

    Cook Time 2 hours 55 minutes

    Total Time 3 hours 15 minutes

    a slow cooker

    Instant Read Thermometer on white background

    • In a small bowl mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika. Spread the mixture evenly over the turkey breast.

    • Pour broth in the bottom of a slow cooker. Place the vegetables in the bottom.

    • Place the turkey breast, skin side up, on top of the vegetables.

    • Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.

    • Transfer the turkey breast to a plate and rest for 10 minutes.

    • For crispy skin, place the turkey breast on a rimmed baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.

    Vegetables are optional, however, they flavor the broth as well as lift the turkey out of the liquid. You can place the turkey breast on a small rack instead if you prefer.
    Cooking time will change depending on the size and shape of the turkey breast. 

    • 2lbs will need 2hrs 45 minutes to 3 hrs 15 minutes
    • 3lbs will need 3hrs 45 minutes to 4 hrs 15 minutes
    • 4lbs will need 4 hrs 45 minutes to 5 hrs 15 minutes.

    IMPORTANT: Be sure to use a meat thermometer. Remove the turkey breast at 160°F, the temperature will rise as it rests. The turkey should reach 165°F. Check the turkey breast early to ensure it does not overcook.
    With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey but they do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
    Use the drippings or broth to add to gravy. If using a packaged gravy mix, use the drippings in place of water.

    Calories: 587 | Carbohydrates: 20g | Protein: 87g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 241mg | Sodium: 2612mg | Potassium: 1596mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16256IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Main Course, Slow Cooker, Turkey
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    sliced Crock Pot Turkey Breast with a title
    Crock Pot Turkey Breast cut into slices with writing
    sliced Crock Pot Turkey Breast with writing
    Crock Pot Turkey Breast cooked and sliced in the pot with writing

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    Holly Nilsson

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