Do you have a foodie on your gift-buying list? If so, here are some great ideas for new products that will get them ready for holiday food and drink.
Starbucks’ new Christmas mug is adorned with snowflakes and features a Christmas tree-inspired handle topped with a star. It’s made for cozy moments and warm festive sips.
This year’s newest CrockPot has a calming Ocean Fog green finish and modern-vintage design. This 4.5-quart slow cooker blends style and function, with flexible cook settings, oven-safe stoneware, and easy cleanup for effortless hosting.
Rubbermaid EasyStore Containers make kitchen organization effortless with stackable, nestable designs and secure lids. They’re perfect for storing, packing, and keeping food fresh at home or on-the-go (and they’re great for holiday leftovers).
The Ninja SLUSHi Professional Frozen Drink Maker uses RapidChill Technology that eliminates the need for ice. It gives you the perfect frozen drink every time.
Another great addition to the Ninja family is the Swirl by CREAMi Soft Serve & Ice Cream Machine. It can turn almost anything into ice cream, soft serve, and much more at the touch of a button.
The Hamilton Beach Digital Air Fryer offers crunchy, golden perfection with less oil. It’s ideal for appetizers, sides, hearty mains, and warm desserts. With its sleek design and generous capacity, it’s a countertop upgrade anyone would be thrilled to unwrap.
Also from the Hamilton Beach collection, the Easy View XL Toaster Oven with Sure-Crisp Air Fry takes the pressure off during busy holiday gatherings, serving up crispy sides, bubbling bakes, and golden roasts with ease. It’s the multitasker every kitchen needs.
The new Black+Decker 4-in-1 Multipurpose Grill offers tons of versatility with interchangeable plates: two waffle plates, two sandwich plates, two griddle plates, and two grill plates, which all work well for a variety of cooking applications. Plus, they’re all nonstick and dishwasher safe for fast and easy cleanup.
Boston Pizza recently launched their new Pizza Gravy. Packed with BP’s signature pizza flavour, it gives tastebuds a holi-break from the tired, usual holiday spread. It’s available at pizzagravy.ca while supplies last. A portion of proceeds from each jar will support local charities.
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Imagine sinking your spoon into a bowl of creamy, savory comfort food heaven—Crock Pot Beef Stroganoff. The slow-cooked beef absorbs every ounce of flavor, making each bite a deep, comforting indulgence.
Tender, melt-in-your-mouth beef slowly simmers in a rich, velvety sauce made with a delicate blend of seasonings, all brought together with tangy sour cream and cream cheese. Perfectly paired with egg noodles or mashed potatoes, this dish offers the ultimate cozy meal that practically cooks itself.
I find it so interesting that so many countries have a stroganoff recipe. It originated in Russia, but in case you missed it, there are versions I’ve had in America, Italy and Cade says it’s a huge deal in Brazil, though their version is much more tomato based with cream. I want to try that way now.
Ingredients for Crock Pot Beef Stroganoff
Beef stroganoff is loaded with flavor and each ingredient adds a layer of flavor needed to make the best stroganoff. Here is a list of everything you’ll need:
Beef Stew Meat: look for a package labeled as stew meat or grab some chopped sirloin
Seasonings: Italian Seasoning, Garlic Powder, Kosher Salt and Black Pepper
Baby Bella Mushrooms: the best part of a stroganoff in my opinion
Beef Broth: becomes the base of the creamy sauce
Dijon Mustard: adds flavor and helps tenderize the beef
Worcestershire Sauce: adds rich umami flavor
EZ Gel by Cornaby’s: used to thicken the sauce, cornstarch can also be used
Cream Cheese: adds richness and creaminess to the sauce
Sour Cream: adds creaminess and a little tang to the sauce
Egg Noodles: any type of pasta can be used or mashed potatoes
Fresh Thyme and Parsley: adds a pop of freshness
The measurements and details for all the ingredients can be found in the recipe card at the end of the post.
How to Make Slow Cooker Beef Stroganoff
This crock pot beef stroganoff recipe is one of the easiest stroganoff recipes you’ll ever make and the meat turns out tender and juicy every time. Serve with fresh or store bought egg noodles for the ultimate family dinner. Here are steps for making this simple crockpot recipe:
Prep: Lightly grease a slow cooker with nonstick spray.
Season the Meat: Add stew meat to the crock pot and sprinkle with all the seasonings and then toss to combine.
Cook: Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Place the lid on the slow cooker and cook on low for 7-8 hours.
Thicken the Sauce: Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or cornstarch. Slowly pour the mixture into the slow cooker. Then add the cream cheese and sour cream to the slow cooker and stir to combine. Turn the slow cooker to high and cook for another 30 minutes or until the sauce has thickened.
PRO TIP: Adding the sour cream and cream cheese at the end of the cooking time will add the creaminess you want in a beef stroganoff sauce without the sour cream curdling or separating.
Cook the Pasta: While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir the noodles into the slow cooker or serve separately into bowls and ladle the stroganoff over the top.
Garnish: Top with fresh thyme and parsley.
The complete instructions for making this recipe can also be found in the recipe card down below.
What to Serve with Beef Stroganoff
With beef stroganoff as the star of dinner, I like to serve a lighter vegetable side dish or salad along with it. Here are a few ideas:
Avoid heavy cream cheese additions. I have found that some really love it extra creamy so I tested exhaustingly, but found that anything over 2 ounces of cream cheese made it heavy and gummy. In fact, I prefer to skip it entirely but have included it in this recipe for you to choose.
Herbs are an additional touch, but should not over power the dish. We went back and forth on many different herb options, and finally settled on Italian seasoning. Too much thyme really brought out an earthiness that was unpleasant while Italian Seasoning brought out a complexity to the broth that really warmed the entire dish.
If you want to add more, flavor sauté half an onion, chopped with the mushrooms and 3 tablespoons of butter in a skillet on the stovetop and then add into the stroganoff. You could also sear the pieces of beef first on the stove top before adding it to the crockpot. I usually skip that part because the whole point of a crockpot is to keep it quick and simple, but searing the meat will amp up the taste.
Pro Tip…
Buy the best possible pasta and toss it with the sauce once it’s done versus layering everything on top. I love that this method keeps the pasta all warm and allows the sauce to flavor the pasta further.
Which Beef is Best for Beef Stroganoff?
Growing up, my mom made homemade beef stroganoff with ground beef. It’s quick and budget-friendly, but I’m a big fan of making this beef stroganoff with other types of beef. If I’m going all out, then Wagyu beef it is, but stew meat is more reasonable and easy to find. The better quality the meat is, the better the flavor of the stroganoff will be. Other cuts of beef will also work like sirloin, chuck roast, rump roast and round roast.
Storing and Reheating
Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days. The beef stroganoff itself freezes quite well, but it should be frozen without the noodles. Let it cool completely and then place in a freezer safe container. It will keep in the freezer for up to 3 months.
To reheat, let it thaw in the fridge overnight and then warm up on the stove top in a large saucepan. Make the pasta fresh and serve!
Add all the ingredients for this comforting crock pot beef stroganoff to your slow cooker and let it do all the work for you! The flavors are rich and indulgent and the recipe is so easy to make! Everyone loves a warm bowl of beef stroganoff.
More Easy Crockpot Recipes:
Watch This Recipe Be Made…
Prevent your screen from going dark
Lightly grease a slow cooker with nonstick spray. Add stew meat and sprinkle Italian seasoning, garlic powder, salt and pepper over the meat then toss to combine.
1 ½ lbs Beef Stew Meat, 1 ½ teaspoons Italian Seasoning, 1 ½ teaspoons Kosher Salt, 1/2 teaspoon Black Pepper, 1/2 teaspoon Garlic Powder
Add the mushrooms, beef broth, Dijon mustard, and Worcestershire sauce. Cover and cook on low for 7-8 hours.
1 ½ Cups Baby Bella Mushrooms, 1 ¾ Cup Beef Broth, 1 Tablespoon Dijon Mustard, 3 Tablespoons Worcestershire Sauce
Thirty minutes before serving, remove 1/2 cup of the broth and whisk in the EZ Gel or corn starch. Slowly pour the mixture into the slow cooker.
6 Tablespoons EZ Gel by Cornaby’s
Add the cream cheese and sour cream to the slow cooker, stirring to combine. Turn the slow cooker to high and cook for another 30 minutes or until the sauce has thickened.
2 oz Cream Cheese, 1 Cup Sour Cream
While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir the noodles into the slow cooker or serve separately into bowls and ladle the stroganoff over the top.
12 oz Egg Noodles
Top with fresh thyme and parsley.
Fresh Thyme, Fresh Parsley
For even better flavor, cook 1/2 onion, chopped with the mushrooms and 3 tablespoons of butter in a skillet on the stovetop and then add into the stroganoff.
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If you’ve ever wished steak night could be easier but still just as delicious, this Crockpot Garlic Butter Steak Bites recipe is your dream come true. Juicy, tender bites of steak slowly cook in a rich garlic butter sauce that fills your kitchen with the best smell ever!
It’s one of those set-it-and-forget-it meals that feels a little fancy but takes almost no effort. We love serving these buttery steak bites over mashed potatoes, rice, or even noodles to soak up every bit of that garlicky goodness.
Why You’ll Love These Crockpot Garlic Butter Steak Bites
Texture: The low and slow method of cooking in the crockpot makes this beef melt-in-your-mouth tender.
Flavor: The garlic and butter pack each bite with rich, bold flavor.
Easy: Only 5 minutes of prep and the crockpot does all the work!
Family friendly: Even picky eaters will devour this juicy beef recipe.
Perfect for any night: Cozy enough for Sunday dinner but simple enough for busy weeknights.
What Ingredients You Will Need
Here’s what each ingredient brings to the recipe:
Steak: Tender, juicy bites that soak up all the buttery garlic flavor as they slow cook.
Salt and Pepper: Simple seasonings that enhance the beef’s natural flavor.
Garlic: Adds bold, savory flavor that mellows into buttery sweetness as it cooks.
Onion: Brings mild sweetness and depth to the sauce.
Beef Broth: Keeps the steak moist and creates a flavorful base for the garlic butter sauce.
Butter: Adds richness and a silky texture; finishing with butter makes the sauce glossy and irresistible.
How to Make Steak Bites
Set it and Forget it: Place all the ingredients with 2 tablespoons of garlic butter in the crockpot on low for 5-8 hours. Stir one time.
Broil: Remove the meat from the crockpot to an oven-safe pan with the remaining garlic butter and place it under the broiler for a few minutes to crisp it up a bit.
Mix: Add the meat back to the crockpot and serve.
What to Serve with Garlic Steak Bites
I’m a meat and potatoes kinda gal, so I love serving these garlic butter beef tips with creamy mashed potatoes, crispy baked potatoes or buttery roasted potatoes. If you aren’t a potato fan, this is also great over rice or pasta.
And of course, you can’t have a cozy comfort food meal without some homemade potato rolls or a loaf of crust artisan bread!
Storing and Reheating Leftovers
Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.
This tender beef also freezes extremely well. Let it cool completely and then place it in a ziploc bag. Squeeze as much air out as you can and then place it in the freezer. It will keep for up to 3 months.
Let frozen steak bites thaw in the fridge overnight. Reheat leftovers in a skillet on the stove top with a little beef broth until heated through.
There’s something so comforting about a dinner that feels fancy but takes almost no effort. These Slow Cooker Garlic Butter Steak Bites check all the boxes — tender, juicy, flavorful, and family-approved! Whether you’re serving them over mashed potatoes, rice, or with roasted veggies, they make weeknight dinner feel special without the stress.
More Easy Slow Cooker Dinner Recipes:
Watch How These Easy Steak Bites are Made…
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Place everything, using only 2 tablespoons garlic butter in crockpot on low for 5-8 hours, stirring once.
2-3 Pounds Steak, Salt and Pepper, 3 Cloves Garlic, ⅓ Onion, ¾ Cup Beef Broth, 4 Tablespoons Butter
Remove just the meat to a pan and place under the broiler with remaining garlic butter and broil.
Place back in the crockpot and serve with juices and onions.
If not using garlic butter add 1/2 teaspoon garlic powder and 1 teaspoon dried parsley to the butter.
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This Easy Crockpot Pineapple Chicken is a family favorite! It’s a cheap, quick and easy dinner that comes together in a few minutes then cooks all day in a slow cooker!
You’ll love this tender chicken in the Hawaiian and Asian inspired flavors of teriyaki sauce and pineapple.
The first time I ever went to Hawaii I expected there to be beautiful pineapple trees every where. I couldn’t wait to feel so tropical and have the air smell as sweet as the sweet and tangy fruit.
They grow on the ground.
I literally had missed the memo for 18 years of my life. I know, I was ridiculous, but now it’s the flavor that’s ridiculous. This is one of our top 5 family favorite recipes for the crockpot!
Why You’ll Love This Slow Cooker Pineapple Chicken
Packed with flavorful protein
Slow cooker does all the work
Totally from scratch so you have control of the ingredients
Makes great leftovers for lunch the next day
Great for meal prep
Ingredients You’ll Need:
Chicken Thighs: Provide a tender, juicy protein base that soaks up all the sweet and savory flavors from the sauce.
BBQ Rub: Adds depth, smokiness, and seasoning that enhances the chicken’s flavor before it even hits the sauce.
Olive Oil: Used to brown the chicken to add more flavor.
Teriyaki Sauce: Brings sweet, umami-rich flavor with a glossy texture that ties everything together.
Soy Sauce: Balances sweetness with salty, savory depth and enhances the overall flavor of the dish.
Garlic:Adds bold aroma and a savory backbone that complements the sweetness of the pineapple.
Red Onion: Brings mild sweetness and a little bite for contrast against the rich sauce.
Red Bell Pepper: Adds color, crunch, and natural sweetness that brightens up the whole dish.
Pineapple Chunks: Deliver that tropical sweetness and tang that makes the sauce irresistible.
Green Onion: Finishes the dish with fresh, crisp flavor and a pop of color.
Rice: The perfect base to soak up all that sweet and savory sauce — it’s how you turn this dish into a complete, satisfying meal.
How to Make Crockpot Pineapple Chicken
Season and Sear the Chicken: Sprinkle BBQ rub all over both sides of the chicken and then sear it on both sides until golden brown.
Make the Sauce: Add all the sauce ingredients for the sauce to a small bowl and whisk together.
Cook: Add the chicken to the slow cooker and pour the sauce over the top. Cook on high for 2.5-3 hours or on low for 3.5-4 hours.
Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Then return the chicken to the sauce in the slow cooker and stir to combine.
Serve: Spoon the shredded chicken over rice and top with chopped green onions and serve.
Don’t Skip the Seasoning!
The BBQ seasoning on the chicken is essential so don’t skip it! It adds so much flavor to the chicken but doesn’t taste like BBQ.
We prefer our homemade BBQ rub but feel free to use whatever your favorite BBQ seasoning is!
FAQs
Can I use fresh pineapple instead of canned?
Yes! You’ll need about 2 cups of fresh pineapple. It gives a slightly more tangy flavor — just make sure to chop it small so it cooks evenly.
If you used canned pineapple, make sure to drain the juices!! I found that if I add the juices, the pineapple flavor was too strong in the sauce.
Can I make this with chicken breasts instead of thighs?
Absolutely! Just note that chicken breasts cook a little faster — check around 3 to 3 ½ on low.
Can I make this recipe without a slow cooker?
Yes! Simply cook it on the stovetop in a deep skillet. Brown the chicken first, then simmer all ingredients together for 20–25 minutes, stirring occasionally, until the chicken and veggies are tender and the sauce is thickened.
Variations for BBQ Pineapple Chicken
Double the batch: This freezes perfectly for easy future meals! Cooking time stays the same.
Add heat: Stir in sriracha or red pepper flakes to spice things up.
Make it tropical: Add coconut milk near the end for creamy Hawaiian vibes.
Thicken the sauce: Stir in 1 tablespoon cornstarch mixed with 1 tablespoon of water before serving.
Change the grain: Swap the white rice for brown rice, quinoa or even mashed potatoes. You could even use cauliflower rice to make it lower carb.
How to Store and Reheat Leftovers
Leftovers will last up to 4 days in an airtight container. It should be stored in the refrigerator. I prefer to reheat the chicken on the stove top with a little extra chicken broth to keep it from drying out.
To freeze, let the chicken cool completely and then store in a freezer-safe container. It will keep in the freezer for up to 3 months.
We love this Crockpot Pineapple Teriyaki Chicken Recipe because it’s everything a weeknight dinner should be — simple, flavorful, and feel-good. The sweet pineapple, savory teriyaki, and tender chicken make every bite comforting yet bold.
More Easy Crockpot Dinners You’ll Love
Watch How This Recipe is Made…
Prevent your screen from going dark
Sprinkle the chicken on both sides with bbq rub.
2 lbs Chicken Thighs, 2 Tablespoons BBQ Rub
Heat a skillet with oil over medium high heat and brown both sides. Place the chicken in the slow cooker.
1 Tablespoon Olive Oil
Mix the teriyaki sauce, soy sauce, and minced garlic together and pour over the chicken.
I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.
If you are looking for a hearty soup, this hamburger potato soup is the one to make!
❤️WHY WE LOVE THIS RECIPE
We love this Hamburger Potato Soup, it’s hearty, versatile, and delicious! Add our wonderful fried cornbread for a real treat. You can make this dish on top of the stove or in the crock pot. It would be perfect for tailgating or any cold-weather activity. This soup will keep for a few days and reheats really well.
SWAPS& ADDITIONS
You can swap out the hamburger for ground beef or Italian sausage. You could also add in green beans, okra or celery. Leave out the spinach if you like and you can easily switch up the spices.
⭐TIP
If you want a creamy cheese that actually melts, it’s best to shred your own from a block of cheese. It’s significantly better and works great in this recipe!
OTHER DELICIOUS SOUP RECIPES:
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This Hamburger Potato Soup is wonderful comfort food! Great to enjoy with family and friends.
Prep Time 15 minutesmins
6 hourshrs
Course Main Course, Soup
Cuisine American, southern
1poundground beef
1cupchopped green onion or 1 medium onion
2teaspoonsminced garlic
1cupchopped or sliced carrots
1/2cupfrozen corn
1cupchopped fresh spinach
214.5 ounce cans beef broth
3 to 4medium potatoespeeled and cut up
1/2cupwater
1/2teaspoonblack pepper
1/2teaspoonsalt
2teaspoonsdried basil
3teaspoonsdried parsley flakes
1/2cupshredded sharp cheddar cheese
1cupmilk
2teaspoonscornstarchoptional, used to thicken soup only
Brown the hamburger, onions and minced garlic in a skillet on top of the stove. Remove, drain and put in soup pot or crock pot. Add remaining ingredients to soup pot or crock pot and if cooking on top of the stove, cook until potatoes and carrots are soft.
Cook in crock pot for 6 hours on low or 4 hours on high.
Once cooked, garnish with cheddar cheese.
If you want the soup thicker, whisk the cornstarch into the milk before adding to pot. Garnish with shredded cheddar cheese.
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The slow cooker is every busy family’s best friend. Whether it’s a cozy soup, a hearty roast, or a simple dump-and-go dinner, these slow cooker recipes make it easy to get a comforting meal on the table without spending all day in the kitchen.
Hands-off, melt-in-your-mouth prime rib! Garlic-rosemary butter and your slow cooker make this roast tender, flavorful, and perfect for any special dinner.
Sweet, tangy, and oh-so-easy! Frozen meatballs, pineapple, and a zesty BBQ sauce come together in the slow cooker for a tropical twist on comfort food.
BBQ beef, melted cheese, and a creamy salsa verde sauce all wrapped in a warm tortilla—these Smothered BBQ Beef Burritos are a flavor-packed, hands-off dinner win.
Juicy, fall-apart brisket made easy in the slow cooker! A flavorful dry rub and homemade BBQ sauce transform this tough cut into a tender, melt-in-your-mouth meal.
Tender, fall-off-the-bone ribs glazed in a sweet and savory Asian sauce. These slow cooker sticky ribs are a hands-off crowd-pleaser that’s sure to impress.
Smoky, tender pulled pork with just 4 ingredients—perfect for sliders, tacos, or over rice. A true taste of the islands, made effortlessly in your slow cooker.
Free up your oven with this juicy, tender slow cooker ham glazed in a sweet pineapple-brown sugar sauce. Perfect for holidays or any time you crave a hands-off, flavorful main dish.
Slow-cooked, tender pulled pork steals the show on these Maui Baby Nachos—layered with cheese, chips, and a tropical twist for an easy, crowd-pleasing meal.
Juicy, fall-apart pork with a citrusy kick—this slow cooker carnitas is a flavor-packed taco night hero. Just set it and forget it for tender, zesty perfection.
Creamy, hearty, and full of flavor—this slow cooker chicken stew combines tender chicken thighs, fresh herbs, and vegetables for a comforting, hands-off meal.
Creamy queso, savory ground beef, and a medley of toppings—this slow cooker taco dip is layered perfection. A party favorite that’s as easy as it is delicious.
Crunchy, savory, and irresistibly addictive—this slow cooker Ranch Chex Mix combines Chex cereal, pretzels, Cheez-Its, and peanuts in a buttery ranch seasoning blend. Perfect for parties or snacking!
At the end of the day, nothing feels better than gathering around the table with a meal that practically cooked itself. That’s the magic of the slow cooker—it gives us more time with our families and less time in the kitchen. It’s all about the convenience for me!
Whether you’re craving a cozy soup, a hearty roast, or even a sweet treat, these recipes prove that comfort food can be both simple and delicious. I hope you find a new family favorite (or two!) in this list, and that your slow cooker becomes as loved in your home as it is in ours.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
You will LOVE these Sweet and tangy Slow Cooker Hawaiian Meatballs recipe made with pineapple, BBQ sauce, and frozenmeatballs. Easy to make for weeknight dinner, as an appetizer for parties or for meal prep as an easy freezer meal recipe!
What to Make For Dinner Using Frozen Meatballs
If you’re looking for what to make for dinner tonight, something that’s easy and kid-friendly, these Slow Cooker Hawaiian Meatballs are perfect! You can have dinner prepped in 10 minutes and then just let it cook! Serve with rice and veggies to sop up that delicious sauce!
Recipe Shortcut!
I use barbecue sauce instead of soy sauce and Worcestershire sauce, and ketchup. You see, in Hawaiian meatballs recipes most people add those ingredients with ketchup which is essentially just making your own barbecue sauce. Why put in extra effort? Just take a shortcut!
Why Readers LOVE Slow Cooker Hawaiian Meatballs
Our family have always been obsessed with my meatball recipe. But I tire of the same thing every month, so I’ve come up with a few new recipes for meatballs. Have you tried our juicy Chicken Meatballs with Orzo? Gosh, I could eat bowl after bowl!!
This time I’ve gone tropical and easy by combining meatballs, chunks of pineapple, and a sweet, tangy sauce for the best family-friendly Crock Pot recipe!
Ingredients for Slow Cooker Hawaiian Meatballs
Frozen Meatballs: Fresh works too, we use ground beef meatballs but turkey meatballs would work too
Pineapple: Fresh chopped or canned works too
BBQ Sauce: Adds a depth of flavor to the sauce
Soy Sauce: Adds a touch of salt for flavor
Rice Wine Vinegar: Acid to balance the sweet and salty
Brown Sugar: A little sweetness
Ginger: Adds a little bite and depth of flavor
Garlic: Rounds out the sauce
How to Make Crockpot Hawaiian Meatballs
Dump: No need to thaw, just add the meatballs to the slow cooker.
Pineapple: Add the chunks on top of the meatballs.
Mix the sauce: In a bowl, whisk together the sauce ingredients.
Pour: Pour the sauce over the meatballs and pineapple chunks. Stir gently.
Cover and cook: on low for 5 to 6 hours, on high for 2 to 3 hours
Serve warm with toothpicks as an appetizer, or over white rice for the main dish for dinner.
Can You Use Frozen Meatballs?
Yes! That’s one of the best things about this recipe. Just add the frozen meatballs straight to your slow cooker — no need to thaw. If you’ve only got fresh, use that too, but I recommend browning first in a skillet.
Can You Bake Hawaiian Meatballs?
Instead of using a slow cooker, you can bake frozen meatballs in the oven. Heat to 350 and bake for 30 minutes.
How to Store and Freeze Leftovers
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze for up to 2 months.
How to Reheat: Warm gently on the stovetop in a deep skillet or in the microwave until heated through.
Juicy, tangy, and full of flavor—these crockpot Hawaiian meatballs with pineapple make the ultimate easy family dinner.
Watch How to Make Slow Cooker Hawaiian Meatballs
More of Our Favorite Slow Cooker Recipes:
Prevent your screen from going dark
In a slow cooker, add frozen meatballs and pineapple chunks.
3 Pounds Frozen Meatballs, 2 ½ Cups Pineapple
In a medium-size bowl, whisk together BBQ sauce, soy sauce, rice wine vinegar and brown sugar.
2 Cups Sweet Baby Ray’s BBQ Sauce, 1/4 Cup Low Sodium Soy Sauce, 1/4 Cup Rice Wine Vinegar, 1/3 Cup Brown Sugar
Using a micro-plane, grate ginger in and add the garlic, whisking into the sauce.
1 Tablespoon Ginger, 4 Cloves Garlic
Pour the sauce over meatballs then gently toss to coat. Put lid on crock pot. Set to HIGH for 2-3 hours or LOW for 5-6. Serve over rice with green onions.
These Slow Cooker Lemon Greek Potatoes are my weeknight lifesaver—tangy, tender, and bursting with flavor without needing constant attention. Simply toss everything in the slow cooker, let it do its magic. Made with simple pantry staples, they’re 100% egg-free, allergy-friendly, and tested until foolproof. I love that they can be prepped ahead, frozen, or left to cook while I handle the chaos of family life. If you’re looking for a no-fuss side dish that’s always delicious and reliable, this recipe has you covered.
Oriana’s Thoughts On The Recipe
As an allergy mom, I’ve learned that dinner doesn’t have to be complicated to feel special—but it does need to be realistic. Traditional Greek potatoes in the oven are delicious, but between all the roasting, flipping, and crisping, I just don’t have two extra hours to babysit a side dish. That’s when I turned to my slow cooker, and let me tell you—it was a game changer.
Now, with just a few pantry staples, I can toss everything in, go about my day, and come back to perfectly tender, lemony potatoes that my whole family loves. No stress, no fuss, and always allergy-friendly. Honestly, this Slow Cooker Lemon Greek Potatoes recipe has saved me more times than I can count on busy weekdays, and I know it can do the same for you.
Why You’ll Want to Try My Recipe
Egg-free and allergy-friendly—safe for the whole family.
No babysitting—slow cooker does the work.
Skips the 2-hour oven process of roasting, turning, and crisping.
Perfectly tender, tangy, and full of flavor.
Freezer- and make-ahead-friendly for busy weeks.
Simple pantry staples, nothing fancy.
Tested until perfect—always turns out right.
Crispy Option for Texture Lovers: Want a little crunch? Pop them under the broiler for 3–5 minutes, and you’ll get perfectly golden edges without losing that soft, fluffy center.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions
Potatoes: I use Fingerling potatoes. Their size and texture make them perfect for slow cooking, but baby potatoes or Yukon golds work too—just cut them into even pieces.
Olive oil: Adds richness and helps the herbs coat the potatoes evenly.
Chicken Broth: To add more flavor. You can use vegetable broth to keep it vegetarian.
Unsalted butter: Brings a silky, indulgent touch. Use a dairy-free butter for a vegan version.
Lemon: The star of the show! Freshly squeezed gives the best flavor. I also like to add some lemon zest.
Garlic cloves: Infuse the potatoes with a savory, aromatic base.
Dried oregano and thyme: Classic Greek flavors that stand up well to long cooking.
Kosher salt and freshly ground black pepper: Essential for seasoning.
Fresh parsley leaves (optional): A fresh, colorful garnish at the end.
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-free: Use plant-based butter or skip it and use more olive oil.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Slow Cooker
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Step 2 – Add Ingredients
Place the potatoes in the slow cooker. Add the lemon zest.
Then, add chicken broth, olive oil, melted butter, lemon juice, garlic, oregano, thyme, salt, and pepper into the slow cooker. Mix to combine.
Step 3 – Cook Until Tender
Cover and cook on low heat for 4–5 hours or high heat for 2–3 hours, or until the potatoes are fork-tender.
Preheat your oven broiler. Place the potatoes (and cooking juices) in a baking sheet in a single layer.
Broil for 3 -4 minutes until perfectly golden edges. Serve immediately, garnished with chopped fresh parsley, if desired.
Cut potatoes to similar sizes so they cook evenly.
Use fresh lemon juice, not bottled, for the best flavor.
If you like extra tang, add a little more lemon juice right before serving.
Don’t let your potatoes overcook! If they sit too long, they can turn mushy. Start checking for doneness around the 4-hour mark on low, since every slow cooker is a little different and potato size can affect cooking time too.
Variations & Additions:
Add sliced onions for extra sweetness.
Sprinkle with crumbled feta before serving (or dairy-free feta).
Toss in pitted Kalamata olives for a briny kick.
Serving Suggestions
These potatoes pair beautifully with Greek chicken, baked fish, or roasted vegetables. They’re also great alongside a big Greek salad for a lighter meal.
Storage and Freezing Instructions
Store: Cool completely and keep in an airtight container in the fridge for up to 4 days.
Freeze: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 350°F (180°C) until heated through, or use the broiler for a crisp finish. Or in the air fryer at 350ºF (180ºC) for 5–7 minutes, or until heated through and lightly crisped. No need to add extra oil—they’ll come back to life beautifully!
These Slow Cooker Lemon Greek Potatoes are my weeknight lifesaver—tangy, tender, and full of flavor without the fuss. Just toss everything in the slow cooker and let it work its magic. Egg-free, allergy-friendly, and tested until foolproof, they can be prepped ahead, frozen, or left to cook while life happens. A simple, reliable side dish that’s always delicious.
Prep Time 5 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs5 minutesmins
Servings 6servings
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Add the potatoes to the slow cooker, then zest the lemon directly over them for maximum flavor.
Add chicken broth, olive oil, butter, lemon juice, garlic, oregano, thyme, salt, and pepper; mix to combine. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.
Cover and cook on LOW heat for 4-5 hours or HIGH heat for 2-3 hours, or until tender.
Optional Extra Step – Crispy Them Up!:
Preheat your oven broiler. Place the potatoes (and cooking juices) in a baking sheet in a single layer. Broil for 3 -4 minutes until perfectly golden edges.
Serve immediately, garnished with parsley, if desired.
Potatoes:Use starchy, not waxy potatoes, as they absorb flavour better. I love Yukon Golds for their creamy texture and ability to soak up all that lemony flavor without falling apart. Red or baby potatoes are also great options, and fingerling potatoes work nicely too if you like a slightly firmer bite. The one type I’d avoid is Russets—they’re too starchy and can turn mushy in the slow cooker. Garlic: It’s best to use a microplane to finely grate the garlic so it blends right into the cooking liquid. Store: Cool completely and keep in an airtight container in the fridge for up to 4 days. Freeze: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Reheat: Warm in the oven at 350°F (180°C) until heated through, or use the broiler for a crisp finish. Or in the air fryer at 350ºF (180ºC) for 5–7 minutes, or until heated through and lightly crisped. No need to add extra oil—they’ll come back to life beautifully. Food Allergy Swaps: This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-free: Use plant-based butter or skip it and use more olive oil.
Extra Recipe Tips For Success:
Cut potatoes into similar sizes so they cook evenly.
Use fresh lemon juice, not bottled, for the best flavor.
If you like extra tang, add a little more lemon juice right before serving.
Don’t let your potatoes overcook! If they sit too long, they can turn mushy. Start checking for doneness around the 4-hour mark on low, since every slow cooker is a little different, and potato size can affect cooking time too.
Variations & Additions:
Add sliced onions for extra sweetness.
Sprinkle with crumbled feta before serving (or dairy-free feta).
Toss in pitted Kalamata olives for a briny kick.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Looking for a delicious and easy rib recipe? Look no further than these Asian sticky slow cooker ribs, complete with a helpful video tutorial. Perfect for a family dinner or entertaining guests.
These Asian-style slow cooker ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat! Make a batch of simple white rice and fresh Asian cucumber salad, and you have a flavor-packed dinner.
The Best Slow Cooker Ribs
We’ve had a slow cooker for a few years now, and yet I really don’t ever use it for slow cooker baby back ribs. I use it for everything else though, like breakfast, meats, soups, vegetables, casseroles, dips, and even dessert, but I haven’t really played around with ribs too much. They always seem a little intimidating as I’ve eaten many a dry rib in my day, and no one wants to be chewing on meat for an hour.
Cade does his fall off the bone ribs, but that recipe is made in the oven and it’s a little more of a process. Not too much, they are still awesome, but I wanted some good and sticky pork ribs that I didn’t have to think about. I feel like this sticky Asian ribs recipe is one of those recipes I want to shout from the rooftops, it’s honestly that good. The sauce is just killer. I’m so excited to be working with McCormick to share this recipe!
Ribs Recipe in Our First Cookbook
This recipe appears in our first cookbook, Our Sweet Basil Cookbook, and has been a reader favorite for years. If you’d like to have this recipe in cookbook form, you can grab it on Amazon. That cookbook is loaded with so many of our family favorites! You’ll love it!
High Quality Spices
One of the things that I get asked a lot is what ingredients do you buy, which brand is your favorite, and what ingredients do you stick with the most?
Well butter, cheese, and eggs for sure as those basics can totally change a recipe, but spices are another big one. Stop buying the cheapest ingredients at the store. If you want cheap long grain rice, go for it. I’m sure you’ll survive, but spices? You need good quality and a brand that is in it for their love of food. No really, they aren’t paying me to say that part, that’s all me.
You guys, one simple change can make your food taste better. Who wouldn’t want that? We also try mixing up the kinds of spices we use in our recipe. For example, this pork rib rub recipe uses smoked paprika instead of regular. It adds a new depth of flavor that totally transforms the dish.
Slow Cooker Ribs Ingredients
The ingredients list for this CrockPot ribs recipe is fairly simple, but there are quite a few herbs and spices on the list.
Dry Rub
Light Brown Sugar
Smoked Paprika
Chili Powder
Garlic Powder
Pepper
Kosher Salt
Sticky Sauce
Ground Ginger
Ground Pepper
Onion Powder
Garlic
Sweet Chili Sauce
Soy Sauce (Reduced Sodium)
Balsamic Vinegar
Brown Sugar
Honey
Cornstarch
Water
Sesame Seeds (optional)
The measurements for each ingredient can be found in the recipe card below.
How to Make Slow Cooker Ribs
These slow cooker baby back ribs require some prep work, but once the ribs are in the CrockPot you can walk away! Here are the basic steps to making slow cooker pork ribs:
Whisk together the sticky sauce ingredients. Pour half the mixture into a saucepan and cook until thickened.
Trim the membrane off the ribs (see section below), then rub all over with the slow cooker rib dry rub.
Place the ribs into the slow cooker. Pour half the runny sticky sauce mixture over the ribs (the half that didn’t get cooked in the saucepan).
Place the lid on the slow cooker and cook the ribs on low for 8 hours.
Once cooked, place ribs on a broiler pan and brush with reserved sticky sauce mixture.
Broil the ribs for a few minutes, until the top looks sticky. Sprinkle with toasted sesame seeds if desired.
The instructions can also be found in the recipe card at the end of the post.
How to Remove the Membrane From Ribs
Never removed the membrane from ribs before? Don’t worry, it’s easy! Here’s how you should remove the silver skin from pork ribs before putting them into the slow cooker:
At one end of the rack, slide a dinner knife under the membrane and over a bone.
Lift and loosen the membrane until it tears.
Grab the edge of the membrane with a paper towel and pull it off.
The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
Can I Make Pork Ribs in an Instant Pot?
Absolutely! If you want to make these slow cooker ribs in an Instant Pot, follow the instructions for our Smoky BBQ Ribs but use the dry rub recipe listed in this post instead.
Can I Make Ribs on the Grill?
Yes, grilling ribs is an excellent option! We have a recipe for cooking ribs on the grill. Using the dry rub and the sticky sauce recipe in this recipe, following the instruction for the grilled recipe for all the cooking instructions.
Can I Use Boneless Ribs Instead of Bone-In?
You likely can, but boneless ribs won’t need to be cooked as long as bone-in. Also, boneless ribs tend to be less juicy and tender than bone-in.
Can I Use A Different Rib Rub?
Yes, but we really love how this homemade rib rub pairs with the Asian sticky slow cooker ribs. Homemade is always better than store-bought!
Tips for Making the Best Slow Cooker Ribs
We prefer cooking our slow cooker ribs low and slow for 8 hours, but technically you can cook them on high for less time. We’ve found that patience is a virtue when cooking ribs though — nobody wants to eat tough meat!
Note that you’ll have leftover sweet sticky sauce after broiling the ribs. Our family likes slathering the ribs with more sauce as we eat them, which is why the sticky sauce recipe makes extra.
Slow cooker pork ribs reheat well the next day and can easily be pulled off the bone and made into sandwiches, thrown atop salads, and more.
Watch How These Asian Sticky Ribs are Made…
I know ribs can be a little intimidating but making them in the slow cooker makes them easier than ever! These slow cooker ribs with Asian sticky sauce are so tender and bold in flavor! You’ll be lickin’ your fingers clean!
More Ribs Recipes You Should Try:
More Crock Pot Recipes:
Servings: 6
Prep Time: 10 minutesmins
Cook Time: 8 hourshrs5 minutesmins
Total Time: 8 hourshrs15 minutesmins
Description
These Asian Sticky Slow Cooker Ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat!
Prevent your screen from going dark
Make the Sticky Sauce
In a dish, whisk together the ginger, pepper, and onion powder.
Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.
1 Tablespoon Sweet Chili Sauce, 2/3 Cup Soy Sauce, 2/3 Cup Balsamic Vinegar, 2/3 Cup Brown Sugar, 2/3 Cup Honey
Pour half the sticky sauce mixture into a separate bowl. Set aside. (This will be the portion of sauce that gets poured over the ribs when they’re in the slow cooker).
Add the remaining half of the sticky sauce mixture to a saucepan. Heat the saucepan to medium heat and bring the sauce to a boil.
Once the sauce starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. While whisking the sauce continuously, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil.
1 Tablespoon Cornstarch, 1 Tablespoon Water
Turn to medium-low and allow it to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.
Make the Slow Cooker Ribs
Place the dry rub ingredients into a small dish and mix together.
1/2 Cup Light Brown Sugar, 1 Tablespoon Smoked Paprika, 2 teaspoons Chili Powder, 1 Tablespoon Garlic Powder, 1/2 teaspoon Pepper, 2 Tablespoons Kosher Salt
Make sure the membrane has been removed from the underside of the ribs, then massage the dry rub onto both sides.
2 Racks Pork Baby Back Ribs
Curl the ribs into the slow cooker, going around the sides.
Pour the uncooked half of the sticky sauce mixture over the ribs.
Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).
Remove the ribs from the slow cooker and place them on a tin foil-lined broil pan, meaty side up.
Brush on some of the sauce from the saucepan and leave the rest for serving.
Place the meat under the broiler in the oven for a few minutes, or until they look sticky and broiled.
Allow to rest, tented with foil, for 3-5 minutes and serve.
Left overs may be kept in the refrigerator for 3-4 days.
This pork carnitas recipe is so flavorful and moist and the best part? They are crazy easy to make with only a few ingredients and a slow cooker!
We had a little Mexican Pot luck in my neighborhood the other night. It was tons of fun and so nice to have everyone out together and just enjoy each others’ company. Everyone brought a dish to share and it turned out perfect. I decided to go with carnitas. I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful. I love that you just throw it in the crockpot and don’t think about it all day. You may wonder if with so few ingredients it’s really that delicious, but it is.
I made one big fat error this time around. You may not think it’s that big of a deal, but for me it is. At about 12:30 in the afternoon I realized that I had not placed the pork in the crock. DANGIT!!!! I am a huge, huge believer in letting roasts, and all kinds of pork cook for 8 hours in the crock on low. It is soooooooooo much more juicy, tender and flavorful. I promise. This pork still turned out well, but it would have been 1 million times better if I had been more on top of things. SO, when you try this, don’t forget to slooooooow cook it.
Ingredients for Slow Cooker Pork Carnitas
The ingredients for crockpot pork carnitas are simple and pack so much flavor. You will need a few ingredients for a dry rub and then a few items for cooking the pork in the slow cooker. The orange juice and lime juice add the punch of citrus you want in carnitas! This is what you will need:
Corn Tortillas
Queso Fresco
Cilantro
For the Rub
Seasonings: Dried Oregano, Ground Cumin, Smoked Paprika, Kosher Salt and Pepper
Garlic
Oil
For the Pork
Pork Shoulder/Butt
Onion
Garlic
Jalapeno
Fresh Black Pepper
White Vinegar
Kosher Salt
Oranges
Limes
The measurements for each ingredient can be found in the recipe card at the end of the post so keep scrolling for all the details!
How to Make Pork Carnitas
Now we come to my favorite part of this slow cooker carnitas recipe…the simplicity! Here are the basic steps:
Combine: Add all the ingredients for the dry rub together in a small bowl and then rub it all over the outside of the pork. Place it in the slow cooker.
Add: Juice the oranges over the pork and leave one of the oranges in the slow cooker. Add the rest of the ingredients to the slow cooker.
Cook: Set the slow cooker to low heat and cook for 10-12 hours or until the meat falls apart.
Shred: Using two forks, shred the pork and leave it in the juice in the crockpot. Pull out the orange peels.
OPTIONAL: If you crave those crispy edges on your carnitas, place the pork on a baking sheet and stick it in the oven to broil for a few minutes.
Serve: Dish up the pork into warmed corn tortillas with some cilantro, diced red onions and queso fresco on top. Avocado slices also make a great addition!
These instructions can also be found in the recipe card at the end of this post.
Watch How to Make Slow Cooker Pork Carnitas
What are Carnitas?
Carnitas are the Mexican version of pulled or shredded pork and can be used for tacos, burritos, quesadillas, nachos, enchiladas, tostadas or just to eat plain. The meat is cooked low and slow and is so tender that it practically melts in your mouth.
The meat is usually braised or roasted in lard until it is super tender. We have a roasted pork carnitas recipe that is super popular on the blog if you want to go the traditional route. We also have an Instant Pot Carnitas recipe that gives you carnitas in a fraction of the time.
What is Queso Fresco?
Queso Fresco is a semi-soft cheese, white in color. It is often used in Mexican cuisine. It is mild in flavor and slightly tangy.
What Can You Substitute For Queso Fresco?
Cotija cheese is the best substitute for queso fresco, but usually if you can’t find one, you won’t find the other. A mild feta cheese is your next best substitute for queso fresco.
Can I Use Pork Loin to Make Carnitas?
You really want to use pork shoulder or pork butt because they have a higher fat content which makes them super tender and juicy. Pork loin is a little too lean for carnitas, but if you have a pork loin that you want to use up, try our rosemary pork tenderloin! It’s fabulous!
What to Serve with Pork Carnitas
Homemade crockpot carnitas can be topped with pico de gallo, fresh salsa or guacamole. If you are looking for delicious side dishes, here are some ideas:
Storing and Reheating
Pork carnitas should be stored in the refrigerator in an airtight container. They will keep for 3-4 days.
Carnitas also freeze extremely well. Allow them to cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months.
To reheat carnitas, I prefer to sauté them on the stove top to recreate those crispy edges. Add a little oil to a skillet and heat them up until warmed through.
Learn how to make delicious and tender pork carnitas in your slow cooker with this easy recipe. Perfect for tacos, burritos, and more, this is a crowd-pleasing dish that can be prepared ahead of time.
More Slow Cooker Recipes to Try:
Servings: 8servings
Prep Time: 30 minutesmins
Cook Time: 1 hourhr
Total Time: 1 dayd8 hourshrs30 minutesmins
Description
I looooooove this pork. It is one of the most simple ways to make carnitas, but it is so juicy and flavorful.
Prevent your screen from going dark
Combine the dry rub ingredients and rub it all over the pork. Place in the slow cooker.
Cook for 10-12 hours or until the meat is falling apart.
Using two forks, shred the pork and leave it in the juice in the crockpot. Pull out the orange peels.
OPTIONAL: Place the pork on a baking sheet and stick it under the broiler for a few minutes. You can also sauté it in a skillet with a little oil in batches. Then place it back in the juices in the crockpot to serve.
We like to serve ours with warmed corn tortillas, cilantro, diced red onions and cotija or queso fresco and sometimes a little avocado.
In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy. Yields approximately 6 (4-ounce) servings.
I love carnitas.
And I’ve found the best way to make them at home is in the slow cooker.
This is far from traditional carnitas… but in this day and age, unless you’re in a kitchen in Mexico, standing over a copper pot with someone who’s been turning out carnitas since they could hold a spoon, then how could any carnitas be called authentic? But what I can call this recipe is amazing.
In this recipe, a seasoned pork shoulder cooks low and slow with onions, garlic and citrus juice until it’s fall apart tender. The hardest part? Figuring out what you want to use it in… tacos? nachos? burritos? Decisions – decisions.
To Make These Slow Cooker Pork Carnitas You Will Need:
boneless pork shoulder – An inexpensive cut from the shoulder of a pig that has great flavor and texture.
kosher salt – For seasoning the pork and will also enhance the flavors in this recipe.
freshly ground black pepper – Adds distinct bite and flavor.
avocado oil – Used for helping the herbs and spices adhere to the pork.
oregano – Mexican oregano is preferred. I’ve linked the one I use in the printable recipe near the end of the post.
cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
coriander – Lends a citrusy flavor with a slight sweetness and subtle hint of earthiness.
white onion – Or substitute with a yellow onion.
jalapeño – I leave the seeds and ribs intact but you can remove them if desired. I don’t notice the meat to be spicy when I leave them in.
garlic – Adds subtle yet distinct punchy flavor.
orange – Lends acidity, moisture and adds delicate citrus flavor.
lime – Lends acidity, moisture and adds delicate citrus flavor.
Prep The Pork:
Pat-dry a 4 pound boneless pork shoulder roast. Season it heavily with 1 tablespoon kosher salt and lots of freshly ground black pepper. Set this off to the side for a moment.
Then in a small bowl add three tablespoons of avocado oil, 2 teaspoons of dried oregano (Mexican oregano if possible), 1 teaspoon cumin and 1/2 teaspoon ground coriander.
Whisk to combine.
Pour this over the pork shoulder.
Use your impeccably clean hands to rub the oil mixture over the pork, massaging it into the meat.
Prep the veggies and citrus:
Next roughly chop up 1 large white onion, 1 jalapeño and smash and peel 6 cloves of garlic.
Add the onions, garlic and jalapeño to the bottom of your slow cooker.
Then place the pork on top.
Squeeze juice from both the orange and lime halves over the pork.
Throw the squeezed orange and lime halves into the slow cooker as well.
Slow Cook The Pork:
Cover and allow the slow cooker to do its thing. I prefer to cook my pork on low for 10 to 12 hours, however you can cook it on high for 6 to 8 hours.
By now your home should be smelling amazing.
Shred and Fry The Pork:
Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat.
Discard any pieces of fat.
Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder.
Cook until a deep golden crust form, then toss and continue to crisp the pork.
It’s nearly impossible to NOT snack as you go. My girls where all up in my face trying to steal more pieces.
What To make With Slow Cooker Pork Carnitas:
Ways To Use Leftover Pork Carnitas:
Add to potato skins with cheese and any desired add-ins.
Serve in a salad and maybe dressed with cilantro ranch.
Toss with roasted potatoes and veggies and serve with a fried egg on top.
Add to soup or tuck into sandwiches.
Top crispy French fries with pork carnitas, cheese, pico and guacamole.
Enjoy! And if you give this Slow Cooker Pork Carnitas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Slow Cooker Pork Carnitas
In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy.
Prep Time: 25 minutesmins
Cook Time: 10 hourshrs
Total Time: 10 hourshrs25 minutesmins
4poundsboneless pork shoulder
1tablespoonkosher salt
freshly ground black pepper
3tablespoonsavocado oil, or extra light olive oil
2teaspoonsdried oregano, I use Mexican oregano
1teaspoonground cumin
1/2teaspoonground coriander
1orange
1lime
1white onion, roughly chopped
1jalapeno, roughly chopped
6clovesfresh garlic, smashed and peeled
Use paper towel to pat the pork shoulder dry before generously seasoning with salt and pepper.
In a small bowl combine the oil with the oregano, cumin and coriander. Pour the oil mixture all over the pork shoulder and massage it into the mean until evenly coated.
To your slow cooker, add the onions, garlic and jalapeño and then place the pork shoulder on top. Squeeze the juice from both the lemon and lime and add the citrus halves to the slow cooker as well.
Cover and cook on low for 10 to 12 hours (recommended) or on high for 6 to 8.
Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat. Discarding any pieces of fat.
Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder. Cook until a deep golden crust form, then toss and continue to crisp the pork.
Once golden, serve in tacos, burritos or on nachos etc.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. NOTE: The amount of pork a (uncooked) 4 pound pork shoulder will yield is roughly about 1½ to 1¾ pounds cooked.
This St. Patrick’s Day, serve up this easy Slow Cooker Corned Beef and Cabbage Dinner! In this recipe, corned beef brisket and vegetables cook low and slow in beer with onions and garlic for a simple and easy St. Patrick’s Day meal.
Corned beef and cabbage has been gracing our dinner table on St. Patrick’s day for years. It’s one of those recipes that fills your house with its distinct aroma with promise of a comforting meal. Needless to say, when I found out it wasn’t technically Irish, I was a little bummed out. However that doesn’t stop me from making it every year.
This year, I want to make it easier on you.
So I’m sharing how you can pull this meal off using your slow cooker. YES, this whole corned beef dinner can be make in your beloved slow cooker! Sure, this isn’t a new idea, but it’s definitely worth making just for the fact you’ll avoid any boil over therefore also avoiding spending the better part of the evening scrubbing your stove top. Or maybe that’s just me? every. single. year.
Luckily those days are gone. (thank you, slow cooker!)
To Make This Slow Cooker Corned Beef and Cabbage Dinner You Will Need:
carrots – Use traditional, heirloom or baby carrots. Any carrots will do.
baby redskin potatoes – Cook quickly with less chopping 😉.
yellow onion – Adds subtle flavor.
fresh garlic cloves – Lends subtle flavor.
corned beef brisket – Including the seasoning packet.
pickling spice – Adds additional flavor but is optional. My go-to brand is Morton & Bassett.
light beer – Lends flavor while cooking. Use your favorite! Avoid stouts or dark lagers.
green cabbage – I look for a cabbage on the smaller side in order for all of it to fit in my slow cooker.
In your 6 quart or larger slow cooker, add carrots, baby potatoes, onion and garlic.
Place the brisket on top.
Which Corned Beef to buy: Flat cut or Point Cut?
You’ll most likely find flat cut corned beef brisket in your local grocery stores, and is all I’ve ever used. Point cuts have a pointed end (hence the name) and tend to be more fatty and marbled. Flat cuts are usually rectangular in shape and usually have less fat, usually just a cap of fat which is enough to keep it moist while cooking.
Next add the seasoning packet plus the extra 1 tablespoon pickling spice (if using). In my opinion the pickling spice provide doesn’t do a whole lot, which is why I add more. But if you don’t have any on hand, this step can be skipped.
I have yet to make my own pickling spice, but I do purchase one that has whole juniper berries and whole cloves, among other spices. But you can use whatever you like!
Lastly, pour in 1 (12 ounce) light beer. Alternatively, you can substitute water or low-sodium broth for the beer.
Stout or dark Irish lagers could negatively affect the flavor of this recipe, I recommend saving your Guinness for drinking with your meal.
Secure the lid and cook on low for 8 hours.
To be completely transparent, I have never tested this recipe using high heat with a shorter cooking time. Therefore, I cannot tell you with certainty how it will turn out. If you try it, please let me know how it works for you!
Once the corned beef has cooked for 8 hours, use tongs to remove the brisket and transfer it to a small, rimmed metal baking sheet. Cover tightly with foil and keep warm in your oven on the lowest setting.
Quarter and submerge the cabbage into the cooking liquids as much as possible (if necessary, remove some of the carrots and potatoes – keep warm in a dish covered tightly with foil) and cook the cabbage for 1 hour or until the cabbage is fork tender.
The smaller the cabbage the faster it will cook.
If boiled cabbage isn’t your thing, have you tried roasting it? Roasted cabbage is incredibly quick, easy and delicious!
What is the Best Way to Cut Corned Beef?
In my observations, there is two types of people: those that love thin slices and those that like it shredded. I’m not a fan of shredded corned beef, so in order to get perfect slices, cut the tender corned beef against the grain with your knife slightly angled towards the meat. If you prefer it shredded, cut with the grain.
Serve the sliced corned beef with the tender cooked vegetables topped with butter, salt and pepper. If you are avoiding butter for whatever reason, you could also us a pastry brush and dab the cooking liquids on the meat and vegetables. So much flavor in those liquids!
A dollop of mustard to dip my corned beef in is a must. Any mustard, doesn’t matter. Being a food blogger I always have different mustards in my fridge. Growing up yellow mustard was my standard go to, but these days I love stone ground because of its spicy bite and also the pop of the seeds is oddly satisfying
Enjoy! And if you give this Slow Cooker Corned Beef and Cabbage recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Slow Cooker Corned Beef and Cabbage DInner
This St. Patrick’s Day, serve up this easy Slow Cooker Corned Beef and Cabbage Dinner! Corned beef brisket and vegetables cook low and slow in beer, onions and garlic for a simple and easy meal.
Prep Time: 10 minutesmins
Cook Time: 8 hourshrs
Additional Time: 1 hourhr
Total Time: 9 hourshrs10 minutesmins
1poundcarrots, scrubbed clean
1½poundspotatoes, baby redskin whole or halved
1mediumyellow onion, chopped
4clovesgarlic, smashed and peeled
4poundcorned beef brisket, plus seasoning pack
1tablespoonpickling spices, optional
12ounceslight beer
1small headgreen cabbage, cut into wedges
FOR SERVING:
mustard, yellow, dijon or stone ground
butter
parsley, minced, for garnish
kosher salt, for potatoes, carrots and cabbage
black pepper
rolls, or sliced bread
In your 6 quart or larger slow cooker, add carrots, baby potatoes, onion and garlic.
Place the brisket on top, add the seasoning packet plus the extra pickling spices (if using) and pour in the beer.
Cover and cook on low for 8 hours.*
Once cooked, use tongs to remove the brisket to a small, rimmed metal baking sheet. Cover tightly with foil and keep warm on the lowest setting.
Submerge the cabbage into the cooking liquids (if necessary, remove some of the carrots and potatoes -keeep warm in a dish covered tightly with foil) and cook for 1 hour or until the cabbage is fork tender. (the smaller the cabbage the faster it will cook)
Slice the corned beef and serve with mustard (if desired), carrots, potatoes and cabbage.
Top vegetables with butter, salt and pepper and sprinkle with minced parsley. Serve with soft dinner rolls or sliced bread.
*I have never tested this recipe using high heat with a shorter cooking time. Therefore, I cannot tell you with certainty how it will turn out. If you try it, please let me know how it works for you!
Slow Cooker Mississippi Pot Roast is ridiculously tender, flavorful and comforting. A chuck roast cooks low and slow with homemade au jus gravy mix, ranch seasoning, butter and pepperoncinis. Serve shredded over mashed potatoes or tucked into a sandwich. Serves 6 to 8 depending.
I had no idea what I was missing out on.
It’s true, for years I’ve seen Mississippi pot roast recipes all over the internet and never understood the hype. To be honest, the whole pepperoncini thing threw me off. Until last year when I decided to make it. Life = changed. It’s so simple (hello, crockpot meal!) with just 5 ingredients that you quite literally throw into your slow cooker and in 8 to 10 blissful smelling hours, you have flavorful, tender and falling apart pot roast.
Where did Mississippi Pot Roast Originate?
About 20 year ago, Robin Chapman from Ripley, Mississippi first made a variation she calls “roast” from her aunts recipe. She swapped in the ranch seasoning for Italian and threw that in along with au jus gravy mix, a stick of butter and pepperoncini peppers. She then made it for a friend, who then entered it in her church cookbook. Judy, a church congregate, made it for Sunday supper and her niece fell in love with the recipe and shared it on her blog. Another blogger then made it and named it “Mississippi Roast” and from there the recipe really took off and the rest is history.
Believe me when I tell you there are hundreds, if not thousands of versions for Mississippi Roast all over the internet. So I’m not trying to reinvent the wheel here, this is just how I like to prepare it. I cut back on the butter because chuck roast is already a rich and flavorful cut. I also make my own au jus gravy mix and ranch seasoning. You of course don’t have to, but I’ve gone ahead and linked both recipes for you.
To Make Mississippi Pot Roast You Will Need:
chuck roast – You’ll want to get a 3-1/2 to 4 pound boneless chuck roast.
pepperoncini – Use whole pepperoncini peppers. I like to use “Hot” which to us didn’t add heat at all but great flavor.
pepperoncini liquids – Lends so much more flavor.
In your slow cooker add 1 (3-1/2 to 4 pounds) chuck roast.
Sprinkle with 1 ounce of au jus gravy mix and 1 ounce ranch seasoning.
Add 4 tablespoons butter and 6 to 8 pepperoncini peppers.
Lastly pour in 1/3 cup of pepperoncini pickling liquids.
Cover and cook on low for 8 to 10 hours. I personally don’t like using the slow cooker on high heat but if needed you could cook on high for about 5 to 6 hours.
Smells SO good.
Carefully remove and transfer to a rimmed baking sheet or wood cutting board.
Use two forks and shred.
Strain liquids in the slow cooker into a fat separator.
Once the fat has risen to the top, remove the stopper form the spout. This will pull the liquids up through the spout leaving the fat on top when you pour.
Transfer the shredded pot roast back to the slow cooker, pour the liquids (not the fat) over shredded pot roast and keep warm.
How Do You Serve Mississippi Pot Roast?
Enjoy! And if you give this Slow Cooker Mississippi Pot Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Slow Cooker Mississippi Pot Roast
Slow Cooker Mississippi Pot Roast is ridiculously tender, flavorful and comforting. A chuck roast cooks low and slow with homemade au jus gravy mix, ranch seasoning, butter and pepperoncinis. Serve shredded over mashed potatoes or tucked into a sandwich. Serves 6 to 8 depending.
Prep Time: 5 minutesmins
Cook Time: 10 hourshrs
Total Time: 10 hourshrs5 minutesmins
Place roast into your slow cooker. Sprinkle with au jus gravy mix and ranch seasoning. Top with butter and pepperoncini. Pour in the pickling liquids and cover with lid.
Cook on low for 8 to 10 hours.
Carefully remove and transfer to a rimmed baking sheet or wood cutting board. Use two forks and shred, discarding any tough fatty pieces.
Strain liquids in the slow cooker into a fat separator. Once the fat has risen to the top, remove the stopper form the spout. This will pull the liquids up through the spout leaving the fat behind.
Add shredded beef back to slow cooker and pour the liquids (not the fat) over shredded pot roast.
Serve over mashed potatoes and alongside your favorite vegetable.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Our chili recipes are some of the most popular out there, so it was time to share our mega tasty Traeger smoked brisket chili! And we are sharing 5 different ways to make it – stove top, oven braised, smoker, slow cooker or Instant Pot.
The smoky flavor of the brisket with those bold chili flavors ands spices makes for an outrageously good bowl of chili. I love to top my bowl with shredded cheddar cheese and some sour cream.
I mean, where do I even start? This smokedbrisket chilirecipe has been living in my brain for probably the past 5-6 years and it has taken me all this time to get it down on “paper”. How weird that we rarely use paper anymore. Remember all those calendars on walls and sticky notes of reminders?
5 Different Ways
Anyway, I always have leftover brisket, those things are huge and my children are small. Therefore, brisket chili. And you don’t need a ton for this recipe…just 1.5 lbs.
I want to help you out so there will be five different versions explained. Please don’t get bugged! I will get questions about making it different ways so I’m just trying to anticipate that and help. The five different ways are stove top, oven braised, smoked, slow cooker and Instant Pot. Then there will be instructions for both uncooked brisket and leftover brisket for each method. Make sense? Sheesh, I hope so! Here we go…
First, I will start by explaining how to brown uncooked brisket if you’re going to go that route…
How to Brown Brisket for Chili
Cube the pieces of raw brisket meat – Trim any hard fat as that will not melt away in the cooking process. Remember, the size of the meat is what you’ll be eating so we want no bigger than 2″ pieces (these will break down so you can smash them a bit, creating smaller pieces once cooked).
Season the brisket with salt and pepper.
Heat oil in the bottom of a cast iron dutch oven or large pot until shimmering. Cook the brisket in batches, never at once or it will end up cooking in liquid, aka boiled meat. Remove to a plate and proceed with the recipe of your choice, oven braised, smoked, or stove top.
Because your meat is already prepared, start by cooking the veggies and seasonings first.
Add cubed brisket and all remaining ingredients to the pot and proceed with your cooking method of choice – stove top, oven braised, smoked, slow cooker or instant pot.
Brisket Chili – 5 Different Methods
Let’s walk through each cooking method. Keep in mind that your cooking time is going to vary depending on cooking method and whether you start with previously cooked brisket.
{NOTE} If you are starting with uncooked brisket, your cook time will be longer.
You will start by cooking the bacon until it is crisp and then moving it to a paper towel lined plate. Then add the onions and peppers and cook until tender.
{Uncooked Brisket}
2. If you’re using uncooked brisket, add the cubed meat that has been seasons with salt and pepper. Brown in batches according to the instructions above.
3. Then add all the beef back to the pot and all the remaining ingredients.
{Leftover Smoked Brisket}
If you’re using previously cooked brisket, add it to the pot along with all the rest of the ingredients. Then you decide which method you are going to use…
Stove Top Brisket Chili
Prep the chili with either leftover or raw meat (browning the meat according to the instructions above). Once you’ve got everything in the pot, stir to combine.
Freshly Browned Brisket – Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don’t be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.
Already Smoked Brisket- Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine- the preferred method for the best flavor.
Oven Braised Brisket Chili
Create the recipe following through the stove top method for the initial 10 minutes of a simmer.
Freshly Browned Brisket – Heat the oven to 350 and place the lid on the dutch oven or oven safe pot. Bake for 1 1/2 hours, remove the lid and cook for an additional 3 hours or until brisket is tender and falling apart.
Already Smoked Brisket – Proceed per above and then add the lid and bake for 1 hour, remove the lid and bake for an additional 1 1/2-2 hours.
Smoked Brisket Chili
Here’s where we bust out the Traeger smoker chili recipe. Using apple, or your preferred pellet mixture, heat the smoker to 275 with the lid closed.
Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 and remove the lid. Cook for another 3- 4 hours.
Already Smoked Brisket – Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350, remove the lid and cook for another 1-2 hours for ultimate flavor.
Slow Cooker Brisket Chili
Sometimes the slow cooker just fits the schedule better than any other cooking method. Pull it out and set it to low temperature.
Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.
Already Cooked Brisket – Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.
Instant Pot Brisket Chili
If you’re in a time crunch and want brisket chili fast, then the instant pot is your answer! Our original instant pot chili recipe is one of our most popular posts, so you for sure need to know how to how to make this brisket version in the IP.
Freshly Browned Brisket – Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.
Already Cooked Brisket – Add all the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.
Does Chili Have To Have Beans?
Traditional red chili does not contain beans. But, other chilis are made with beans and in the end it’s 100% up to you. I like beans in my chili to make it a little more hearty and filling so we can stretch it into leftovers. Plus I just like ’em.
What to Serve with Brisket Chili?
I love to add some crunchy chips into my chili! Fritos or crushed up tortilla chips work great! I also rarely make chili without making a batch of our favorite cornbread. They just belong together!
How Long Will Chili Keep?
Chili can be stored in the refrigerator for 3-4 days.
Can You Freeze Chili?
Chili can be frozen for up to 6 months.
Cool completely, place in a freezer safe container or heavy duty freezer bag and freeze.
How Do You Reheat Chili?
Reheat chili on the stove, in the oven or in the microwave until hot clear through.
Brisket is so flavorful and tender. It is such a bold and brilliant addition to a chili recipe. If you end up with leftover brisket, make this brisket chili recipe! With instructions for making it 5 different ways, you can pick which method fits your schedule the best. Save a bowl for me!
Here are some more CHILI RECIPES that you’ll love:
Servings: 8
Prep Time: 15 minutesmins
Cook Time: 3 hourshrs
Total Time: 3 hourshrs15 minutesmins
1.5PoundsBeef Brisket, cut in 2 inch cubes
6StripsBacon, good quality, chopped
1CanKidney Beans, 15 oz., drained
1CanPinto Beans, 15 oz., drained
1CanBlack Beans, 15 oz., drained
2CansTomatoes, 15 oz. fire roasted with juice
1CanTomato Paste, 6 oz.
1Red Onion, chopped
1Red Bell Pepper, seeded and chopped
1 1/2Jalapeños, seeded and minced *optional
2-3CupsBeef Stock
1 1/2teaspoonsOregano, dried
2 1/2teaspoonsCumin
1-2TeaspoonsKosher Salt, or to taste based on the smoked brisket
1teaspoonBlack Pepper, ground
2teaspoonSmoked Paprika
3teaspoonsChili Powder
1TablespoonWorcestershire Sauce
1TablespoonGarlic, minced
Prevent your screen from going dark
In a large pot cook the bacon until crisp, stirring often to cook evenly.
6 Strips Bacon
Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender.
1 Red Onion, 1 Red Bell Pepper
Season all sides of the beef with salt and pepper and add to the pot. Brown the meat in batches, setting brown pieces aside until all the meat is browned.
Add the meat back to the pot and all the remaining ingredients and 3/4 of the bacon and stir to combine.
1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 2 Cans Tomatoes, 1 Can Tomato Paste, 1 1/2 Jalapeños, 2-3 Cups Beef Stock, 1 1/2 teaspoons Oregano, 2 1/2 teaspoons Cumin, 2 teaspoon Smoked Paprika, 3 teaspoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
Choose your preferred cooking method…
Stove Top Method
Freshly Browned Brisket – Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don’t be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.Total time: 4.5-5.5 hours
Already Smoked Brisket – Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine – the preferred method for the best flavor.Total Time: 40-60 minutes
Smoked Method
Here’s where we pull out the Traeger. Using apple, or your preferred pellet mixture, heat the smoker to 275 with the lid closed.
Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 and remove the lid. Cook for another 3- 4 hours.Total time: 4 hours 15 minutes – 5 hours 30 minutes
Already Smoked Brisket – Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350, remove the lid and cook for another 1-2 hours for ultimate flavor.Total time: 1 hour 40 minutes – 2 hours 55 minutes
Slow Cooker Method
Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.Total time: 6 hours 30 minutes – 8 hours 30 minutes
Already Cooked Brisket – Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.Total time: 3 hours 10 minutes – 4 hours 10 minutes
Instant Pot Method
Freshly Browned Brisket – Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.Total time: 1 hour 30 minutes
Already Cooked Brisket – Cook the bacon and veggies in the Instant Pot on saute mode (this can also be done on the stove top). Add all the rest of the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.Total time: 45 minutes
Regardless of what method you choose, serve with sour cream, cilantro, cheese and remaining bacon!!
Sour Cream, Cilantro, Cheese
Chili can be kept in the refrigerator for 3-4 days.
Course: 50 of the Best Easy Soup Recipes for Families
Cuisine: American
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Making beef stew doesn’t get any easier than this recipe. Instead of browning the beef to build flavor, we’re relying on a trusty set of ingredients — namely tomato paste and Worcestershire sauce — to give this stew a deep and comforting flavor. Here are the simple steps to take to make this dump-and-cook dinner.
Beef barley soup is a hearty and comforting soup full of tender beef, pearl barley, wild rice, mushrooms and savory umami flavor.
I didn’t even know that beef barley soup was a thing. I guess whenever I heard someone mention a barley soup I just went into a mindless state because barley didn’t sound delicious. But it’s the best soup I’ve had in years and that says a lot considering how much my family loves soup. Have you tried “The Soup“? Or maybe our roasted tomato basil soup? We love soups!
If you search for beef and barley soup recipes, you’ll find a lot of the same style of soup — carrots, celery, beef, barley, etc. We have changed things up for this. This is a little different, and more scrumptious imho, than anything you’ll find out there.
Why is This the Best Beef Barley Soup?
My friend and I decided that there are a few small things that are musts in a beef barley soup…
No carrots or celery. This isn’t stew and we don’t want it to look, smell or taste like stew. That’s a different recipe!
Use wild rice along with the barley. It adds a toothy, flavorful oomph that you will miss if you skip it. You can add as much or as little as you’d like.
WHOLE ROAST slowly cooked. We aren’t cutting this baby up, though if you were short on time you could certainly use stew meat and half the baking time. But a whole roast slowly cooked will bring out far more flavor and tenderness in the meat.
Ingredients for Beef Barley Soup
At first glance, this list may look long, but don’t worry! Most ingredients are pantry ingredients and everything combined creates a depth of flavor that is heavenly. Here is what you will need…
Chuck Roast: you will cook this whole like you would a pot roast
Olive Oil: helps brown the roast
Salt and Pepper: adds flavor
Red Wine Vinegar: helps deglaze the pan and adds acidity
Water: helps deglaze
Red Onion: adds flavor and caramelization
Baby Bella Mushrooms: adds earthy flavor and chewiness
Pearl Barley: you can find this right by the rice at the grocery store
Wild Rice: adds an extra layer of flavor and different texture to the soup
Au Jus Packet: adds bold savory flavor
Onion Powder: adds flavor
Garlic Powder: adds flavor
Oregano: you can also use Italian seasoning if you don’t have oregano
Balsamic Vinegar: adds a slight sweetness and more acidity
Worcestershire: our favorite brand is Lea & Perrins
Beef Broth: helps cook the barley and wild rice and creates the base of the soup
Spinach: you can skip the spinach if you don’t want to add it
Parmesan: optional, but I love the flavor it adds
This is just meant to be an overview of the ingredients needed for this recipe. The measurements of each ingredient can be found in the recipe card at the end of the post.
How to Make Beef Barley Soup
Preheat the oven and prep the roast.
Brown the roast on all sides and set it aside.
Caramelize the onions.
Sauté the mushrooms then deglaze the pan.
Layer the rice, barley and seasonings then place the browned roast on top.
Add half the broth and the remaining ingredients and bake in the oven.
Check the soup every couple of hours to make sure there is enough liquid and add more as needed.
Once the roast is cooked, shred the beef, then add the rest of the broth.
Add spinach and parmesan if desired.
This is just a brief overview of the instructions for making this soup. All the details can be found in the recipe card down below.
Beef and Barley Soup FAQ
What Cut of Beef is the Best for Soup?
Obviously, the best is a chuck roast. It has great marbling which makes it ideal for tenderness. Chuck roasts are usually affordable and easy to find.
Can I Cook the Roast in a Slow Cooker?
Yes! I would still brown it first on the stove top then place it in a slow cooker on low for 8 hours. It won’t have the same flavor as a roasted beef though.
Do You Cook Barley Before Adding It to Soup?
No, the barley can go in uncooked. Barley takes a long time to cook but since we are cooking in this in the over for several hours, it will cook just fine.
How to Thicken Soup
You really have complete control of the thickness of this soup. The amount of broth or water you add will determine the thickness. However, if you get to a point where the soup has gotten too thin, combine 3 tablespoons of cornstarch with 1 tablespoon of water and slowly whisk it into the soup until it reaches your desired thickness.
How to Make in a Slow Cooker or Instant Pot
Slow Cooker – follow all the instructions as written. When you get to step 5, add the rice to the slow cooker and then follow the rest of the instructions adding everything to the slow cooker. Then cook on low for 4-6 hours. Add the spinach about 5 minutes before serving and top with parmesan cheese if desired. Instant Pot – set the IP to sauté and brown the roast on all sides for 3-4 minutes with oil. Then pressure cook on high for 60-80 minutes based on roast 3-5 lbs. When the roast is done, shred it and add the rest of the ingredients. Turn the IP back to sauté and sauté the onions and then mushrooms. Then add the remaining ingredients and and set the IP to high pressure for 15-18 min. Allow a natural release. Remove the lid and add the spinach if desired and add the lid for a few minutes. Then top with the cheese.
Make Ahead and Storage Tips
If you make ahead and freeze it, add the barley and rice on the day you’re eating it or they will absorb all of the liquids.
Whip up a big pot of this hearty beef barley soup and make a side of buttermilk biscuits, and you’ll be the happiest person on earth! It’s so nourishing, savory and comforting! It’s guaranteed to be a new favorite in your house!
More Delicious Soup Recipes:
Prevent your screen from going dark
Set the roast out for 20 minutes before you begin. Preheat the oven to 325 degrees. Season all sides of the beef with salt and pepper.
4 lbs Chuck Roast, Salt and Pepper
In a large pot, heated over medium high heat, add the oil. Once shimmering, add the beef. Brown each side of the roast for a few minutes or until golden. Remove to a plate and add any accumulated juices.
3 Tablespoons Olive Oil
Turn the heat down to medium and add another drizzle of oil. Add the onions and a pinch of salt and pepper and cook for 3-5 minutes.
1 Red Onion, Salt and Pepper
Halfway through cooking, add the mushrooms, stirring occasionally until softened. At this point, add the vinegar and a little water to deglaze the bottom of the pan with a wooden spoon. Turn off the heat.
4 oz Baby Bella Mushrooms, 1/4 Cup Red Wine Vinegar, Water
Sprinkle 1/3 of the wild rice and barley, sprinkle with a quarter of the seasonings, including the au jus. Repeat again, and season again. Add the final third of the grains and seasoning, with some remaining to go over the beef.
1 1/2 Cups Wild Rice, 1 Cup Pearl Barley, 1 Packet Au Jus, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 2 teaspoons Oregano
Place the roast on top of all the grains and sprinkle the final of the seasonings over. Add 8 cups of beef broth, balsamic vinegar and Worcestershire and place the lid on the pot and slide into the preheated oven.
Cook for 4-6 hours, checking every 2 hours and adding broth or water as needed so that it’s not dry. Remove the pot from the oven and shred the meat. Add it back into the pot and then add the remaining broth, or until desired thickness.
16 Cups Beef Broth, Water
Water can be added as well if you run out of broth. Heat over the stove until the broth is warmed.
Place a little spinach in a bowl and pour the soup over the top with a good shaving of parmesan cheese.
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