Slow Cooker Chicken Marsala 

This was a really good recipe. Nice and easy in the crockpot and didn’t take forever. I served it over a bed of mashed red potatoes and steamed broccoli on the side. Delish! 


– 3-4 boneless skinless chicken breasts, cut thinly in half 

– 3 cloves minced garlic 

– 2 cups chicken broth or 1 cup Marsala wine (I used the broth) 

– 1/2 cup water 

– 1/4 cup cornstarch 

– salt and pepper 

– 8 oz. mushrooms (I left these out because I didn’t have any on hand) 


Lightly spray your crock pot with cooking spray. Season chicken breasts with salt and pepper and place in the bottom of the crock pot. Add the minced garlic and pour in the chicken broth/wine. Add the mushrooms. 

Cook on low for 5 hours. 

Once the time is up, remove the chicken breasts, set aside. In a small bowl, make a slurry from the water and cornstarch (mix the two together) and pour into the crockpot. Turn the setting to high and give it a big stir. Add the chicken back in and cook for another 30 minutes, or until the sauce is thickened. Stir occasionally. 

Serve over mashed potatoes and top with the sauce. Enjoy! 


Crockpot Buffalo Chicken Sandwiches 

These were really tasty, I topped the sandwiches with a piece of cheddar cheese and ranch dressing to cut the spicy ness. So good! 


– 4 boneless skinless chicken breasts 

– 1 (12 oz) bottle of buffalo wing sauce 

– 2 tbsp. ranch seasoning mix 

– 2 tbsp. butter 

– 6 hamburger buns 

– 6 slices cheddar cheese 

– ranch for garnishing on top 


Place the chicken breasts in the crockpot. In a small bowl, whisk the wing sauce and ranch seasoning together. Pour the hot sauce mixture over the breasts and cook on low for 7-8 hours. 

Shred the chicken and stir in the butter to the crockpot. 

Place the buns on a baking sheet and top with a slice of cheese. Melt under the broiler for a couple minutes. Top the buns with the chicken and a good serving of ranch. 


The BEST Crockpot Turkey Breast!

Ok guys, I have the turkey breast recipe to end all!! I cannot tell you how much we enjoyed this! It was SO easy, fast, and up there with my favorite turkey recipe’s of all time! It was so moist and tender, and even the next day (today) just as good after sitting in the fridge overnight (maybe even better)?! If you cook nothing else this week, make THIS! I promise you will be in love!

– turkey breast roast, mine was 3 pounds
– 1/2 yellow onion, quartered
– 1/2 a stick (4 tbsp) of butter
– salt and pepper
– 2 cups chicken broth
– 1 tsp. parsley
– 2 stalks celery chopped, I didn’t use it in my recipe because I didn’t have any on hand, but I’ll try it next time for added flavor!

Start by rinsing and patting your turkey breast dry, sprinkle with salt and pepper, and place breast side down in your crockpot.
Place the onion, parsley, and *celery in the crockpot with the roast. Pour the chicken broth over the turkey and then place the 1/2 stick of butter right on top of your turkey.
Place the lid on your crockpot and let cook 4-6 hours on high. In the original recipe, it said you could cook it on low for 7-9 hours. However, I heard on The Food Network that you shouldn’t let non red meats slow cook, because there is a higher chance of bacteria being able to grow? Not sure if that’s true, but I just decided to go with the “better safe than sorry” route. I can’t imagine it being any more delicious than it already was, so cooking it on high was perfect!
Happy Turkey Crocking!
















Chicken “Burrito Bowls”

If you saw my last post on the BBQ chicken sandwiches, here is what I did with all that leftover chicken! I was going to make a quesadilla with the chicken, but my toddler is not a big cheese fan, so I needed to go a different route if I wanted her to actually eat dinner! I decided to make a version of a burrito bowl. I just looked in the pantry and tossed together what I had on hand. It turned out really good and Paisley, my little one, gobbled it up! Score one for Mommy! 😉

– leftover BBQ chicken
– 1 cup of brown rice
– 1 can of black beans
– steamed corn
– shredded cheddar cheese
– salt and pepper, or other seasonings to taste


Just mix everything up in a large bowl and heat it up! After it was warm I sprinkled on the shredded cheese, and it got all melty and delicious! Perfection!
So, there you have it, two super simple meals from one recipe 🙂





Crockpot BBQ Chicken Sandwiches

This is a super simple recipe that only has 4 ingredients 🙂 I have a similar recipe on here, but you really can’t beat 4 ingredients! I normally serve that chicken by itself with sides, but this one I really liked for sandwiches. It’s got a pretty mild BBQ flavor too, so you can use the chicken in another recipe the next day. It makes a TON, so is perfect for leftovers, a great busy day recipe!

– 4 large boneless, skinless chicken breasts, trimmed
– 1 cup water
– 1/4 cup brown sugar
– 1 bottle of your choice of BBQ sauce (17 oz.)

Sandwich Components:
– Shredded cheddar cheese
– hamburger buns
– extra BBQ sauce for topping

Place your whole chicken breasts in the crockpot.
In a small bowl, combine water, brown sugar, and BBQ sauce. Pour directly over chicken breasts.
Cover, and cook on low for 8-9 hours, or until chicken is very tender. Remove breasts from crock pot and shred. Top your sandwiches with shredded cheese, and more BBQ sauce!






Slow Cooker Chicken Tortilla Soup

I’d never made a chicken tortilla soup before, so I was a little hesitant to try my hand at it. I’ve only had it maybe twice in my life and really wasn’t sure what to expect in terms of how it was supposed to look or even taste. I just went for it though, and I was pleasantly surprised with the results! I topped it with shredded Monterey Jack and tortilla chips, and it took it to a whole other level! Will definitely be a repeat recipe, and my toddler even gobbled it up! Score!

– 2 large boneless, skinless chicken breasts, trimmed
– 15 ounce can of corn, drained
– 15 ounce can diced tomatoes, drained
– 5 cups of chicken broth
– 15 ounce can of black beans, drained
– 1/2 cup onion, diced
– 3/4 cup green pepper, diced
– 3 cloves of garlic, minced
– 1/4 tsp. chili powder
– 1/8 – 1/4 tsp. cumin
– 1 tsp. salt, more or less to taste
– 1 tsp. pepper, more or less, to taste
– shredded Monterey Jack cheese
– tortilla chips, crushed


Add all of the ingredients, (except the cheese and tortilla chips), to your slow cooker. Cook on high for 4 hours, or on low for 8 hours.
Before serving, remove the chicken breasts and shred the meat. It should basically be filling apart at this point.
Once shredded, add back to the slow cooker. Taste your soup, and adjust the seasonings at this point.
Serve with shredded Monterey Jack and the crushed tortilla chips. Delicious!






Chicken Teriyaki

I love Japanese food, more specifically I love teriyaki chicken rice bowls with sticky rice, like the ones you get at the mall. Sadly, I haven’t been able to find any good rice bowls meeting this criteria since I lived in Arizona, crazy huh? I haven’t tried my hand at sticky rice yet come to think of it, I honestly hadn’t even thought about doing it until now actually! I always just out of habit buy brown rice, and we don’t have a rice cooker, so boiled brown rice is always just my go-to. It’s healthier and tastes great to me, however now I’m intrigued, so watch for a sticky rice post in the future though 😉 I serve this dish over rice and veggies on the side and it’s very good, PlUS it’s a slow cooker recipe, Cha-Ching!

– 2 pounds, boneless, skinless chicken breasts (can just throw them in frozen also)
– 1/2 cup sugar
– 1/2 cup soy sauce
– 3 tbsp. Apple cider vinegar
– 1/2 tsp. ground ginger
– 1 clove garlic, minced
– 1/8 tsp. pepper
– 3-4 tsp. cornstarch
– 3 tsp. water

Place chicken in your crockpot. In a medium bowl, combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour straight on top of chicken and cook on low 4-5 hours, it will be closer to the 5 hour mark if you use frozen breasts.
Once done cooking, remove the chicken to a clean surface and chop/shred it, set aside.
Pour the leftover sauce from the crockpot into a large sauce pan and bring to a boil. In a ramekin, whisk the cornstarch and water together until fully incorporated. Slowly add the cornstarch/ water mixture to boiling liquid and reduce to simmer. Allow sauce to thicken for 4-5 minutes, then toss the chicken into the sauce to coat and heat through. Serve over rice and veggies.











The sauce should be thicker after a few minutes, if it’s still not thickening up, you can add some cornstarch directly to the sauce, just make sure to whisk it in very well.





Well aren’t you a delicious sight for sore eyes 🙂

Crockpot Applesauce Take Two!

If you read my first applesauce post, you know I wasn’t completely happy with the results. It was delicious, but it just wasn’t quite right. Well folks, I am happy to announce I think I’ve got it this time!!! I would like to experiment next time with some different apples, just to see how it changes. The last time I used golden delicious apples and this time were gala’s. My mom always used granny smith’s when I was growing up, so maybe I’ll give those a try next. This time I think the applesauce improved because I cut back on the lemon juice and added a bit of brown sugar, so good!

* 4 large, or 8 small Gala apples (I think I’ll try more next time, just so it yields more)
* 1/2 tbsp. lemon juice
* 1 tsp. cinnamon
* 1 tsp. vanilla
* 1/4 cup water
* 1 tbsp. brown sugar

Peel, core, and slice apples and put them in the crockpot. Add the vanilla, lemon juice, water, brown sugar, and cinnamon to the crockpot. Give it a good stir and cover with lid. Cook on high 4-5 hours. Stir to mash or use a potato masher until you reach the desired consistency. Put the applesauce in Mason jars and refrigerate!


Super simple Crockpot Beef Stew!

It’s beginning to really feel like Fall around here! Whoo hoo! 🙂 I had some stew meat in the freezer so I decided to throw together a beef stew. It was perfect stew weather yesterday so it seemed appropriate 🙂 I know I have another crockpot beef stew recipe on here, but I was feeling really lazy yesterday and just wanted to throw everything in the pot and be don’t with it. This recipe is even simpler than my other stew recipe and it came out just as good, if not better than that one!

* 1 1/2- 2 pounds beef stew meat. Trimmed and cut into 1″ cubes
* 1/2 cup flour
* 1 1/2 tsp. salt
* 1/2 tsp. pepper
* 1 1/2 cups beef broth (I just buy the beef bouillon cubes and add water to them to make my own broth. It’s a lot more economical that way and I always have broth on hand)!
* 1 clove minced garlic
* 1 bay leaf
* 1 tsp. Paprika
* 5 carrots, sliced
* 1/2 an onion, chopped
* 4 stalks celery, sliced
* 5 small red potatoes, cubed

Place the stew meat in the bottom of your slow cooker. Mix the flour, salt, and pepper and pour over the stew meat, stirring to coat. Next, add in the rest of the ingredients, except the potatoes, and give it a good stir. Cook on low for 8-9 hours. The original recipe said to cook for 10-12 hours with all the ingredients. This seemed a bit excessive to me and especially for the potatoes. A russet potato might hold up a little bit better to that cooking time, however since I just had red potatoes, it seemed too long. Red potatoes are more delicate and not as thick as a russet so I just placed my potatoes in a bowl and kept them in the fridge until I was ready to add them. I added them about 4 hours into the cooking time, and they were perfect by dinner time. I think they basically would have fallen apart, had I added them in at the beginning, so I was happy I made a good call 🙂 like I mentioned previously though, if you’re using russets, they may need to cook for a longer amount of time.
I hope you try this recipe and if so, report back whatever your opinion, good or bad 🙂
Peace and love!




Crockpot Applesauce Take 1

I love homemade applesauce and grew up helping my mom make it. She would make a huge batch of it during the summer and then freeze a bunch in our deep freeze for the cold winter months. I remember eating it as a treat warmed up, it is such a cozy memory and one that I hope to recreate with my own daughter. When my mom made applesauce she used some crazy sieve looking thing with a crank turner. If I remember correctly, she would boil the apples, crank turn them through that contraption, remove all the cores and stems, then sweeten it, and probably do some more steps I missed. That sounds like an awful lot of work to me, especially considering the sieve turner thing looks as if it’s on its last leg! Haha, so I went looking and found a MUCH simpler way of producing homemade applesauce!

* 4 large apples, or 8 small ones (I used golden delicious and i think a few Granny Smith apples snuck it there too) the original recipe said you could use any apples you wanted, and maybe next time I’ll experiment with a Macintosh or other redder apple and see what the results yield with those.
* 1/2 a lemon, squeezed
* 1/2 cup water
* 1/2 tsp. cinnamon
* 1 tsp. vanilla extract

Begin by peeling, coring, and slicing your apples and placing them in the crockpot. Next, juice your lemon and add that to the apples, along with the water, cinnamon, and vanilla extract. Give this a good stir, so that all the apples are evenly coated.
Place the lid on the crockpot and cook on high for 4-5 hours. My apples were very soft after 4 hours, so I would say to check it about that time. If they are ready, mash them with a potato masher or a fork. They should be quite soft and mash easily. Place your applesauce into a container and refrigerate. I used a couple of Mason jars, because it just seemed like an appropriate container for such a rustic mixture 🙂 I think this would be a really cute thing to give the neighbors/ friends/family as gifts in the fall or even to go in a basket with some baked treats as a Christmas present! Next time I plan on doubling the recipe as this only yields two pint sized jars full. I cannot wait to eat this on my pork chops I have brining in coffee in the fridge! Yep, you heard me right, COFFEE! I hope they turn out well! If so, I’ll post the recipe tomorrow! 🙂




I used this handy little kitchen tool, smart huh?






I was very pleased with this recipe, it’s still not quite like how I remember my mom’s. Since this was so easy, I think I’ll keep exploring and maybe next time just add a hint of brown sugar for some warmth and sweetness!