#notafoodblogger: 7 Dump and Go Crockpot Recipes

Earlier this year when Amy was feeling extra stretched, she came to me for my ultra easy dump and go crockpot recipes that have already been kid-approved by my two toddlers and a bottomless pit husband. 

Never thought I’d be one sharing recipes (cooking is a chore, not a passion for me), but I’ve found my niche in what I excel at in the kitchen: stupid easy, toddler-pleasing dinners. 

Here’s a few ideas for when these recipes are especially helpful:

• during really hard (or busy) seasons of life
• vacation meals when you have a kitchen, but don’t really want to cook 
• seasons of transition, when things are just in a weird place and everyone’s adjusting 

Disclaimer: we call this series “#notafoodblogger” because 1. we are definitely not and 2. these are super easy meals for those nights when you just need to feed the kids, but you’ve maxed the takeout budget or just can’t bring yourself to go through another drive thru. We get it. 

XO,

Ashley

PS: ultimate hack is be sure to use a crockpot liner so there is no clean up required! 

Crack Chicken

Ingredients

• 3 to 4 medium chicken breasts boneless, skinless (about 2 pounds)
• 1 packet of Ranch dressing mix 
• 8 ounces cream cheese cut into cubes
• 8 slices of bacon cooked and crumbled
• 1 cup shredded cheese
• 2 to 3 tablespoons green onions sliced (optional ingredient)

1. Add Chicken to crockpot, Sprinkle over the ranch seasoning mix. Place the cream cheese on top of the chicken.
2. Cover and cook on LOW for 6-8 hours or high for 3-4 hours without opening the lid during the cooking time.
3. Shred the chicken, I do this right in the slow cooker with 2 forks. Stir the cooked cream cheese into the shredded chicken and also stir in the bacon. Spread out into an even layer. Sprinkle over the cheese. Cover for 10 more minutes to allow the cheddar cheese to melt.
4. Sprinkle on the green onions (if you want them) , serve over rice, on Hawaiian rolls, as sandwiches, as a dip for crackers– however you want! Options are endless.

White Chicken Chili

Ingredients

• 1 small onion, chopped
• 1 jalapeno, finely chopped (optional ingredient)
• 2 boneless, skinless chicken breasts
• 1 small can diced green chilies
• 1 packet taco seasoning
• 1 (14.5-ounce) can chicken broth
• 1 can northern beans, drained and rinsed
• 1 can of corn, drained
• 1 (8-ounce) block cream cheese
• 1 cup shredded cheddar cheese
• sliced green onions (optional ingredient)
• Frito chips

1. Place onion and jalapeno (optional) in the bottom of the crock pot. Put chicken on top.
2. Add green chilies, taco seasoning, chicken broth, corn, and beans. Cover the crock pot and cook on LOW for 5 to 6 hours.
3. Add cream cheese and cook on LOW for 1 more hour.
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn’t melt all the way, cover for 5 to 10 minutes.
5. Serve sprinkled with green onions (optional) and Frito chips on top.

Mississippi Chicken (With Noodles or Sandwiches)

Ingredients 

• 3 lbs Boneless Skinless Chicken Thighs
• 1 Packet Ranch Dressing Mix
• 1 Packet Au Jus Gravy Mix
• 1/4 Cup Butter – Sliced
• 6 Pepperoncini’s
• 4 Cups Chicken Broth
• 24 oz Bag Reames Frozen Egg Noodles (if doing noodle version)

1. Place chicken in a 6 quart slow cooker. Sprinkle with mixes and top with butter and pepperoncini’s. Cook on low for 4-5 hours until fork tender.
2. Taking two forks, shred chicken and mix well with juices. If doing noodles-add broth and frozen noodles, mixing well to submerge noodles in liquid. Cover and cook on high for 1-1.5 hours until noodles are tender. Serve. 
3. If doing sandwiches, let chicken cook additional hour and add to your favorite rolls with mayo! 

Crockpot Chicken Tacos/Nachos

Ingredients 

• 4 boneless Chicken Breast
• 1 teaspoon salt
• ½ teaspoon of black pepper
• 24 ounces chunky salsa
• 8 ounces cream cheese

1. Add chicken to the bottom of the crockpot and top with salt and pepper
2. Pour salsa over chicken and then top with cream cheese
3. Cook on high for 3 ½ hours or low for 6-8 hours or until chicken is cooked through (165 internal temp)
4. Stir together and shred with two forks (should shred easily) and stir again
5. Use for tacos, nachos, sandwiches and more!

Sweedish Meatballs

• 1 can of cream of mushroom soup
• 1 (14 oz) can beef broth, low sodium
• 1 packet of dry onion soup mix
• 2 tablespoons A1 steak sauce
• 2 pound frozen meatballs
• 1 cup sour cream
• 1 (16 oz) egg noodles (if serving with noodles) 

1. In a 5-6 quart slow cooker, mix cream of mushroom soup with beef broth, onion soup mix and steak sauce. Mix together well.
2. Then add in frozen meatballs. Cover and cook on low for 6-8 hours or on high 3-5 hours.
3. If serving with noodles – Just before the meatballs are done, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.
4. After the meatballs have finished cooking, stir in sour cream.
5. Mix noodles and meatballs together or serve meatballs on top of noodles. Or serve meatballs on their own for a potluck!

Ravioli and Meatballs – Great for big families, parties, or leftovers 

Ingredients

• 2 16 ounce packs of frozen cheese ravioli
• 1 45 ounce jar of your favorite pasta sauce
• 1 bag of meatballs (45 to 50 count)
• 1 can of evaporated milk
• 1 cup of Italian cheese

1. Pour ⅓ of the pasta sauce in the bottom of the crockpot
2. 2. Toss in half of the frozen meatballs and pour half the evaporated milk over the top
3. Toss in half the ravioli and repeat the layers you just completed. 
4. Pour the remaining sauce over the top. Cover and cook on low for 6 to 8 hours. 
5. Twenty minutes before serving sprinkle Italian cheeses, cover and allow to melt. 
6. Serve with Italian bread or side salad

*Bonus, almost dump and go meal, Crockpot Chicken Spaghetti 

Ingredients 

• 2 chicken breasts cooked and shredded, *see notes if using uncooked chicken.
• 4 tbsp butter
• 15 oz cream of chicken soup
• 3/4 cup chicken broth
• 3 cups spaghetti noodles cooked
• 8 oz cream cheese cubed
• 2 cups cheese Velveeta (cubed)
• 10 oz Rotel

1. Turn the Crockpot on low heat. Add the shredded chicken, butter, cheese, Rotel, soup, cooked noodles, and chicken broth to the Crock Pot.
2. Cook on low for 2 hours until the cheese melts. Serve when ready.

** If using raw chicken breasts, add chicken to the Crock Pot and cook on high for 2.5 hours. Remove chicken and shred. Place the Crockpot on low. Place remaining ingredients in the Crock Pot and cook for 3 hours on low.

Looking for more easy recipes?  Check out more #notafoodblogger recipes!