I think slow cookers are under appreciated during the summer months. Everyone loves the hearty stews and chilis when the weather is chili – but how often do you break it out when it’s hot outside?
I really is the perfect kitchen tool on hot days because it cooks without heating up the house. The trick is to pick a meal that doesn’t feel like it’s made for fall.
These sandwiches are a perfect example. These are saucy, but not heavy and the slaw makes them feel fresh and perfect for a hot day.
October is all about sharing slow cooker dishes. It makes total sense – the weather is cooling down and schedules are hectic so it’s the perfect time to break out the slow cooker and make cozy, hands-off meals.
I’m excited to share some new slow cooker recipes this month – and some updated favorites. Today, I’m kicking things off with 10 previously-blogged recipes you should add to your meal plan this month!
How’s your pandemic cooking fatigue? Yes, it’s a real thing. Chances are even if you dove into cooking projects with gusto back in March, it’s not bringing the same joy.
You know what? It’s okay. It’s okay to dial back. It’s okay to ask to share the load. It’s okay to take the easiest option.
I found myself burning out hard a little more than a month ago, so I made a conscious effort to switch up my meal planning. After I pick our meals for the week, I sit with the list and go though asking – what can I do to make this easier? In many cases, that means putting off new blog experiments for things I know will work.
How’s life lately? I mean really – are you hanging on?
I’m hearing from so many friends that they’re overwhelmed. There are so many balls in the air that things like dinner just get pushed to the back burner. They want to make dinner but they can’t handle more work.
This is a great meal for those nights.
Hot sandwiches make a great, easy dinner. These are individually wrapped – making them easily customizable for each family member – and warmed in the slow cooker – which makes the cook time flexible.
This post is sponsored in conjunction with#NationalSlowCookerMonth . I received complimentary product from sponsor companies to aid in the creation of the #NationalSlowCookerMonth recipes. All opinions are mine alone.
On busy days, my slow cooker is pretty much my best friend. I love being able to set it up, walk away for the day, and have a hot meal ready when we’re walking in the door at dinner time.
And is there anything more comforting than a hot bowl of soup? And this is comfort food you can feel good about – this plant-based meal is full of veggies!
Happy National Soup Swap Day! It’s seriously one of my favorite days of the year.
I mean, really, what is better than getting together with your friends on a chilly January Saturday and eating lots of soup?
This Slow Cooker Pepperoni Pizza Soup is my contribution to this year’s soup swap. Since it’s essentially pizza in a bowl, it’s a crowd pleaser – and especially a hit with the kids.
Fall always seems like the perfect time for slow cooker recipes. It seems like we’re squeezing more and more into these shortening days, and being able to have a warm meal minutes within walking through the door is both convenient and comforting.
Today, I’m linking up with a few other bloggers for #Crocktober! You can check out their perfect-for-fall meals here:
BBQ chicken in the slow cooker is nothing new – but a few extra steps and this makes a really special meal. After you pull the chicken, it gets added to slider rolls, covered in glaze, and baked. A quick pickle slaw tops it off.
My pickle-loving crew loved this – a perfect little meal for a busy night or a perfect tailgate dish!
Slow Cooker BBQ Chicken Sliders with Dill Pickle Slaw (slightly adapted from Southern Bite) Makes 12 sliders
2 lbs. boneless, skinless chicken breasts
1 cup barbecue sauce
12 sweet Hawaiian rolls
6 Tbsp. butter, melted
1 tsp. barbecue seasoning
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 tsp. yellow mustard
1/2 head cabbage, thinly sliced
1/2 cup finely chopped dill pickles
1/3 cup mayonnaise
3 Tbsp. pickle juice
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
Add the chicken to the slow cooker and cover with barbecue sauce. Turn to coat. Cook on low for 4 hours. Remove chicken and shred.
Preheat the oven for 350 and spray a baking dish with nonstick spray.
Leaving the rolls together, cut in half. Place the bottom half in the greased pan. Top with chicken. Add the top half of the rolls.
In a small bowl, whisk together the melted butter, barbecue seasoning, Worcestershire, brown sugar, and yellow mustard. Brush evenly over all of the sliders.
Bake for 15-20 minutes.
Meanwhile, whisk together the mayonnaise, pickle juice, sugar, salt, and garlic powder.
Toss the cabbage and chopped dill pickle with enough of the dressing to coat. Refrigerate until serving.
When the sliders are done, serve with the dill pickle slaw.
