The best part? It actually tastes even better the next day. So if you’re a planner (or just accidentally make too much), leftovers are your friend.

Traditional Coney Dog Sauce (Crockpot Style)

This Traditional Coney Dog Sauce isn’t fancy, but it is everything you want when you’re staring at a pack of hot dogs and wondering how to make them something special. It’s simple, flavorful, and amps up your at-home hot dog night!

Make it once and you’ll be hooked. Make it twice and you’ll start doubling the batch just to freeze some for later. And if your family is anything like mine, you won’t hear a single complaint when this hits the table- just the sound of people going back for seconds.

Let’s break it down step-by-step, because you need this sauce in your life, especially if you’re feeding a crew or prepping for a holiday weekend where you want to serve something crowd-pleasing that doesn’t need babysitting on the stove.

Gather Your Ingredients

Here’s everything you need to make this magic happen:

• 1 pound of ground beef – I like to us a leaner blend (think 90/10 or 93/7) because I’m not about skimming off a layer of grease after slow cooking. No thanks.
• 1 cup ketchup – This brings the tang and a little sweetness. Don’t overthing it. Just grab the bottle from the fridge.
• 1 Tablespoon yellow mustard – It adds a little zip that’s non-negotiable in a classic coney dog sauce.
• 1/4 to 1/2 cup dried minced onions – If you’re an onion lover, go big with the 1/2 cup. If you’re feeding picky eaters or just want a subtle flavor, stick to 1/4 cup.
• 1 cup water – This helps everything simmer down and blend nicely over time.
• 6-8 dashes of Red Hot or Tabasco (optional) – Totally optional, but if you want a touch of heat, it’s a must.
• 1-2 Tablespoons of chili powder – Start with one Tablespoon, then add more if you want a bolder chili flavor.

You probably have all of this on hand right now – go check, I’ll wait. This is one of those “pantry rescue” recipes I pull out when I need something warm, filling, and guaranteed to get eaten.

Let’s Make Traditional Coney Dog Sauce Crockpot Style

This recipe is as low-maintenance as they come, and that’s exactly how I like it. The key is letting the slow cooker do all the heavy lifting.

Step 1: Add Your Ground Beef to the Crockpot

Yep, raw. Just crumble it into the bottom of your slow cooker in chunks. No browning, no mess, no dirtying up an extra pan. It’ll cook low and slow in all that glorious coney sauce.

Step 2: Whisk the Sauce Together

In a mixing bowl, combine the ketchup, mustard, dried onions, water, chili powder, and hot sauce (if using). Whisk until everything looks like it belongs together.

Step 3: Pour the Sauce Over the Meat

Pour that sauce mixture over the ground beef in your crockpot. Don’t stir it; let the sauce sit on top and soak down slowly as it cooks.

Step 4: Cover and cook

Put the lid on and cook on LOW for 4 to 5 hours. Every now and then, give it a stir and skim off any grease that might rise to the top.

By the time it’s done, the beef will be tender and fully cooked, and the sauce will be rich, savory, and ready to spoon over your favorite hot dogs.

Step 5: Serve It Up

At this point, you can toss your hot dogs right into the crockpot to heat up in the sauce, or cook them separately – whatever floats your bun. Either way, load up a soft hot dog bun with a juicy frank and a generous spoonful (or three) of coney sauce.

If you’re feeling wild, top with shredded cheese, chopped onions, or even jalapenos. Or keep it classic – this sauce is the star.

Tips, Tricks, and Questions

Can I make this ahead of time?
Yes! In fact, I highly recommend it. This sauce is one of those magical recipes that gets better after a night in the fridge. The flavors meld, the onions soften even more, and it reheats like a dream

How do I store leftovers?
Let the sauce cool, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months- just thaw and reheat when ready.

Can I double this recipe?
Absolutely. If you’re feeding a crowd or hosting a cookout, doubling the recipe works great. Just use a large enough crockpot and give it an extra hour to fully cook. I love to use my 3-quart crockpot for dishes like this. There is room in it to double the recipe; it’s the perfect size for things such as this.

What kind of hot dogs go best with this?
I say use whatever you like, but a good all-beef hot dog holds up great under this saucy goodness. You can grill ’em, boil ’em, cook them in the sauce, or air fry them if you’re in a hurry.

Can I use fresh onions instead of dried?
You can, but the beauty of dried minced onions is that they soften slowly and evenly in the crockpot without overpowering the sauce. The dried are also super easy to keep on hand. If you go fresh, make sure to saute them first or they might end up crunchy, and that’s not the vibe we want here.

What’s the difference between this and chili?
Coney dog sauce is smoother, has no beans, and tends to be a little sweeter and more detchip-forward than traditional chili. It’s not meant to be a bowl-and-spoon situation – it’s made for spooning over dogs and buns.

What else can I use this on?
…..the possibilities…..

• Pile it on crinkle fries with cheese for Coney Fries
• Serve it over baked potatoes
• Load up a cheeseburger with it
• Dip your tortilla chips in it

If you make this recipe, please tag me on Instagram (@FarmwifeFeeds) so I can see your hot dog masterpieces! And if you’ve got a secret family twist on coney sauce? I’d love to hear it in the comments below.

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Traditional Coney Dog Sauce (Crockpot Style)

A no-frills, falvorful classic. It's easy to make, simmers low and slow in your corckpot, and makes the perfect meaty topping for hot dogs.

Servings 8 Hot dogs

Calories 199kcal

Ingredients

• 1 pound hamburger I use a leaner hamburger for this, less fat to skim off as it cooks
• 1 cup ketchup
• 1 Tablespoon yellow mustard
• 1/4-1/2 cup dried onions
• 1 cup water
• 6-8 dashes Red Hot or Tabasco optional
• 1-2 Tablespoons chili powder

Instructions

• Place the pound of ground beef (yes raw) into the bottom of your crock pot and kind of smash and separate into chunks.
• Combine the rest of the ingredients in a mixing bowl and whisk to combine then pour over the raw hamburger in the crockpot.
• Turn the crockpot onto low, cover and allow to cook for 4-5 hours.
• Stir the meat mixture every now and then, skimming off any fat that may be settled on top.
• When done and ready to serve you can add your hotdogs to the picture to cook them or serve them cooked on the side!
• This recipe is really super good the next day and re-warmed so it's a great recipe to make ahead.

Notes

• Make Ahead Tip: This sauce tastes even better the next day! Store in an airtight container in the frdige for up to 4 days.
• Freezer Friendly: Let cool completely, then freeze in a sealed container or freezer bag for up to 2 months.
• Use it on more than hot dogs: It’s also delicious over fries, baked potatoes, or burgers.
• Thicker Sauce Option: Remove the lid during the last 30 minutes of cooking to reduce the liquid.

*Nutritional information is for a serving of coney sauce only.

Nutrition

Serving: 4Tablespoons | Calories: 199kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 614mg | Potassium: 204mg | Fiber: 2g | Sugar: 11g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg

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It’s super easy and loved by everyone!

Crock Pot Slow Cooker Chicken and Noodles

Crockpot chicken and noodles offer a comforting and flavorful meal with minimal effort, which is definitely a top priority for me! The slow cooking process allows the chicken to become tender and infused with the rich taste of the broth. As the noodles absorb all the broth and chicken essence (that’s a thing, I swear), this dish becomes a hearty and satisfying option for any day of the week.

Its simplicity makes it a go-to for busy individuals needing a delicious homemade meal, and it is also perfect for special occasions. It is for sure a comforting and nostalgic food reminiscent of home-cooked meals by Mom and Grandma.

Gather Your Ingredients

Grab your trusty crockpot or slow cooker, and let’s get this easy dump-and-go meal started.

• 3-4 boneless chicken breasts – thawed or frozen, both work
• 1 can Cream of Chicken
• 1 stick of butter (cut into slices)
• 4 cups chicken broth
• 24-ounce package of frozen noodles
• Salt and Pepper to taste

How To Make Crock Pot Chicken and Noodles

1. Place chicken breasts at the bottom of the crock pot in a single layer (you can use either frozen or thawed – cooking times will vary)
2. Spread the Cream of Chicken over the chicken breasts and lay the slices of butter on top of that.
3. Pour the chicken broth into your slow cooker. If you use bullion or Better Than Boullion, mix it together first, then pour over the chicken, soup, and butter.
4. Cover and cook on high for 4-5 hours or low for 7-8 (the longer time if you are using frozen chicken breasts).
5. About 1-2 hours before serving, stir in the frozen noodles and continue cooking.
6. When ready to serve, the chicken should shred easily using a couple of forks.

Tips, Tricks, Comments and Questions

Frozen or Thawed Chicken

This recipe allows you to use either. I’m not a good meal planner, so I most often use frozen; just beware that cooking times will be a little longer. Chicken is done at 165 degrees, with no visible pink in the thickest part of the breast, and shreds easily.

Frozen or Dry Noodles

The choice between using frozen noodles and dry noodles in this recipe is completely your choice. We use both in this house for different recipes. I almost always use frozen for this recipe. If you choose dry noodles the cooking time will change so be sure to note that.

Boullion, Stock, and Broth

The terms bouillon, stock, and broth are often used interchangeably; however, there are subtle differences in their preparation, ingredients, and uses. I’ll give you a rough difference; nevertheless, I almost always use Better Than Bouillon because it is convenient, takes less room to store, and always gives me the flavor I am looking for.

Boullion typically comes in the form of cubes, granules, or powder. It’s a concentrated flavoring agent made by dehydrating broth and often contains salt and seasoning. Better Than Boullion fits into this category but is a concentrated paste, not a dry base.

Stock is made by simmering bones, vegetables, aromatics, and seasonings in water. The solids are strained out, leaving a rich, flavorful liquid.

Broth, while similar to stock but has a shorter cooking time. It is often made with meat (rather than bones) and may or may not include vegetables, herbs, and seasonings. Therefore, broth is normally lighter in flavor compared to stock.

Crock Pot Beef and Noodles

Check out this recipe

Instant Pot Chicken and Noodles

A super simple comfort food meal ready in less than 30 minutes.

Check out this recipe

Homemade Chicken Noodle Soup

Check out this recipe

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Crock Pot Slow Cooker Chicken and Noodles

A great dump and go recipe that will please everyone, including the cook with its easy prep and delicious outcome.

Servings 8

Calories 508kcal

Author Jent

Ingredients

• 3-4 boneless chicken breasts – thawed or frozen both work
• 1 can Cream of Chicken
• 1 stick of butter
• 4 cups chicken broth
• 24 ounce package of frozen noodles
• Salt and Pepper to taste

Instructions

• Place chicken breasts at the bottom of the crock pot in a single layer (you can use either frozen or thawed – cooking times will vary).
• Spread the Cream of Chicken over the chicken breasts and lay the slices of butter on top of the soup.
• Pour the chicken broth into your slow cooker. If you are using bullion or Better Than Boullion, mix it together first, then pour over the chicken, soup, and butter.
• Cover and cook on high for a total cooking time of 4-5 hours or low for 7-8 (the longer times if you are using frozen chicken breasts).
• About 1-2 hours before serving, stir in the frozen noodles and continue cooking.
• When ready to serve, the chicken should shred easily using a couple of forks.

Nutrition

Calories: 508kcal | Carbohydrates: 61g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 573mg | Potassium: 325mg | Fiber: 3g | Sugar: 2g | Vitamin A: 445IU | Calcium: 43mg | Iron: 2mg

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Crockpot soups are an easy, hearty meal. Easy Crockpot Sausage Ravioli Soup, serve alone or with a salad for a delicious simple but filling meal.

Easy Crockpot Sausage Ravioli Soup

Recipe Notes:

• After you brown the sausage this can easily be a dump and cook soup. However; if I have the time I like to saute the celery, carrots, onions, and garlic along with my sausage. I think it adds just a slightly deeper flavor to the veggies.
• Salt and Pepper. I know it’s easy to over-salt food but it’s just as easy to under salt – this soup has lots of tomato products in the base and tomatoes need salt to get the full flavor. This is where it is fun to be the cook, lots of taste testing!
• Use your favorite greens in this. Sometimes I use all baby spinach, sometimes all kale, sometimes a combo. I found a combo bag of spinach and baby kale in the produce section, which is what I used here in the photographed version! 
• If you use a multi-cooker this becomes a one-pot meal – which who doesn’t love!
• Don’t have sausage, use hamburger – it works!

If you love ravioli as much as I do you have to try my Easy Ravioli Casserole!

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Easy Crockpot Sausage Ravioli Soup

Sausage, prepared ravioli, vegetables and your favorite greens in a creamy tomato and chicken broth base.

Ingredients

• 1 pound sausage
• 1 10 ounce package refrigerator or frozen prepared ravioli any kind you like
• 2 carrots - sliced or diced
• 2 stalks celery - sliced
• 1 medium onion - diced
• 4 cloves garlic - minced
• 1 Tablespoon Italian Seasonings
• 1 28 ounce can tomato puree
• 1 15 ounce can diced tomatoes
• 4 cups chicken stock
• 2 cups half and half
• 2-3 cups your favorite greens - spinach, kale, baby spinach, baby kale - any combination
• salt and pepper to taste

Instructions

• Brown the sausage until no longer pink and crumbly

  If you want about half way through browning add the carrots, celery, onion, garlic and Italian seasoning and saute with sausage.

  Add all ingredients to the crockpot
• Add to the crockpot the tomato puree, diced tomatoes and chicken broth

  Stir and cover with lid
• Set crockpot to cook on LOW for 8 hours or HIGH for 4 hours
• An hour before done add the half and half, ravioli and greens.

  Add salt and pepper to taste

  Continue cooking for 1 hour and serve

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Let’s count them down:

20. Easy Stovetop Beef and Noodles – not a surprise, this is a simple recipe using leftover beef roast or if you are a meal planner using my Instant Pot Freezer Meal Shredded Beef!

19. Thick Hearty Bar Chili  – We may not be able to go to bars as much but we sure can enjoy this amazing chili!

18. Blueberry Pretzel Salad– for those that love blueberries more than strawberries!

17. 2 Ingredient Beer Bread – You had my attention at 2 ingredients and one of those is beer!

16. White Chocolate Sauce – This is truly one of my favorite recipes, I love to keep this in the refrigerator during the winter for when I need a little sweet treat!

15. Million Dollar Pound Cake – this cake is a slice of heaven, you’ll have to make it and eat it to believe me!

14. Grandma’s Homemade Noodles – this recipe is a family favorite and on every holiday table.

13. One Skillet Chicken Ro-Tel and Rice – I found this recipe years ago and it’s been a go-to ever since, it is easy and everyone eats it.

12. Glazed Ham Loaf – This is the ham loaf recipe my Grandmother made for every Easter holiday when I was a kid and I’m so glad it made the countdown!

11. Homemade Sausage Gravy – One of the easiest recipes to make and definitely fills hungry bellies!

10. Apple Cider Cookies – These are always a hit!

9. Pineapple Upside Down Cake – Always a classic, don’t tell anyone but I could eat the whole cake!

8. Great Grandmother’s Lard Pie Crust – Homemade pie crust is so easy and is full of flakey flavor.

7. Gingerbread Baileys Holiday Cocktail – I love that one of my favorite holiday cocktails was a highlight of the year!

6. Beef Cubed Steak and Pan Gravy – A classic from my childhood, made just like my Mom makes.

5. Back Home Cornbread Salad – Layered salad full of flavor and color. This recipe is from the church cookbook so you know it’s good!

4. Easy Hamburger Stroganoff – This is a simple, delicious meal that can be on the table in less than 30 minutes.

3. Old Fashioned Mashed Potatoes – Classic, simple and hold their own with gravy!

2. Crock Pot Chicken and Noodles – This recipe is amazing – kind of surprised it wasn’t Number 1 but Number 2 is pretty close!

1. Instant Pot Chicken and Noodles – People love Chicken and Noodles – traditional, crockpot and Instant Pot!

Interested in my favorite kitchen stuff? Check out my Amazon shop!

The post Top 20 Recipes of 2020 appeared first on The Farmwife Feeds.

This “recipe” couldn’t be easier, literally just throw the ingredients in the pan and warm through. This also tastes great if you put it in a crockpot and let the ingredients mingle all day.

Quick Ham and Green Bean Lunch

I love keeping cans of green beans on hand and portioned out leftover ham in the freezer to make this meal when I’m in a pinch or just tapped out of ideas. While this is warming through you can make some biscuits to eat with it or you can simply sit in a chair sipping a much deserved cocktail, your call!

I think the secret ingredient in this is the beef bullion, it really gives this a rich flavor. It’s not overwhelmingly beef, it just adds some depth. Also the longer this “cooks” the more the beef flavor and onion flavor meld.

Another great use of leftover ham is my Crock Pot Creamy Scalloped Potatoes and Ham!

Other Easy Meals:

• Instant Pot Chicken, Rice and Peas
• Easy Hamburger Stroganoff
• Beef Shepherd’s Pie

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Quick Green Beans and Ham Lunch

A super simple one pot meal full of flavor and good for you!

Ingredients

• 4 15 ounce cans cut green beans with liquid
• 2 teaspoons beef bullion - dealers choice
• 1-2 medium onions, diced as small or as large as you like
• 1-2 cups cubed ham
• salt and pepper to taste
• pinch red pepper flakes

Instructions

Stove Top

• Put all the ingredients in a large saucepan on medium heat and warm through

Crock-Pot

• Add all ingredients to crockpot and cook on Low - you are warming all the ingredients, they are already cooked.

  The longer it cooks the more tender the onions.

Notes

Not a fan of chunks of onion - leave them large for the flavor while it cooks or you can use onion powder.

Linked to Meal Plan Monday!

The post Quick Ham and Green Bean Lunch appeared first on The Farmwife Feeds.

This dip is creamy and loaded with dairy and protein. Full of cheese, hamburger and black beans it is simple to make on the stove and serve right away or to make ahead and serve from the oven or crock pot.

Stove Top, Oven or Crock Pot

Stove Top:

• Sprinkle with remaining cilantro and serve with your favorite tortilla chips

Oven:

• Make sure your skillet is oven safe or put dip in oven safe dish – when ready to serve warm through in a 350° degree oven, sprinkle with remaining cilantro and serve

Crock Pot:

• When finished making on the stove top transfer to your crockpot and leave on low to keep warm, stirring occasionally so that it doesn’t burn on the bottom.

Taco Chili Cheese Dip

This dip is great for parties and company but I also love to serve it for a quick easy supper. Prep it ahead and keep it warm in the crock pot for those busy nights or serve it right away.

More Dips and Appetizers:

• Shrimp Dip
• Crock Pot Smoked Sausage Bites
• Crock Pot Chili Con Queso Dip
• Corn and Black Bean Salsa

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Taco Chili Cheese Dip

All the cheese packed with beef, beans and a hint of taco seasoning. Recipe works great on stovetop, oven or crockpot!

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 jalapeños, seeded and diced
• 1 15 ounce can black beans, drained and rinsed
• 1 Tablespoon taco seasoning
• 2 cups milk
• 2 cups cheddar cheese, shredded
• 1½ cups monterey jack cheese
• 2 Tablespoons flour
• 1 cup fresh cilantro, chopped

Instructions

• In a bowl combine the both cheese's with the flour, set aside
• In a large skillet brown the hamburger, jalapeno and onion until completely cooked - then drain any extra fat
• Add taco seasonings then stir in milk, black beans and 3/4 cup of cilantro - continue to cook until just beginning to boil
• Reduce heat to low and slowly add in the cheese's one small handful at a time, stirring until melted.

To Serve Immediately

• Sprinkle with remaining cilantro and serve with your favorite tortilla chips

Oven Instructions

• Make sure your skillet is oven safe or put dip in oven safe dish - when ready to serve warm through in a 350° degree oven, sprinkle with remaining cilantro and serve

Crock pot

• When finished making on the stove top transfer to your crockpot and leave on low to keep warm, stirring occasionally so that it doesn't burn on the bottom.

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I found this recipe in one of my favorite Gooseberry Patch cookbooks, 101 Super Easy Slow Cooker Recipes. I’m Team Pumpkin all the way but Chris is Team Apple so I was instantly intrigued with both the apple and pumpkin in the title.

I sprinkled powdered sugar on this cake for photographs, but man it tastes good warm with a giant scoop of ice cream!

Crock Pot Pumpkin Apple Spoon Cake

Now I’ll be honest, I seriously have no idea what the official definition of a “spoon cake” is. I even Googled it and got nothing, but since this doesn’t really cut up like a normal cake into squares I took the liberty of calling it a spoon cake! My blog, my rules!

This makes a pretty thick cake in a regular crock pot, so it you want to serve more people this will also work in the casserole crockpot. The cake will be thinner and your apple to pumpkin cake ratio will be greater!

Team Apple might also love my Apple Crisp or Crock Pot Apple Cobbler!

Team Pumpkin will love Easy Pumpkin Spice Cupcakes and for sure the classic Fall Pumpkin Squares!

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Crock Pot Pumpkin Apple Spoon Cake

Whip up a fall delight in your crockpot that pleases both Team Pumpkin lovers and Team Apple lovers.

Ingredients

• 1/2 cup butter, softened
• 1½ cups brown sugar
• 1 cup canned pumpkin
• 3 eggs
• 2 cups flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1-2 21 ounce cans apple pie filling

Instructions

• In a large bowl, beat together butter and brown sugar with an electric mixer until well blended
• Beat in pumpkin and eggs until well mixed
• In a seperate bowl, combine flour, boaking powder, baking soda, cinnamon and salt
• Slowly add flour mixture to butter mixture; beat for 2 minutes
• Spoon pie filling into a lightly greased slow cooker - depending on how much you like apples you can use 2 cans or just 1 - I only used 1 in the above pictures - it keeps the cake moist on the bottom but 2 cans would add more apple flavor as the pumpkin dominates this cake.
• Spoon cake batter carefully over apple pie filling then spread carefully to cover and to the edges of the crock pot.
• Cover and cook on high for 1½-2 hours, keeping in mind how your crock pot cooks.
• Sprinkle with powdered sugar, serve with whipped cream or serve with ice cream - dealers choice!

Linked to Weekend Potluck

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I’m not gonna lie, I am always shocked when cakes turn out good in a crock pot! Why you might ask and my answer is I really don’t know! Desserts are very popular in slow cookers but I guess I’m just accustomed to savory dishes in slow cookers.

More honesty for you – I cook this in my casserole crock pot because it’s my least used! I love that this crock pot gives a thinner layer of apples…..weird but true!

My name is Jent and I’m not a big fan of cooked apples.

I love the flavor of cooked apples but not the texture. So anyway I can get that flavor with few actual cooked apples to eat I’m all in! There I feel better just confessing that to you all!

Crock Pot Apple Cobbler

Now I will say that the caramel bits are optional, but then is caramel really optional? I love to use the Kraft Caramel Bits for baking because they are easy! But they are sometimes hard to find, so you can also use caramel candies just cut up into small pieces.

OMG or if you can’t find either of those you could totally just drizzle caramel ice cream topping over it when you serve it!

OR even more OMG you could put the caramel bits into the dessert to bake AND drizzle the caramel ice cream topping over it as well!

Team Apple Recipes you might also like:

• Easy Pour Over Apple Pie
• Mothers Apple Pie
• Apple Crisp
• Apple Cider Cookies
• Caramel Apple Dip

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Crock Pot Apple Cobbler

A simple slow cooker apple cobbler recipe using biscuit mix and fresh apples.

Ingredients

• 8 apples - your favorite variety - peeled, cored and sliced
• 2 teaspoons cinnamon
• 2 teaspoons vanilla - divided use
• 1 cup caramel bits
• 3/4 cup milk
• 2 Tablespoons butter-softened
• 3/4 cup sugar
• 2 eggs
• 1½ cups biscuit baking mix - divided
• 1/3 cup brown sugar, packed
• 3 Tablespoons butter - chilled, cut into small cubes

Instructions

• In a large bowl, toss the apple sliceds with cinnamon and 1 teaspoon vanilla
• Place the apple mixture in a lightly greased slow cooker, I used my casserole crock pot
• Sprinkle caramel bits over apple mixture
• In a seperate bowl, combine milk, softened butter, sugar, eggs, 1 teaspoon vanilla and 1/2 cup baking mix - stir until well combined
• Spoon batter over apple mixture in crock pot
• Place remaining baking mix and brown sugar in a small bowl - cut in chilled butter cubes with a fork or pastry blender until course crumbles
• Sprinkle over apples and batter in your slow cooker
• Cover and cook on LOW for 5-7 hours

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

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This is such a simple recipe, it’s one of those you can’t believe you haven’t been making for years! It’s like “where has this been my whole life” easy kind of meals!

You literally put chicken breasts in your crock pot, chunk up your cream cheese and sprinkle on a package of the dill dip! Like ranch better? Use ranch, heck use both if you want – it’s that easy!

It does all the work by itself! Once it’s cooked the chicken just falls apart, give it a good stir to soak up all the yummy cheesy juices and it’s sandwiches all around.

Crock Pot Dill Shredded Chicken Sandwiches

I fried up some bacon to crumble on top – you know because BACON! Served it with some potato chips and cut up broccoli and it was dinner on the table with a cold glass of milk in no time!

We love Hidden Valley’s Creamy Dill Ranch! We use it for tons of things like vegetable and potato chip dip and for my Dill Dip Veggie Wraps.

I like to use pretzel buns for fun but any bun will work, it’s a great sandwich. You could totally put the shredded chicken in a tortilla for a roll up as well!  The idea is to keep meals simple and delicious!

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Crock Pot Dill Shredded Chicken Sandwiches

Ingredients

• 2 pound boneless chicken breasts 3-4 depending on the size of the pieces
• 1 package Hidden Valley Dill Ranch Dip
• 8 ounce cream cheese, cut into chunks
• non-stick butter spray
• 6-10 slices bacon, cooked and crumbled

Instructions

• Spray crock pot with non-stick butter spray
• Add chicken, chunks of cream cheese and sprinkle package of dill dip over the top
• Cook 4 hours on high or 8 hours on low
• Once chicken is done, remove from crockpot - shred chicken, whisk sauce in crock pot till smooth then stir shredded chicken back into sauce - serve or keep warm
• Serve on buns with bacon crumbles on top

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

The post Crock Pot Dill Shredded Chicken Sandwiches appeared first on The Farmwife Feeds.

Literally the ease of this astounds me, it’s like I should make these every other day! I normally keep on hand a couple of boxes of those taco kits- the ones with a seasoning packet, hard shells, soft shells and taco sauce. This way I have the seasoning and the shells are fresh, it’s a super easy way to serve a quick meal on busy nights.

Water, boneless chicken breasts and taco seasoning in a crock pot – and magic happens! The chicken literally  falls apart and shreds itself! I also love to use these toss and chop salad tongs to shred meat-it works so easy. I don’t even have to remove the meat from the crock pot, just start cutting.

Crock Pot Chicken Tacos

Serve with a quick side of Mexican Rice and your favorite taco toppings-supper is served! If you have time these taste fantastic with some Fresh Easy Guacamole!

Tacos are my GO TO!

We will go times where we literally eat chicken or beef tacos 3 times a week.

No shame in my game!

Everybody loves them, they are easy and a great way of getting almost all the food groups in easily!

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Crock Pot Chicken Tacos

Super easy to throw together for a quick supper on busy nights

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 packet favorite taco seasoning
• 1/2 cup water

Instructions

• Place chicken breasts in crockpot, sprinkle seasoning packs on top, pour water in.
• Cook on Low for 6-8 hours or High for 2-4.

  Cooking times will depend on how many pounds of chicken you are cooking-this recipe easily multiples - but more chicken takes more time, less chicken takes less time.

  Once cooked shred, keep in crockpot to keep warm and serve.

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